- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 3 Times
- 1 cup dark brown sugar
- 1 tablespoon dry mustard
- 1/3 cup bourbon or corn whiskey
- ¼ cup blackstrap molasses
- 1 ham (12 to 14 pounds)
For the glaze: In a bowl, combine the brown sugar with the dry mustard and bourbon. Stir in the molasses.
Scrub off any coating that has developed on the skin of the ham. Place the ham in a pot with water to cover and allow to sit for at least 8 hours or overnight.
Drain and add fresh cold water to cover. Bring to a simmer and reduce the heat to just a slight bubble. Cook for 6 hours, replacing any evaporated water with fresh warm water to cover. Check the meat by piercing it with a skewer. If firm, continue cooking for an additional 2 hours.
When cooked, drain off the water.
Preheat the oven to 425° F.
Peel back the skin 2 inches below the hock and reserve it for the Hopping John or Collard Greens. Place the ham on a roasting pan. Remove the excess fat, leaving a ½-inch covering over the meat. Reserve the fat. Score the ham and cover with the ham glaze. Baste twice while the ham bakes. Bake for 20 to 30 minutes, until heated through and browned. Slice very thinly.
© Christopher Idone
Nutritional information is based on 15 servings.