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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
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.
- 5kg ham off the bone
- 300ml dry cider cloves
- 57g tin English mustard powder
- 4tbsp maple syrup
- 3tbsp bourbon (or use whisky or brandy)
Top Tip for making Bourbon And Maple Glazed Ham
The cooked ham will keep for 3-4 days in the fridge.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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