12 to 14 pound ham
3/4 cup bourbon
2 cups firmly packed brown sugar
1/8 teaspoon ground coriander
1 tablespoon dry mustard
1 tablespoon orange marmalade
APRICOT GLAZE:
1 12 oz jar apricot preserves
2 tablespoons soy sauce
1/8 teaspoon ground coriander
1 tablespoon dry mustard
ORANGE GLAZE:
1 12 oz jar orange marmalade
2 tablespoons soy sauce
1/8 teaspoon ground coriander
1 tablespoon dry mustard
CHERRY GLAZE:
1 12 oz jar cherry preserves
2 tablespoons soy sauce
1/8 teaspoon ground coriander
1 tablespoon dry mustard
Bake ham as directed by packer. About 30 minutes before ham is done, remove it
from oven. If your ham has a rind, when it is cool enough to handle, cut away
the rind and trim the fat about 1/2 in. thick. Score by cutting deeply in a
crisscross pattern.
Increase the oven temperature to 450ºF. With a pastry brush, paint the ham all
over with bourbon. Then combine the remaining bourbon with the brown sugar,
coriander, dry mustard, and orange marmalade and pat the mixture firmly onto the
ham. Stud with cloves, if desired. Return ham to oven for another 30 minutes.
Ham will have an appetizing and beautiful glaze.
For the variations: Mix the ingredients and follow the Kentucky Glazed Ham
directions.
