Jack’s Honey Mustard Glazed Ham

Jack’s Honey Mustard Glazed Ham—Jack as in addition of Jack Daniel’s® whiskey! This is Barry’s take our Trisha’s Yearwood’s Easter favorite ham featured in April 1018 issue of Food Network Magazine and also on their website.

Jack’s Honey Mustard Glazed Ham    Serves 20 to 30
1 (18 to 20 lb.) smoked bone-in ham
Glaze:
1 cup clover honey
2 cup packed brown sugar
1 cup Dijon mustard
1/4 cup Jack Daniels® whiskey                 
  1. Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350°. Fit the pan with a shallow rack.
  2. Rinse ham under cold water and pat dry. Place it on the rack in the roasting pan; add about an inch of water to the bottom of the roasting pan (adding more if needed later).
  3. Cover the pan with aluminum foil, leaving a 2” opening to allow steam to escape. Bake the ham for about 1 hour and 40 minutes. (Total cooking time is about 20 minutes per pound.)
  4. Glaze: Add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard and whiskey.
  5. Pour the brown sugar glaze over the ham
  6. Continue roasting 1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160°.
  7. Allow the ham to stand 15 minutes before slicing to allow the juices inside the ham to set.

Note: You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature

Recipe without photos . . .
Jack’s Honey Mustard Glazed Ham    Serves 20 to 30 
1 (18 to 20 lb.) smoked bone-in ham
Glaze:
1 cup clover honey
2 cup packed brown sugar
1 cup Dijon mustard
1/4 cup Jack Daniels® whiskey                 
  1. Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350°. Fit the pan with a shallow rack
  2. Rinse ham under cold water and pat dry. Place it on the rack in the roasting pan; add about an inch of water to the bottom of the roasting pan (adding more if needed later).
  3. Cover the pan with aluminum foil, leaving a 2” opening to allow steam to escape. Bake the ham for about 1 hour and 40 minutes. (Total cooking time is about 20 minutes per pound.)
  4. Glaze: Add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard and whiskey.
  5. Pour the brown sugar glaze over the ham and continue roasting 1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160°.
  6. Allow the ham to stand 15 minutes before slicing to allow the juices inside the ham to set.
Note: You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature

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