Provided by Tyler Florence
Preheat oven to 325 F.
In a small saucepan combine the bourbon, sugar, cola, mustard and fresh thyme. Simmer gently over low heat stirring to dissolve sugar. Reduce until thick and syrupy and liquid coats the back of a wooden spoon.
Take ham out of plastic and score (lightly cut) the top of the skin with a sharp knife. Make large cuts in one direction across the ham and then in the other direction to form a pattern of large diamonds. Place it in a large roasting dish fat side up and make sure it is brought to room temperature if refrigerated (approximately one hour). Pour and brush the glaze over the ham and add 1 cup of water with 3 tablespoons of bourbon to the bottom of the roasting pan before baking. Pop it into the oven on the lower rack.
Bake for 90 minutes, basting with pan juices every 30 minutes. Check for internal temperature -- it should reach 140 F on a meat thermometer and the meat should be tender and falling apart when done. When done, remove from oven, tent loosely with foil and let stand for 15 minutes.
Skim fat from pan juices and drizzle juice over carved ham slices.
This recipe has been added to the following public cookbooks:
Tim's,
linda's new recipe book,
JC. COOKBOOK,
Debbie's Kitchen Delight's,
Pat's Recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Robbie
04/12/09 05:02 PM | Where is the HONEY?After obtaining all of the indigeridents, NOWHERE in the recipie, does it tell you where, or when to add the honey?
That being said & mentioned, I followed the recipie EXACTLY as other wise stated & my ham did not turn out like Tylers did. Yes, I know how to cook, having been an Admirals cook in the NAVY.
My ham turned out dry, and it wasn't what I/we expected and hoped for, when we decided to serve this for Easter Sunday
dinner.
I will NOT try another of Tylers reciepies.
(but the 1cp of burbon (Jim Beam) did taste good) |
| ★ ★ ★ ★ ☆ | garymugs
04/12/09 02:45 PM | When does the Honey go in ???Maybe I should not have finished off the leftover Bourban, but I can't find anything pertaining to when exactly you add the honey. I added it to the sauce pan with all the other items in the sauce. Hope I'm not a dumb bunny... |
| ★ ☆ ☆ ☆ ☆ | Alfred schrader
04/10/09 05:36 AM | NEVER PUT SOFT DRINKS IN YOUR FOOD...Wine yes, Coke, no. A good Pit Ham with glaze made from fresh pineapple would be better...Chef Alfred Schrader |
| ★ ★ ★ ☆ ☆ | Rusty Morris
04/10/09 02:34 AM | Little late.I've been cooking Superior hams in coke for 30 years. After I put the ham in a cooking bag, stick on pineapple slices and cherries, I take the pineapple juice mustard and brown sugar to make a glaze. Poor the coke over the ham in the bag and then the glaze. Haven't had one complaint yet. |
| ★ ☆ ☆ ☆ ☆ | MarMSED
04/10/09 01:17 AM | SALT and PEPPER????????Why does everything have to have black pepper on it, this is getting stupid--why not just pour black pepper in a teaspoon or tablespoon and eat it that way. Does every have to taste like pepper? This shows no ingenuity, whatsoever! GET REAL. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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