Sticky, sweet, tangy, and full of flavor… this bourbon mustard and orange glazed ham is one that you’ll be happy to have as the star of your holiday meal!
No more boring, flavorless hams for you… this bourbon, mustard, and orange glazed ham is amazingly flavorful, beautifully marbled, and has a sticky glaze that is out of this world!
This is a sponsored post written by me on behalf of Snake River Farms. Content and opinions are my own.
I can’t get over the fact that Easter is in less than 2 weeks… 2 weeks you guys!! I knew it was early this year, but this is wayyyyyy early. Speaking of Easter, what do you guys do for it? We usually spend time with both families, doing the egg hunt thing, and the Easter Bunny brings the kids a basket that they have to “hunt” for throughout the house, and then we go to my Grandma’s house where we typically have ham and all the trimmings. This year is in a bit of an uproar, due to some health issues, so we may or may not get to go to my Grandma’s house :/ But if that happens, I’ll bake a ham to have here at home. And I know JUST where I’ll be getting it from!
Recently, I was contacted by Snake River Farms, a premier “ranch to table” family owned company providing the finest beef and pork products, to create a recipe using their amazing Kurobuta bone-in ham. I was beyond thrilled to work with such a great company, as they offer quality ingredients and are committed to raising their animals in an ethical, sustainable and humane way. Plus, you simply order online and your ham (or roast, steaks, etc) show up at your doorstep, packaged perfectly! No more shuffling out to your local grocery store, hassling with crowds, or overpaying for a ham that isn’t that great in quality. I’m all about lounging on the couch in my pj’s, making a few clicks and boom… entree shopping is done!
So I mentioned Kurobuta pork… but what IS that? Snake River Farms Kurobuta pork is considered to be equal in status to Kobe Beef. Kurobuta means “black hog” in Japanese, and refers to animals of the Berkshire variety, which is a heritage breed. This type of ham has a dark color, firm texture, and a naturally deep delicious flavor. One bite of this ham and you’ll be able to tell what all the fuss is about!
Making a glazed ham is really simple, as the ham comes to you fully cooked and smoked, you’re just heating it up and adding a great glaze. So don’t be intimidated here 🙂 I highly encourage you to give Snake River Farms a try, and really taste the difference, the care that they put into their process to ensure you get the finest quality meat. They actually have a coupon code going on right now (from 3/14-3/20) where you can get $20 off a bone-in ham!! Just use HOPPY16 at checkout!
Imagine the “oooooh’s” and “ahhhhh’s” when you set that beautiful ham down on the table!! As if that crazy flavorful glaze isn’t enough, I’ve also created a delicious mustard sauce to serve alongside, which is great with slices of ham, or on a ham sandwich using leftovers!
If you’re looking for ideas on what to serve alongside this glazed ham, I like to serve my loaded mashed potato bake, harvest Israeli couscous salad, and some maple bacon buttermilk biscuits. For dessert, well you can’t go wrong with a buttermilk chocolate layer cake or my Mom’s famous carrot cake!
Trust me when I say that you’ll be wanting this ham for MORE than just holidays… we like to have hams as a weekend meal, and then snack on the leftovers for lunches throughout the week. Snake River Farms also offers some smaller varieties of Kurobuta hams that would be perfect for everyday meals! Give this one a try you guys, I know you’ll love it 🙂
Serves: 24 servings
- 3/4 cups orange marmalade
- 1/4 cup pure maple syrup
- 1/4 cup whole-grain Dijon mustard
- 1/4 cup bourbon
- 2 Tbsp lemon juice, fresh, if possible
- scant 1/2 tsp ground ginger
- Salt and black pepper, to taste
- 1 bone-in half ham (about 6-8 lbs)
- Move oven rack to lower third portion of the oven and preheat to 325 degrees F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
- Add orange marmalade, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
- Remove ham from package and pat dry if too wet.
- Place ham on roasting rack, flat side down, so the fatty side is facing up.
- Gently score the ham in a criss-cross pattern, and brush all over with 1/2 cup of the prepared glaze.
- Cover ham loosely with aluminum foil to prevent drying out or burning.
- Bake for about 2 - 2 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130 degrees F.
- Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham.
- Increase oven temperature to 425 degrees F.
- Brush 6 Tbsp of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 Tbsp of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step.
- Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color.
- Remove roasting pan from oven and place ham on a large cutting board.
- Tent loosely with foil and let ham rest for 20 minutes before slicing.
2. Recipe adapted from issue 96 of Fine Cooking magazine.
This is a sponsored conversation written by me on behalf of Snake River Farms. The opinions and text are all mine.