This recipe from Roni Proter at Dinner Reinvented calls for a large ham. We'd suggest reducing the size of the ham for a smaller gathering, but then you'd miss out on tasty leftovers. Trust us. You'll want those extra bites.
Yield 20+ Servings
Prep Time 10 Minutes
Total Time 3 Hours 25 Minutes
- 18-20 lb bone-in, whole or spiral cut smoked ham
- 2 Tbsp butter
- 2 cups bourbon
- 1 cup Nate’s 100% Pure Honey
- 1 cinnamon stick
- 1 strip fresh orange peel
Directions
Preheat the oven to 325°F. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120°F.
Meanwhile in a sauce pan, melt the butter. Do not whisk, but stir in the pan gently until the butter begins to brown. Remove from heat, add in the bourbon and honey, and whisk. Add in the cinnamon stick and orange peel and simmer for several minutes before turning off the heat and allowing to cool. Discard the cinnamon stick and orange peel.
Remove the foil from the ham and brush with the glaze. Roast for 30 minutes, glazing the ham every 10 minutes until the top is browned and caramelized. Remove from the oven and allow to cool for 10 minutes before slicing.
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