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Bon Appétit

Honey-and-Rye-Glazed Ham

By Julia Kramer and Alison Roman

4.0

(6)

Image may contain Food Pork and Ham
Honey-and-Rye-Glazed HamSivan Lewin

What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.

Once you've mastered the basics, experiment with the glaze:

Hot & Tangy = Maple Syrup + Apple Cider Vinegar + Prepared Hot Mustard
Holiday Spirit = Orange Marmalade + Rum + Ground Cloves
Sweet & Spiced = Apricot Jam + Orange Juice + Crushed Fennel Seeds

Recipe information

  • Yield

    16 to 20 servings

Ingredients

1 1/2 cups rye whiskey (bourbon or other whiskey will do, too)
3/4 cup honey
1/4 cup mildflavored (light) molasses
1 teaspoon crushed red pepper flakes
1/2 teaspoons coarsely ground black pepper
One 12–14-pound cured smoked bone-in ham (skin removed if needed)

Preparation

  1. Step 1

    Preheat oven to 350°F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.

    Step 2

    Set one 12–14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°F, 1 1/2–2 hours.

    Step 3

    Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

TagsRye WhiskeyWhiskeyAlcoholBeveragesHamMeatMainDinnerDairy FreeNut FreeRoastChristmasBon Appétit

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