There's an examination circumventing that expresses that individuals who set up their vacation stylistic theme early are commonly more joyful.
From the outset I feigned exacerbation at the idea. As I sat on the thought, I began to consider how much more joyful I myself am the point at which I'm looking at the shining lights and hued enrichments.
In the event that you'd preferably skirt my (pretty darn accommodating) tips and deceives, basic cooking data, and comparable formula thoughts – and get directly to this delectably simple prepared ham formula, simply scroll directly on down to the base of the page where you can locate the printable formula card!
A succulent, scrumptiously encouraging smoked winding ham covered in a clingy darker sugar-nectar whiskey spread coating is actually what you need on your vacation table!
We eat our vacation suppers pretty customarily in our family – which means turkey in November, ham in December. This infant is so acceptable however, our Thanksgiving table may very well need to share some space for a heap of sweet cuts.
- 6 pound bone-in, fully cooked half ham
- ¼ cup honey
- ⅓ cup brown sugar
- ½ cup bourbon
- 2 tablespoons butter
- Whole cloves for studding; optional
- Preheat the oven to 325 degrees F. Pour 1 cup of water into the base of a roasting pan, then set the rack on top.
- Remove the ham from its packaging and place it, cut side down, on the roasting rack. Score the fat in a diamond pattern, cutting to a depth of about 3/4 of an inch. If desired, stud each “X” intersection with cloves. (The cloves lend a very strong flavor, so skip them if you're not a fan.)
- Tent the ham with foil, wrapping it around the edges of the pan to keep the steam in. Bake the ham for 20 minutes.
- During that first 20 minute interval, make your bourbon ham glaze. In a medium saucepan set over medium-high heat, combine honey, brown sugar, bourbon, and butter. Bring the mixture to a boil for about 2 minutes, then remove from heat.
- When the first 20 minutes is up, remove the foil from the ham and baste it with some of the glaze. Return the foil tent and bake the ham for a total of 18-20 minutes per pound (approximately 2 hours for a 6-pound ham). Every 20-30 minutes, baste the ham with more glaze, always returning the foil tent to its place.
- When the internal temperature of the ham reaches 130 degrees, remove the foil tent, brush the ham with the remaining glaze, and turn the oven to high broil. Broil for 3-5 minutes until the outside glaze caramelizes but is not burnt.
- Remove the ham from the oven and check the internal temperature, removing it when it reaches between 135-140 degrees (the temp will continue to climb from the residual heat). Return the foil to the ham and allow it to rest for at least 15-20 minutes before carving and serving.
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