My oh my what a beautiful *18 pound* ham! I splurged and went to Paulina Meat Market in Chicago to get a fully smoked, not spiral cut ham for Christmas dinner. While the spiral cut hams are convenient, I found that it kind of dried out the top part of the ham the last time I cooked one.
The glaze on this ham was pretty easy, looked nice and gave a nice sweetness to the edge. The ham itself was very good and made plenty of leftover ham sandwiches and soup! Christmas dinner was comprised of ham, garlic mashed potatoes, balsamic glazed Brussels sprouts with blue cheese and toasted pecans and a wild rice and corn casserole, which I’ll feature later.
- 1/2 C. apple juice
- 1/4 C. bourbon
- 1 3/4 C. (packed) dark brown sugar
- 1 C. pecans – toasted, cooled, finely ground
- 1/4 C. mild-flavored (light) molasses
- 3 T. dry mustard
- 1 whole bone-in 16- to 18-pound ham
Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.
Notes: Ham is good, no matter what you put on it!
Servings: 1 billion, or 10 for dinner and 4 large bags of left over sliced ham.