I never really was a fan of glazed ham (or ham in general), but my tastes have changed over the years and I quit love a good glazed ham now! When looking for a ham that would be big enough to feed the group of people I was having over for a post-Christmas dinner, I was speaking with the butcher at the store. There were butt hams and shank hams offered.
The shank is like the one in the image below and is the cut that looks more traditional. It is easier to carve as it’s got a single, straight bone in it.
The butt cut is more tender, with fattier meat, lending to a richer flavour. However, it does have a T-shaped bone inside that can be tricky to carve around.
I’ve tried each cut and found that both the Hubby and I prefer the butt cut. It was moist, very tender, and absolutely delicious. Unfortunately, I don’t have a picture of the butt ham, but when I make it again, will try and remember to take one!
Glazed Ham
Ingredients
- 1 smoked ham butt cut
- 2/3 cup whiskey
- 2/3 cup brown sugar packed
- 2 long peppers ground in mortar and pestle
- 1 tablespoon dijon mustard
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 tablespoons fresh thyme
- 2 teaspoon garlic powder
Instructions
- Preheat the oven to 325°F.
- Bring the above ingredients to a simmer in a small saucepan, until slightly thickened.
- Score ham in a diamond pattern (skin on is fine) and put a light coat of glaze on the ham. Place on a rack in foil lined plan.
- Glaze every 30 minutes.
- Bake for approximately 10 minutes for every pound, Ham is done when internal temperature reaches 110-120F. Don't forget that the ham is already cooked / cured, you're just warming it up!