Apricot-Bourbon Glazed Ham

Nothing says Easter like a ham dinner.  Ham has not always been my favorite meat, but I've learned to appreciate it over the years.  You'll have plenty of leftovers which can be great for ham sandwiches or Ham Casserole. A packaged ham usually comes with the rind removed, however if you are buying a ham from a butcher, have the remove the rind for you. 

  

Prep time: 30 mins

Cook time: 3 hours

Serves: 8

INGREDIENTS:

1 bone-in fully cooked half ham (about 10 lbs), rind removed

1 1/2 cups apricot jam

1 1/2 cups Bourbon

1/4 cup lemon juice (from 2 lemons)

1/2 tsp ground pepper

DIRECTIONS:

Preheat oven to 375 degrees, with rack in lower third.  Wrap ham in a large piece of parchment-lined foil and place, cut side down, on a foil-lined rimmed baking sheet.  Bake for about 1 hour.  Meanwhile, in a medium saucepan, bring jam and Bourbon to a rapid simmer over medium-high.  Cook until reduced about half, about 40 minutes.  Stir in lemon juice and pepper and cook 2 minutes.  Reserve 1 cup glaze for serving.

Remove ham from oven and increase temperature to 425 degrees.  Unwrap ham, carefully flattening parchment-lined foil against sheet.  With a sharp knife, score fat with long cuts, 1/2 apart.  Bake 15 minutes.

Remove ham from oven and brush with some glaze.  Bake until ham is deep golden brown and in instant-read thermometer inserted in the thickest part registers 145 degrees, 45 to 60 minutes, brushing ham with glaze every 15 minutes (wrap tip of bone in foil if it begins to over-brown). Transfer ham to a carving board, tent with foil, and let rest 30 minutes before carving.  Serve warm or at room temperature with reserved glaze.