Bourbon Orange Glazed Ham
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!
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. 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? 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.
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 Horseradish Mashed Potatoes, Brussels sprouts with toasted Hazelnut Butter, some of my Mom’s Corn Pudding, or these fluffy One Hour Dinner Rolls. For dessert, well, you can’t go wrong with these red velvet brownies (easy to customize to any holiday!), 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. Give this one a try you guys, I know you’ll love it 🙂
- 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
- tsp scant 1/2 ground ginger
- Salt and black pepper to taste
- 1 in bone- half ham about 6-10 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.
TO PREPARE SPIRAL SLICED HALF HAM:
- Preheat oven to 275 F degrees. Adjust oven rack to the lower third position. Line a roasting pan or large dutch oven with a long strip of foil (heavy duty works best).
- Position ham flat side down in center of pan.
- Brush with 1/2 cup of the glaze, if possible, getting some in between the slices.
- Bring sides of the foil up over the ham and cover loosely. If needed, add a sheet of foil over the top.
- Bake approximately 12-15 minutes per pound. For a half ham of 8-10 lbs, plan on baking for a total of approximately 2 hours (including glazing time).
- To glaze, remove ham from oven about 30 minutes before it's finished. For a half ham, remove after about 1 hour 30 minutes and uncover. Liberally brush ham with 1/2 cup glaze, getting in between slices if possible. Bake 30 minutes, repeating with a few tablespoons of glaze every 10-15 minutes if desired.
- For a stickier glaze, after ham is finished baking, broil for a few minutes until sticky and browned. Be careful though, you don't want to burn it!
- Remove ham from oven, loosely tent with foil and let rest 10 minutes.
- Turn ham on it's side and serve.
1. TO MAKE MUSTARD SAUCE FOR SERVING: Mix 1/2 cup whole grain Dijon mustard with 1/4 cup glaze.
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.