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Old 11-28-2005, 08:13 PM   #11
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BOURBON BAKED HAM

INGREDIENTS:

1 cup honey
1/2 cup molasses
1/2 cup bourbon
1/4 cup orange or pineapple juice
2 tablespoons Dijon mustard
1 (6 to 8-pound) smoked ham half

Microwave honey and molasses in a 1-quart glass dish at HIGH 1 minute. Whisk to blend. Whisk in bourbon, juice, and mustard. Remove skin and fat from ham and place in a foil-lined 13x9-inch pan. Lightly grease foil. Make 1/4-inch-deep cuts in ham in a diamond pattern. Pour Bourbon glaze over ham. Bake on lower oven rack at 350° for 3 hours or until a meat thermometer inserted into thickest portion registers 140°. Baste every 15 minutes with Bourbon glaze.Remove from pan. Bring drippings to a boil in a small pan, and serve w/ham.
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Old 11-29-2005, 11:50 AM   #12
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My Dad came up with this one, we use it every Christmas Eve..

The are no measurments though...
1 City ham
Vernors - about 2 cups or so, the rest of the big bottle is for the kids...
sugar/brown sugar/honey - Just something sweet to add to the vernors
Lots of cloves - stuck into the skin city of the ham (we cut the criss cross pattern into the ham, then stick a clove into each one)
2 links (or 1 big link from the Polish market) Smoked Keilbasa
2 links (or 1 big link from the Polish market) Fresh Keilbasa

The ham goes into the roaster pan with the keilbasa arranged around it. Pour the vernors/sugar mix over top of it.

Bake at 350 for 2 hours, basting whenever you remember. If you aren't ready for dinner after two hours, just leave iut in there and keep basting every so often...

John
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Old 11-29-2005, 11:58 AM   #13
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ronjohn, what is vernor's?

and i'm kinda afraid to ask, what's a city ham?
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Old 11-29-2005, 01:04 PM   #14
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Quote:
Originally Posted by buckytom
ronjohn, what is vernor's?

and i'm kinda afraid to ask, what's a city ham?
Vernors is the drink of the soda pop gods...
It's a strong, oak aged ginger ale that traces it's roots back to civil war times in Michigan. Legend has it that an area ginger ale maker left a batch sitting in an oak barrel while he was off to war. When he came back, he found what was to become Vernors.

A city ham is the local name for the non-country ham's you can get. They're usually already cooked, and aren't dry and salty like a country ham.

John
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Old 11-29-2005, 04:51 PM   #15
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Sigh, I'm sick of ham at Christmas, but we always have it for MIL, who dearly loves her ham. Good ideas, people. Maybe trying a new glaze will perk me up. I will stay tuned.
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Old 11-29-2005, 08:25 PM   #16
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Mudbug, why don't you just do a small ham for dear MIL, then go to town with what you want to do - like a nice prime rib, or crown roast of pork?
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Old 12-05-2005, 07:45 AM   #17
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Sauce for Ham




This is served on the side, to be put on ham at the table. I think it might make a good glaze also, but I have never tried to use it as a glaze. The recipe calls for a 50/50 ratio but I like a 60/40 ratio. This is very simple Welch's grape jelly 60/ and French's mustard 40/ A teaspoon or a gallon, what ever amount you want. It should purple in color. Almost every one that has tried it, likes it. I hope you do also.
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Old 12-05-2005, 07:57 AM   #18
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Quote:
Originally Posted by Robo410
1 to 2, dijon mustard and maple syrup...mix ... makes a great glaze
I use maple syrup, clover honey, brown sugar, and brown mustard for a ham glaze. Unfortunately I just dump in the ingredients until they look and taste good, so I don't have exact proportions, and Christmas dinner is probably not something to be conducting experiments with.
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Old 12-05-2005, 08:42 AM   #19
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I haven't done a big ham in almost two years. If I remember right, all I did was use the glaze packet of a Hormel Cure 81 ham that I bought many years ago (portioned and froze the ham for other uses, but saved the glaze). My MIL mentioned getting a ham for Christmas. She always bakes hers with some really cheap Mogen-David wine, and some other stuff. It's ok. I'm kind of biased against cheap wines like that, but I also recognize that the bias comes from being a cook.

Quote:
Originally Posted by grahamkerr
....and Christmas dinner is probably not something to be conducting experiments with.
I whole-heartedly agree. I never try to fiddle with what the family is expecting for Thanksgiving or Christmas dinner. I try to make things at other dinners, and once it's perfected, and the family likes it, then I make the suggestion to change the traditional menu.
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Old 12-05-2005, 11:59 AM   #20
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Thanks so much everyone! I'm a traditionalist so it ham all the way!!!!
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