Best 8 Bourbon Pineapple And Orange Glazed Holiday Ham Recipes

BOURBON-GLAZED HAM

Steps:

• Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
• Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

BOURBON-GLAZED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Brush with 2 tablespoons bourbon. Bake, uncovered, at 325° for 2 hours. , In a small bowl, combine the brown sugar, mustard, marmalade, coriander and remaining bourbon; spoon over ham. Bake 30 minutes longer or until a thermometer reads 140°. Let stand for 15 minutes before slicing.

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
• With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

MAPLE ORANGE BOURBON GLAZED HAM

Steps:

• Preheat the oven to 375 degrees F.
• Place the ham on a roasting rack in a roasting pan with the fat-side up. Use a small knife to lightly score the fat in a crosshatch pattern, taking care not to cut into the meat. Add about 1 cup of water to the bottom of the pan. Bake the ham for 45 minutes.
• Meanwhile, make the glaze. Combine the marmalade, bourbon, maple syrup, butter, cinnamon and cloves in a small saucepan over medium-low heat. Cook, stirring often, until the glaze is thick and syrupy, 20 to 25 minutes.
• Brush the ham with about half of the glaze and return to the oven. Roast, glazing the ham every 15 to 20 minutes, until the internal temperature reaches about 130 degrees F, 45 minutes to 1 hour more. (The ham will get very brown, but if the glaze starts to burn, tent with a piece of foil greased with cooking spray. Let rest, tented with a piece of greased foil, for about 10 minutes before carving.

ORANGE PINEAPPLE GLAZED HAM

Steps:

• Preheat oven to 350F and set out a large roasting pan.
• To a small bowl, add the brown sugar, thyme, allspice, cinnamon, orange zest, and stir to combine.
• Rub this all over the ham.
• Tightly wrap the ham in heavy duty nonstick foil and place it in the roasting pan. Bake for 30 minutes covered. While the ham bakes, make the glaze.
• Combine all ingredients in a small saucepan on the stove. Bring to a boil, and then reduce the heat to a low and allow the mixture to simmer on low for about 15 minutes, or until glaze has reduced in volume and thickened some; set aside off the heat.
• After the ham has been baking 30 minutes, remove it from the oven, carefully peel back the foil, evenly sprinkle the 1/4 cup crushed pineapple and juice associated, reseal the foil, return it to the oven, and bake it covered for 10 minutes. When done, the internal temp should be at 140F. Tips - Don't overbake so your ham doesn't dry out. Also remember that the internal temp will continue to rise even out of the oven, so I feel safe pulling mine out at about 135F.
• After this second baking of 10 minutes, remove it from the oven and turn the broiler to 500F.
• Peel back the foil, and carefully drizzle the orange pineapple glaze all over the ham.
• Place it uncovered under the broiler for just 3 to 4 minutes. Tip - Don't leave the kitchen and keep a very watchful eye on it so it doesn't burn! You want the glaze to caramelize but it can burn easily, in just one minute, and will taste terrible so be extremely careful and vigilant!
• Allow ham to rest for about 15 minutes before slicing and serving. Extra ham will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.

CONTEST-WINNING HOLIDAY GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Bake, uncovered, 1-1/2 hours., Drain pineapple, reserving juice. In a small saucepan, combine pineapple juice, preserves, mustard and allspice. Bring to a boil; cook and stir for 10 minutes or until slightly thickened. , Spoon half of the glaze over ham. Secure pineapple slices and cherries on top and sides of ham with toothpicks., Bake 30-45 minutes or until a thermometer reads 140°, basting twice with remaining glaze.

GLAZED HOLIDAY HAM

Steps:

• Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
• Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
• Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.

BOURBON-ORANGE GLAZED HAM

Steps:

• Mix together butter, brown sugar, and mustard powder.
• Bake ham, wrapped in heavy paper towel, for 2 hours at 325 degrees. Remove paper towel; cut off fat, then score the ham.
• Rub butter mixture all over the ham.
• Stir bourbon and orange juice together.
• Pour half of the o.j. and bourbon over the ham.
• Continue to bake ham another 45 minutes, basting every 15 minutes with remaining o.j. and bourbon.