A bone-in shank portion hardwood smoked ham is heated through and finished with a cherry bourbon glaze.
Cherry Bourbon Glazed Ham
MADE Pics 11/18/22 rhp Header pics on PicMonkey
product directions: 325 degrees F for 15-20 minutes per pound; rest 10 to 15 minutes
Got another one for the baked ham collection y'all!
This glaze idea came from Terry, one of our Facebook family members, when he mentioned and shared a cherry glaze he makes for the holidays, so I decided to give it a run with my own twists, of course!
I'm so far behind in getting this posted - it's just been one of those weeks - that I've no time to share the usual tips and such, so if you're cooking a ham for the first time, click through those previous hams I've posted to pick up on those.
The one major tip I have, frankly for all large cuts of meat, is to use an in-oven or instant read thermometer to check the internal temperature to judge if your ham is heated through.
This recipe calls for a fully cooked ham. These hams can technically be sliced and eaten cold, right out of the package, though most folks, myself included, prefer to warm them through and add a glaze of some kind during cooking.
All ovens differ in how they cook and only you know your oven so for timing, consult the directions on the brand of ham you purchase as a starting point and adjust directions in the recipe accordingly, always relying on the internal temperature as your final consult.
For my branded ham at 325 degrees F 15 to 20 minutes per pound is recommended, with a final rest of 10 to 15 minutes. For a 10 to 12 pound ham in an electric roaster at 325 degrees F, the recommendation on my Oster oven is 8 to 12 minutes per pound. In all cases, you are looking for 140 degrees F before removing from the oven.
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Here's how to make my Cherry Bourbon Glazed Ham!
I'm using a shank portion, bone-in, hardwood smoked half ham, meaning it is already fully cooked, has a bone and has been cut from a whole ham and has a flat side. Preheat oven to 325 degrees F.
Turn the ham flat side down and lightly score fat on the ham by cutting into it slightly, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired.
Place ham into roaster pan and pour pineapple juice, 7-up or ginger ale over and around ham. I'm using pineapple juice. Set a rack in the roaster pan.
Place the ham on the rack and bake for 30 minutes. This is referred to as "sweating" the ham.
Meanwhile, prepare the glaze by whisking together the water and cornstarch in a medium saucepan. Add cherry preserves, bourbon, cider vinegar, honey and allspice to medium saucepan. You can also double up on the ingredients if you would like to have extra sauce to serve at the table with the ham.
Bring to a boil, reduce heat and cook over medium-low about 15 minutes, stirring occasionally. Remove from heat and set aside.
Remove the ham from the oven.
Brush about 1/4 of the glaze over the ham and bake for another 45 minutes, brushing with the glaze several more times.
Remove ham, brush any remaining glaze over the ham and decorate with pineapple rings and cherries, if desired.
Return to the oven and bake until fruit is warmed through and internal temperature on ham reads 140 degrees F on an in-oven or instant read thermometer.
Remove and let rest for 15 minutes, then carve around the bone and the natural seams of the ham, transferring slices back into the pan juices until ready to serve.
For more of my favorite Baked Ham recipes, check out this collection on my Pinterest page!
Unable to view the printable below on your device? Tap/click here.
INSERT EXTRA SAVE BUTTON HERE
Cherry Bourbon Glazed Ham - MADE Pics 11/18/22 rhp
For the Ham:
Pour pineapple juice, 7-up or ginger ale in the roasting pan, place a rack in the roaster cut side down and bake for 30 minutes.
Meanwhile, prepare the glaze by whisking together the water and cornstarch in a medium saucepan. Add cherry preserves, bourbon, cider vinegar, honey and allspice. Bring to a boil, reduce heat and cook over medium-low about 15 minutes, stirring occasionally. Remove from heat and set aside.
For more of my favorite Baked Ham recipes, check out this collection on my Pinterest page!
Unable to view the printable below on your device? Tap/click here.
INSERT EXTRA SAVE BUTTON HERE
Cherry Bourbon Glazed Ham - MADE Pics 11/18/22 rhp
For the Ham:
1 (9 to 12 pound) bone-in shank portion fully cooked smoked ham
Whole cloves, optional
6 ounce can pineapple juice, 7-up or ginger ale
Glaze:
6 ounce can pineapple juice, 7-up or ginger ale
Glaze:
1/2 cup water
1-1/2 tablespoons cornstarch
1 cup cherry preserves
1/4 cup honey
1/4 cup bourbon
1/4 cup apple cider vinegar
1/2 teaspoon allspice
Optional Garnish:
1 (20 ounce) can sliced pineapple rings
1 small jar stemless maraschino cherries
Preheat oven to 325 degrees F.
Turn the ham cut side down and lightly score fat on the ham by cutting into it slightly, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired.
Turn the ham cut side down and lightly score fat on the ham by cutting into it slightly, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired.
Pour pineapple juice, 7-up or ginger ale in the roasting pan, place a rack in the roaster cut side down and bake for 30 minutes.
Meanwhile, prepare the glaze by whisking together the water and cornstarch in a medium saucepan. Add cherry preserves, bourbon, cider vinegar, honey and allspice. Bring to a boil, reduce heat and cook over medium-low about 15 minutes, stirring occasionally. Remove from heat and set aside.
Brush about 1/4 of the glaze over the ham and bake for another 45 minutes, glazing several more times.
Remove ham, brush any remaining glaze over the ham and decorate with pineapple rings and cherries, if desired.
Return to the oven and bake until fruit is warmed through and internal temperature on ham reads 140 degrees F on an in oven or instant read thermometer.
Return to the oven and bake until fruit is warmed through and internal temperature on ham reads 140 degrees F on an in oven or instant read thermometer.
Remove and let rest for 15 minutes, then carve around the bone and the natural seams of the ham and slice sections, transferring to a platter. Serve any remaining glaze at the table.
Cook's Notes: Double the glaze to have extra sauce for the table if desired. All ovens differ in how they cook and only you know your oven so for timing, consult the directions on the brand of ham you purchase as a starting point and adjust directions in the recipe accordingly, always relying on the internal temperature from an in-oven or instant read thermometer as your final consult. For my brand ham at 325 degrees F recommends 15-20 minutes per pound to 140 degrees F and a final rest 10 to 15 minutes. For a 10 to 12 pound ham in an electric roaster at 325 degrees F, the recommendation on my Oster oven is for 8 to 12 minutes per pound to 140 degrees F
Cook's Notes: Double the glaze to have extra sauce for the table if desired. All ovens differ in how they cook and only you know your oven so for timing, consult the directions on the brand of ham you purchase as a starting point and adjust directions in the recipe accordingly, always relying on the internal temperature from an in-oven or instant read thermometer as your final consult. For my brand ham at 325 degrees F recommends 15-20 minutes per pound to 140 degrees F and a final rest 10 to 15 minutes. For a 10 to 12 pound ham in an electric roaster at 325 degrees F, the recommendation on my Oster oven is for 8 to 12 minutes per pound to 140 degrees F
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