Maple-Bourbon Ham Glaze
Delight Your Guests At The Table With A New Take On An Old Dish
Maple-bourbon ham glaze.
Easter is just around the corner, and for many that means ham will take center stage on the dinner table.
Ham is the high part of a leg cut from a hog. It dates back to 100s B.C. when people were known to salt hams for preservation and flavor. The Chinese also take credit for curing ham around 4900 B.C. after which its popularity spread in ancient Eurpoe and with the Romans through trade relations.
When explorer Hernando de Soto landed in Florida in 1539, his 13 pigs provided the beginning of America’s pork industry.
Colonial farmers raised pigs that were typically slaughtered in November and took months to cure. Some say the ham was ready to eat by Easter.
Live High On The Hog
As for the expression “high on the hog” since the ham literally comes from the upper half of the pig, eating ham was equated to a luxurious lifestyle of dining on the best cuts of meat.
Throw Away Those Flavor Packets
If ham is on your menu this Easter, consider making your own glaze. Throw away those flavor packets that come attached. Many have synthetic dyes and lots of sugar which have no nutritional value and may do your body harm.
Maple-Bourbon Ham Glaze
Try my simple and flavorful Maple-bourbon ham glaze. Your home will smell amazing while it cooks, and your family and your guests’ tastebuds will not be disappointed when the ham comes out of the oven.
Ham is also a magical leftover with endless possibilities like ham sandwiches, fried ham and eggs, or add it to soups and pastas. Cooking with leftovers means more time to share and connect around the table.
So as you gather this Easter, live “high on the hog” and remember that what is truly luxurious is sharing the table with those you love. There’s nothing richer in life than that.Print
This is a super simple glaze that will fill your home with aromas while it cooks and delight your guests at the table. Leftovers will be magical.
- 8–10 pound ham, spiral sliced
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup Bourbon
- 1 tablespoon Dijon mustard
- 1 teaspoon cloves, ground
- zest from 1 orange
- Preheat oven to 350 degrees.
- Whisk together the ingredients for the glaze. Set aside.
- Place the ham in a roasting pan with rack, meat side down. Add just enough water to the roasting pan to cover the bottom of the pan.
- Brush the ham with 1/2 of the glaze.
- Tent the ham with a piece of foil. Place in the oven.
- Bake for 45 minutes.
- Remove from the oven and brush with the remaining glaze.
- Return to the oven uncovered for another 30-45 minutes until the ham reaches an internal temperature of 140 degrees, and the glaze has caramelized.