Pork. It is a transcendent protein in our book. Bacon, Pancetta, Prosciutto, Ham – these are a few of my favorite things. It is so savory, and when prepared right can evoke memories of the Holiday’s, Family. What? Your Ham doesn’t do that? Well, my friends try this recipe out – and your ham will bring you accolades and your tasty meat treats will be revered, and respected.

Ham with Bourbon, Molasses, and Pecan Glaze
Serves 12
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Prep Time
20 min
Cook Time
3 hr 15 min
Prep Time
20 min
Cook Time
3 hr 15 min
Ingredients
  1. 1 Cup Pecans (tasted, cooled, finely chopped)
  2. 1 Cup light molasses (mild-flavored)
  3. 3 Tablespoons Dry Mustard
  4. 1 Bone in Ham (16 - 18 lbs)
  5. Tangerine Chutney
  6. 1/2 Cup Apple Juice (Preferably fresh and unfiltered)
  7. 1/4 Cup Bourbon
  8. 1 3/4 Cups Dark Brown Sugar (Packed)
Instructions
  1. In a medium saucepan boil your juice and bourbon until it has been reduced to a 1/3. This should take you about 6 minutes. Combine the sugar, pecans, molasses and mustard in a separate mixing bowl. Add your bourbon mixture; stir until it forms a thick paste and well combined. (Cover and Chill if you are making this ahead. Be sure to bring this back to room temp before using.)
  2. Preheat your oven to 350 F. Position your rack in bottom 1/3 of the oven. Line a large roasting pan with foil, leave a little overhand on the sides.
  3. Trim off skin and fat from the ham. I left 1/4 inch of the fat. Place ham, fat side up in the prepared roasting pan. Place in the oven and let the ham roast until it reaches an internal temperature of 130 - 135 F. Guide about 10 minutes per pound. (about 2 hours 40 min for a 16 lb ham)
  4. Remove your ham from the oven; increase the oven temperature to 425 F. Lightly score the fat you left on the gam in a diamond pattern. Rub your glaze mixture in a thick coating over the top and the sides of the ham. Return this beauty to the oven and allow to roast until he glaze is a deep brown color and is bubbling. This should take about 25 minutes. Let the hame rest for 20 minutes at the least and if you can 45 minutes. Serve with the chutney.
Notes
  1. This recipe was built with a bone in ham. We recommend that you do not use a pre-formed ham. It's good for sandwiches, but it's not good for cooking and a slow roast. Trust us. You can thank us later 😀
Marinate Me Baby http://marinatemebaby.com/

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