Southern Classic * Easter Ham

In the South it’s all about Ham for Easter. Here’s two great recipes to try out this Sunday ! Lisa

Brown Sugar and Bourbon Glazed Ham :

To get started making your brown sugar bourbon glazed ham, gather your ingredients which are: a 7-8 lb bone-in pre-cooked ham, brown sugar, pineapple slices, maraschino cherries, bourbon, whole cloves, and Dijon mustard(honey)

• Preheat the oven to 325.
• Using a sharp knife, score the ham by cutting shallow lines across the top of the ham all going one-way about an inch apart. Then, cut shallow lines across the lines you already cut making a diamond pattern. Insert a whole clove in each diamond or square.
• Place the ham cut side down in a baking dish and cover tightly with aluminum foil. Bake for 1-1/2 hours or until an instant-read thermometer inserted in the center reads 145 degrees.
• Meanwhile, to make the glaze, mix the brown sugar, bourbon and dijon mustard ( honey) in a small bowl. Add just 1 tablespoon of the pineapple juice and then add more if needed to get to your desired consistency.
• Remove the ham from the oven and turn onto its side. Spoon the glaze generously on top of the ham, making sure to cover all exposed areas. Top with pineapple slices and cherries. You can use toothpicks to secure the pineapple and cherries.
• Put the ham back in the oven uncovered this time and bake for approximately another 30-35 minutes or until the glaze is sticky and the sugar has melted.
• Slice and serve warm or at room temperature.

Traditional this is made with mustard but my hubby is allergic to it -so I substitute honey for this glaze.

Dr. Pepper glaze

• ¹⁄₂cup Dr. Pepper cola
• ³⁄₄cup light brown sugar
• 2tablespoons fresh orange juice
• 2teaspoons Dijon mustard
• 1bone-in half ham, preferably shank end (7 to 10 pounds)
• 1oven cooking 

• Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 10 minutes. (Glaze can be refrigerated for several days; reheat when needed.).
• Remove ham from packaging and discard plastic disk that covers bone. Place ham in plastic oven bag, tie bag shut. Set ham cut side down in 13 by 9-inch baking dish and cut 4 slits in top of bag. Let stand at room temperature for 1 1/2 hours.
• Heat oven to 250 degrees. Bake ham until center registers about 100 degrees on instant-read thermometer, 1 1/2 to 2 1/2 hours (about 14 minutes per pound) , depending on weight of ham.
• Remove ham from oven and roll back sides of bag to expose ham. Brush ham liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving.