Spiral-Sliced Ham with Cider-Bourbon Glaze
Tender, juicy and full of flavor, this spiral sliced ham is glazed with a combination of apple cider, brown sugar and bourbon. Serve with a complementing compote of bourbon-laced winter fruits (recipe included), Sweet Potato Biscuits and Southern-Style Green Beans for a delicious country-style dinner that’s perfect for holiday entertaining or a family get-together.
- 1 semi-boneless spiral-sliced ham (9 to 12 lbs)
- 1 cup apple cider
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons bourbon
- 1 teaspoon dry mustard
- Preheat the oven to 325°F and set a flat rack inside a roasting pan large enough to accommodate your ham. Pour about 1/2 inch of water in the bottom of the pan and set the ham cut side down on the rack. Tightly cover the pan with aluminum foil to prevent the ham from drying out. Heat the ham for 8 minutes per pound, or until its internal temperature registers 140°F.
- Note: The directions above are general guidelines for heating a fully cooked spiral-sliced ham, but recommendations may vary by brand. If your ham includes heating instructions, you may want to follow those instead.
- While the ham is heating, combine the cider, brown sugar, honey, bourbon and mustard in a small saucepan over medium heat. Cook, stirring continually, until the brown sugar has dissolved, 3 to 4 minutes.
- Once the ham is heated through (internal temperature of 140°F), set it upright on the rack and brush the glaze all over the exterior. Shut the oven off and put the ham back in for 10 to 12 minutes to allow the glaze to set. Remove from the oven and carve immediately. Serve with Winter Fruit Compote (recipe below).
How To Carve:
To carve a spiral sliced ham, work the tip of a small, sharp knife around the center bone to loosen the meat. Pull the slices forward, one at a time, then separate each into 3 sections, cutting through the visible muscle lines with the tip of your knife. Arrange on a serving platter.
For outstanding results, look for a ham that is all-natural, fully cooked and made from animals that have been humanely raised and fed a diet free of hormones and antibiotics.
Winter Fruit Compote
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1/2 cup apple cider
- 1/4 cup bourbon
- 2 tablespoons brown sugar
- 1/2 cup dried apricots, chopped
- 1/4 cup dried cherries
- 2 Bartlett or Anjou pears, peeled, cored and diced
- 1 Granny Smith apple, peeled, cored and diced
- Melt the butter in a large skillet over medium heat, add the onion and sauté until soft and translucent, 3 minutes. Add the cider, bourbon and brown sugar and bring the mixture to a simmer. Add the apricots and cherries and cook over medium heat, stirring occasionally, until the mixture has thickened to the consistency of a light syrup, 8 to 12 minutes.
- Add the pears and apple and continue cooking just until tender, 4 to 6 minutes longer. Serve at room temperature, or as an alternative, spoon into our Maple-Roasted Acorn Squash.
Makes 6 to 8 servings