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Apple Bourbon Baked Ham
7 to 8-lb fully cooked bone in smoked ham, shank end
1/2 cup bourbon
1-1/2 cups water
1/2 cup packed light-brown sugar
1 cup apple cider
1/4 cup Dijon mustard
1 tsp pepper
Place unwrapped ham on rack in large roasting pan. Let
stand at room temperature 2 hours. Preheat oven to 325?
F. Skin ham; trim fat to ¼ inch. Score fat in diamond
pattern. Cover top of ham with foil. Pour one quarter
cup of the bourbon and all the water into roasting pan.
Bake 30 minutes.
Glaze: meanwhile in small
saucepan, combine remaining bourbon, the sugar and one
half cup of the apple cider. Cook stirring, over medium
heat until sugar is dissolved. Remove from heat. Stir in
mustard and pepper. After ham has baked 30 minutes,
remove foil and baste with one fourth of the glaze (add
water to pan if needed). Bake 1-1/2 hours longer,
basting 3 times with remaining glaze, or until internal
temperature registers 130?F. on meat thermometer.
Transfer ham to platter; tent with foil. Let stand 15
minutes. Pour drippings from pan into glass measure;
skin and discard fat. Place same roasting pan across 2
stove top burners over medium high heat. Add remaining
apple cider, scraping up any browned bits from bottom of
pan. Add reserved drippings and any juices from ham on
platter. Simmer 5 minutes. Serve pan juices with ham and
Peach and sour cherry relish.
I’ve made the ham and it is outstanding, but have never
made this relish, couldn’t find the cherries but now we
have a store that sells all kinds of dried fruit so I
will be making it.
Peach & Sour Cherry Relish
1/3 cup dried, pitted sour cherries
one quarter cup dry sherry
one half cup sugar
2 tablespoons EACH fresh lime juice and wine vinegar
2 teaspoon minced peeled ginger
1 teaspoon yellow-mustard seeds
one quarter teaspoon ground cinnamon
1/8 teaspoon EACH ground cloves and cayenne pepper
1 package (20-oz) frozen sliced peaches
1 small red onion, diced
chopped fresh parsley
In small bowl, soak cherries in sherry 30 minutes to
soften. In medium saucepan, over medium heat, simmer
sugar, lime juice, vinegar, ginger, mustard seeds,
cinnamon, cloves, and cayenne 5 minutes, stirring twice.
Add peaches, cherry mixture and onions; simmer gently,
stirring occasionally, 15 minutes. Garnish with parsley.
Serve warm or at room temperature.
April 1996 McCall’s
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