Baked Ham with Molasses and Bourbon

That should be enough for my first helping

Of course we picked a day where the high hit 91 to make this. The recipe is loosely based on one my wife found on Epicurious. She knew she wanted bourbon, molasses and pecan and viola! Since our ham was only around 11 pounds we were able to glaze the ham twice.

Glazed ham with a southern twist

  • 1/4 cup apple cider
  • 1/2 cup bourbon
  • 1 3/4 cups (packed) dark brown sugar
  • 1 cup pecans, toasted, cooled, finely ground
  • 1/2 cup dark molasses
  • 2-3 tablespoons marmalade
  • zest from one orange
  • 1 whole bone-in 16- to 18-pound ham

Boil cider and bourbon in small saucepan until reduced to about 1/3 cup, around 6 minutes. Combine brown sugar, ground pecans, molasses, marmalade and zest in bowl. Add bourbon mixture and stir. Ours wasn’t a paste, but was a good bit thicker than molasses.

Preheat to 325°F. Line large roasting pan with foil. Trim off skin and all but about a 1/4 inch fat. Place ham, fat side up, in prepared pan. We used a roasting pan with a rack to keep the ham from sticking to the foil. Roast until thermometer at bone registers 130°F to 135°F. This will take about 10 minutes per pound.

Remove ham from oven; increase temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. If you have extra glaze, reglaze about half way through. Let ham rest at least 20 minutes and up to 45 minutes.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Pork, Recipes and tagged , . Bookmark the permalink.

36 Responses to Baked Ham with Molasses and Bourbon

  1. JamieAnne says:

    That looks fan-freaking-tastic! I wish we were having ham for Easter. Perhaps I can create a reason to cook a ham.

  2. Outstanding recipe. I love the combination of apple cider, bourbon and marmalade. :-) Mandy

  3. ChefMom says:

    Mmmm! This looks marvelous – and well worth roasting in the 91 degrees for no doubt! I know what I’m using for my next ham glaze! Not to mention it will give me an excuse to use the dark molasses in my cabinet that to-date has only been used to make xmas cookies. ;)

  4. pcadams says:

    If we were having ham for Easter dinner, this would be it! Roast lamb instead…

    Peace, Phil

  5. No Easter dinner at home for us this year – We’re travelling – but this one goes to the top of the stack when we get home!

  6. This looks perfect for Easter!

  7. Candi says:

    Dang! Looks like I have to start eating meat again! lol

  8. saminacooks says:

    Very nice! I am actually looking for a ham recipe to try. I don’t care for the ham that I have tried so far..tastes like I am just eating a slab of bacon (to strong a flavor for me). This certainly sounds like something I would enjoy :)

  9. Alison says:

    Amazing looking glaze!! Thanks for sharing the recipe and great picture.

  10. This recipe looks delicious! And I love the crispy crust of goodness on the outside. The picture makes me want to grab a piece off the side and gobble it up.

  11. mb says:

    Amazing, if I could just break off a piece and eat it, the crust is carmalized perfectly! Grinding the pecans into the glaze is a great idea.

  12. I am doing the happy dance right now because I love a great baked country ham. This looks delicious and reminds me of southern dinner with my family. I am keeping this recipe for reference. You put your food in this Rufus.

  13. Caroline says:

    You had me at molasses and bourbon. Looks fantastic!

  14. Oh, my gosh this seriously looks amazing! As soon as I read the the blog title I was in!

  15. this looks amazingly delicious, and i wish i was having it for dinner tonight. i cant imagine how juicy and sweet the meat would be. wow!

  16. Robin says:

    Wow. That looks and sounds incredible. I rarely eat meat, making an exception for special occasions or to have as a treat. This looks like a special occasion. And it has bourbon in it! Double treat. :)

  17. SimpleP says:

    My stomach literally speaks to your photos. I want to make this for two reasons: 1) because that dark crusty layer is calling my name and 2) because that ham would be really tasty in the green bean bean soup! Great stuff!

  18. Kas says:

    That looks to die for!! And Diesel tried to eat my laptop screen :P

  19. Incredible! Now I think I will have to have 2 hams for Easter. Your recipe and mine!!

  20. Amanda says:

    This makes my mouth water! YUM.

  21. Candice Reed says:

    I am making this now!!! Along with a lamb recipe from the NY Times. And blood orange cosmos..so I hope I don’t pass out before we eat!

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  25. this looks amazing, and what a delicious flavour combination. I wish we had thanksgiving here in the UK, any excuse for a good feed.

  26. Dara says:

    Wow. This looks great. Wonderful photo. I love the idea of using bourbon to glaze a ham. Nicely done.

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