8 servings

How to Make It

Step 1

Tyler Florence
Preheat oven to 325°F.

Step 2

In a small saucepan combine the bourbon, sugar, cola, mustard and fresh thyme. Simmer gently over low heat stirring to dissolve sugar. Reduce until thick, syrupy and liquid coats the back of a wooden spoon.

Step 3

Take ham out of plastic and score (lightly cut) the top of the skin with a sharp knife. Make large cuts in one direction across the ham and then in the other direction to form a pattern of large diamonds. Place it in a large roasting dish fat-side up and make sure it is brought to room temperature if refrigerated - so let stand for approximately 1 hour, if refrigerated. Pour and brush the glaze over the ham and add 1 cup of water with 3 tbsp of bourbon to the bottom of the roasting pan before baking. Pop it into the oven on the lower rack.

Step 4

Bake for 90 minutes, basting with pan juices every 30 minutes. Check for internal temperature – it should reach 140°F on a meat thermometer and the meat should be tender and falling apart when done. When done, remove from oven, tent loosely with foil and let stand for 15 minutes.

Step 5

Skim fat from pan juices and drizzle juice over carved ham slices.

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