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.

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