I almost hate to submit this recipe, but after years of trying to do way too much with ham, I finally figured out simpler is better. It can be done without the glaze for serving, but I think that really adds to it. —Kayb
Test Kitchen Notes
Kayb sticks to a classic sweet glaze, but instead of whacking you over the head with sugar, Kayb balances the sweetness (here, dark brown sugar) with grainy and ground mustards, and a healthy splash of bourbon. We used a boneless cured and smoked and cured ham, and although it didn't have a speck of fat on in, we still scored it—what's a ham without a little checkerboard pattern? - A&M —The Editors
For cooking ham
1 5-8 pounds
half ham, butt portion, can be sliced or not
Score ham in a diamond pattern to 1/4 inch deep (if not sliced). Place ham on rack in roasting pan.
Blend mustard, honey, nutmeg, and cloves.
Using your hands, smear mustard mixture all over surface of ham.
Again using hands, pack brown sugar all over exterior of ham, pressing to be certain it adheres.
Put bourbon in a spray bottle, and mist brown sugar coating to barely moisten. You may not use the entire 1/4 cup.
Bake ham, uncovered, in 300°F oven for 20 minutes per pound.
Strain ham drippings, skim as much fat as you wish, and add ham stock to make 1 1/2 cups. Heat in small saucepan over medium heat to boiling. Add brown sugar and spices; cook until thickened and serve over ham at table. (You can also add a little pineapple juice to this, if you wish.)
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!