You don’t find much in the way of ham recipes on my blog. Mainly because it’s not something I like to cook. I think in all the years Grumpy and I have been together, I’ve baked a ham a total of 3 times. Three times in 13 years. Every once and awhile though, I will hear in my head Grumpy reminiscing about boiled ham, cabbage, and potatoes with carrots that his mom used to make. So, I thought I might have that as another meal after we tried this ham recipe out.
This recipe for Cider Bourbon Glazed Ham was found on Cooking in Stilettos – the blog that was my Secret Recipe Club assignment for the month of January. Aly, the author and cook of all things delicious on her blog is from Philadelphia, the city of brotherly love 🙂 I wonder, do you know there is a Philadelphia NY too? There sure is! But it’s not the scene Aly sees every day. It’s just a small little hokey town between Gouverneur (another small little hokey town) and the “City” of Watertown. Not that any of that means anything to many of you. Alas, I’m off topic.
I had some homemade cider that Dad had given me when I was home over Christmas and some Jim Beam in the liquor cabinet. That’s all I needed (besides buying the ham) to make me decide I was going to try this recipe out. We had ham leftover for scalloped potatoes, and I used the last of it up in homemade bean soup. Needless to say, we did not let this ham go to waste! I only made one change, and that was I went with maple syrup in place of brown sugar. Love how the flavors penetrated the ham!
If you haven’t visited Aly’s blog yet, make sure it’s a stop you make! She has a great variety of delicious recipes on her blog!
- 4-5 pound bone in ham
- 2 cups apple cider, divided
- 1/3 cup maple syrup
- 1/3 cup dijon mustard
- 1 large clove garlic, finely minced
- 1 cup bourbon
- Preheat oven to 350°F.
- Line your roasting pan with aluminum foil for easy cleanup. Place the ham in the roasting pan, cut side down. Pour 1 cup of the apple cider over the ham and place in the oven.
- Let the ham roast in the oven for 45 minutes while you prepare the glaze.
- On a stove, in a heavy bottomed saucepan, add the remaining cider, maple syrup, mustard, garlic and stir to combine. Let it come to a boil and then turn off the heat. Add the bourbon. Return to the heat.
- Bring to a boil and reduce to a simmer until it is reduced by half. When it is reduced, set aside a small amount for serving.
- After 45 minutes, remove the ham from the oven and flip the ham so it is resting on its side. Glaze the ham and return to the oven, continuing to baste about every 15 – 20 minutes until the ham is fully heated through and the glaze has formed a nice coating.
- Remove from the oven, let rest for 10 minutes and carve.