Bourbon and Brown-Sugared Ham Recipe
By March 1, 2013Published:
- Yield: 10 Servings
- 1 9 pound smoked bone-in ham ready to cook and trimmed
- 2 12-oz bottles ginger ale
- 1/2 cup bourbon
- 1/4 cup dark brown sugar firmly packed
- 1 1/2 teaspoons black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- Preheat the oven to 325 degrees. Lightly grease a roasting pan and set aside.
- Make shallow cuts in the fat of the ham in a diamond pattern, if desired. Place the ham with the fat side up in the prepared roasting pan. Add the ginger ale and bourbon to the pan and loosely cover with heavy-duty aluminum foil. Bake 4 to 41/2 hours or until a meat thermometer inserted into the thickest part registers 140 degrees. Baste with the pan juices every 45 minutes.
- Meanwhile, in a small mixing bowl, stir together the brown sugar, pepper, salt, dry mustard and paprika. Remove the ham from the oven and uncover. With thick plastic gloves, sprinkle the brown sugar mixture over the ham, pressing into the fat as much as possible. Bake uncovered another 20 to 25 minutes or until the sugar crust is browned and a meat thermometer registers 145 degrees. Remove from the oven and let stand 15 minutes before transferring to a cutting board and carving. Serve warm.