A smoked bone-in half ham, baked and finished with a glaze of Maker's Mark whisky, Creole mustard, pepper jelly and lemon juice.
Whiskey Glazed Baked Ham
My favorite baked ham, hands down, has always been what is probably the most classic southern baked ham - a brown sugar and mustard glazed ham with a Coca-Cola pan sauce. It is so good! Still, like everything else, I do enjoy mixing it up occasionally and this whiskey-glazed ham is a mighty fine version too! |
| Sliced whiskey-glazed baked ham, pictured here with cornbread from the recipe in my cookbook, purple hull peas from the freezer, and my favorite steamed broccoli recipe. {affil link} |
The biggest thing to remember here is that there are different kinds of hams! I know that spiral sliced hams are all the rage, and although I've made them, I've never been a fan. A fresh ham is more like a pork roast, so you don't want that for this recipe, nor do you want a country ham. Here I'm using my favorite - a nearly 12 pound, fully cooked, smoked, bone-in shank portion, half ham... which I would have studded with whole cloves had I remembered I needed to buy some more!
You'll also notice that I almost always pick a larger sized, bone-in ham when I make a baked ham. That's because I want the ham bone for another meal and I want to have ham to put up in the freezer. Be sure to check out my collection of recipes using ham bones and leftover ham!
These types of hams are already fully cooked, and technically can simply be sliced and served cold. I find however that they benefit from a slow warm up and a glaze, so I prefer to serve them warm, and follow the suggested reheating temperature and time indicated on the label of the brand I use. I'm using a Smithfield brand smoked ham here, which recommends 325 degrees F for about 15 to 20 minutes per pound, although I rely more on internal temperature than time. Check the instructions on your brand of ham for their recommendations for temperature and time, as different companies do give variations on baking.
I also decided to cook the ham pictured outside on my Traeger {affil link}, which is a smoker that acts like an oven. I did bump the temperature to 350 degrees and cooked to an internal temperature of 140 degrees F, which took about 3 hours.
Dig in!
One of the most important tools with cooking meats is an in-oven thermometer. {affil link}
I first purchased mine when I made an expensive prime rib roast, a cut I just don't regularly buy because of the cost and wanted to make sure not to over cook that high dollar piece of meat! It turned out perfect, so I highly recommend using one anytime you roast chickens or roasts.
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For more of my favorite baked ham recipes, check out my collection on Pinterest!
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