Brown Sugar Bourbon Pineapple Glazed Ham
fully cooked Hickory smoked bone-in ham
pineapple or apple juice
light brown sugar
spicy brown mustard
Preheat the oven to 325°F. Move the rack to the lower third of the oven.
Remove any skin and trim the fat to ¼-inch thickness.
Score the ham in a diamond pattern using a sharp knife making ¼-inch deep cuts ¾-inch apart.
Press a whole clove in the center of each diamond.
Place cut side down (fat side up) into a 13 x 9-inch baking pan or similar. Pour the pineapple juice around the ham. (You may use a baking rack fitted into the pan, if desired.)
In a small bowl, mix together the brown sugar, bourbon, preserves, butter, mustard and all-spice. Mix until fully combined.
Carefully spoon or brush the glaze over the ham using ⅓ of the glaze. Cover loosely with foil and place into the oven.
Bake for 12-15 minutes per pound. Stop midway through baking, lift the foil and spoon ⅓ of the glaze over the ham then recover with foil.
Thirty (30) minutes before the end of baking remove the foil and brush with the remaining glaze and return to the oven uncovered to finish baking and brown.
If needed, broil at the
very end of baking
to char further. Do NOT walk away.
Rest uncovered for 20 minutes then carve or cool completely and chill.
Store leftovers tightly covered and chilled.
Follow the ham package instructions for recommended baking time, if different