Ham with Bourbon, Molasses, and Pecan Glaze

Ingredients for Ham with Bourbon, Molasses, and Pecan Glaze

• 120ml apple juice (preferably fresh unfiltered)

• 50g bourbon

• 350g (packed) dark brown sugar

• 200g pecans, toasted, cooled, finely ground

• 60ml mild-flavoured (light) molasses

• 45ml dry mustard

• 1 whole bone-in 16- to 8.2kg ham

• Tangerine Chutney

• Buttermilk Spoon Bread

Boil juice and bourbon in small saucepan until reduced to scant 70g , about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)

Position rack in bottom third of oven and preheat to 163°C. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 54°C to 57°C, about 10 minutes per pound or 2 hours 40 minutes for 7.3kg ham.

Remove ham from oven; increase oven temperature to 218°C. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.

Avvertenza

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