A bone-in shank portion hardwood smoked ham is heated through and finished with a cherry bourbon glaze.
Cherry Bourbon Glazed Ham
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 to give here though, and 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 - for all those leftover ham and ham bone goodies later - has been cut from the lower end of 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 slicing straight lines across it slightly (as in not too deep), then slicing opposite directional lines, 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 bottom of the roaster pan. 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, jam or spread, bourbon, cider vinegar, honey and allspice. This makes about 2 cups, though 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 60 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, about 45 minutes to 1 hour longer, depending on size of ham and whether using an oven or electric roaster.
Remove and let rest for 15 minutes, then carve around the bone and the natural seams of the ham, transferring slices to a platter.
For more of my favorite Baked Ham recipes, check out this collection on my Pinterest page!
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Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
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.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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