I never really was a fan of glazed ham (or ham in general), but my tastes have changed over the years and I quite 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. We’ve tried each cut and found that both the Hubby and I prefer the butt cut. It was very tender and absolutely delicious.
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 110-120°F. Don't forget that the ham is already cooked / cured, you're just warming it up!
GLAZED HAM