This deliciously sticky ham is the perfect crowd pleaser if you’re expecting lots of guests. Made with rich bourbon and dark maple syrup it has a wonderfully woody flavour and makes a stunning centrepiece for any buffet. We’ve used a baking method to make sure your ham cooks perfectly every time.
How To Make Bourbon And Maple Glazed Ham
- 5kg ham off the bone
- 300ml dry cider cloves
- 57g tin English mustard powder
- 4tbsp maple syrup
- 3tbsp bourbon (or use whisky or brandy)
Heat the oven to 170C, gas 3. Take some wide foil and put a double layer in a roasting tin large enough to fit the ham with plenty over the sides. You will be making a tent of foil. Then put another double piece across the other side. Put in the ham, then make a tent, scrunching up the foil so there’s plenty of air to circulate. Now bake for 4 hours 10 minutes (calculate 50 minutes of cooking per 1kg). After 3 hours, add the cider and 4 cloves, and return to the oven.
Leave the ham until cool enough to handle, then remove the outer skin, leaving the fat intact. Score the fat in diamond shapes then put a clove in each diamond. Mix together the mustard, maple syrup and bourbon to make a paste then brush it over the fat. Increase the oven temperature to 180C, gas 4 and bake the ham until the fat has browned, brushing a couple of times with the glaze. Let it rest for 20 minutes before carving.
The cooked ham will keep for 3-4 days in the fridge.