- Meat and poultry
- Roast ham
If you are looking for an easy glazed ham recipe that is just a bit different, try this gorgeous recipe. Bourbon whisky is the main component of the glaze, as well as honey, garlic and pineapple.
57 people made this
- 1 (2.25kg) boneless ham joint
- 75ml bourbon whisky
- 110g dark brown soft sugar
- 1 (220g) tin pineapple in juice, pureed
- 175g honey
- 3 cloves garlic, minced
- 350ml water
- 1 (220g) tin pineapple slices, drained
MethodPrep:10min ›Cook:1hr30min ›Extra time:8hr marinating › Ready in:9hr40min
- Score the surface of the ham, making diamond shapes about 1cm deep. Place the ham in a large, resealable bag. Add the whisky, dark brown soft sugar, pureed pineapple, honey and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
- Preheat oven to 180 C / Gas 4.
- Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with skewers.
- Bake in preheated oven, basting occasionally with the sauce in the tin, 90 to 105 minutes.
Reviews & ratingsAverage global rating:(65)
Reviews in English (46)
I loved this recipe. I made it for Easter dinner. I made some changes. I omitted the water. After i marinated the ham, I poured the marinade into a sauce pan, let it reduce for ten mintues, and then poured it over the ham before I put it in the oven. Fantastic. Very juicy and very flavorful.-26 Mar 2008
Made this for Christmas dinner, and it was so goooood. The only thing I did different was to add a single serving bottle of cola to the marinade, and omitted the water from the pan since I had the liquid from the cola. This was a real hit, and we'll be having this again, no doubt about it. Thanks for the recipe!-28 Dec 2008
This was awesome! I did change the recipe a bit - I doubled the glaze (without the water) and poured it over a sliced, 4-pound boneless ham, then cooked it in the crock pot on low for about 5-6 hours. It made a simple, delicious Easter ham - excellent flavor.-23 Mar 2008
Rotisserie Glazed Ham
This method of heating a holiday ham on a rotisserie spit gives it that crusty, sweet coating that everyone loves.
The room-temperature ham is started on the spit over low, indirect heat with a grill pan beneath it to catch the juices and avoid flare-ups. Once the ham gets up to temperature, it is glazed and continues to rotate to let the heat caramelize the sugar to give it a good crust.
If you can take the back of a spoon and hear a cracking noise when you whack the ham, you know you've done it correctly. What a simple and delicious recipe for such an outstanding presentation.
- 1 6 pound cooked ham, rump half
- 1 cup packed dark brown sugar
- 1 cup cola
- 1 tablespoon dry mustard
- 1 tablespoon cider vinegar
- ½ teaspoon ground black pepper
- ¼ cup bourbon whiskey
- Lemon slices (optional)
- Fresh sage (optional)
Preheat oven to 325°F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.
Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140°F.
Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat stir in whiskey.
Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.
Low on brown sugar? Use ½ cup honey and ½ cup maple syrup instead. In favor of warm spice flavor? When simmering the glaze, add 2 inches stick cinnamon, 4 whole cloves, and 4 whole allspice discard spices before glazing. For a nonalcohol version, substitute an equal amount of orange juice or apple juice for the whiskey.
If required, soak the gammonovernight in cold water. To cook, placethe joint in a large pan that can hold itcomfortably, and cover with cold water.Stir in the bay and spices, and most ofthe honey and apricot jam (keep a littleback for glazing.)
Bring to a gentle simmer and cook for2½-3 hours until the middle of the hamreaches 65°C. Skim off the scum thatrises to the surface as the meat cooks.Remove the joint, and leave to cool.
Preheat the oven to 200°C/Fan180°C/Gas 6. Cut the skin off theham, but leave the fat on. Score the fatinto a diamond pattern and transferthe ham to a roasting tin. Mix theremaining apricot jam and honey withthe spiced rum/whisky and mustard, then spread generously all over the fat.Roast for about 20 minutes, bastingafter 10. When the ham is glossy andsticky, remove from the oven. Leave torest, then slice.
To make the slaw, shred thesprouts in a food processor using theslicing blade, or cut them as thinly aspossible using a sharp knife. To makethe dressing, take a medium servingbow and whisk together the oil,vinegar, honey and mustard, thenseason. Toss through the shreddedsprouts with the chilli, almonds,cranberries and parsley.
For the carrots, trim most of theleafy green stalks away. Melt butterand add in the garlic, sugar, honeyand orange juice. Add the carrots,season with salt and pepper andcover with a lid. Cook on a low heatfor 15 mins until tender. Remove thelid and cook for a further 5 mins,until the glaze has reduced and thecarrots are sticky.
How to bake a Christmas ham with a whisky and marmalade glaze
Looking for the perfect baked ham recipe for Christmas with a delicious, easy-to-make glaze? We've got your showstopping centrepiece covered!
Our baked ham recipe features a simple yet indulgent whisky and marmalade glaze &ndash and can be served as a Christmas Eve buffer or at a New Year's Eve bash. You can then use up any leftovers in a festive sandwich, or turn them into ham, spinach and stilton tart.
Making your own Christmas ham is less work than you think. After a little bit of prep, you can leave it to do its thing &ndash giving you plenty of time to get on with the rest of our Christmas prep. Just remember to leave time for your ham to rest before you serve.
Try our step-by-step baked ham recipe below &ndash it's sure to become a festive family favourite.
Step #1 – Whiskey Glaze & Spritz
Now, let’s prepare a few things that we’ll need during the cook. Namely, the spritz liquid and the whiskey glaze.
For the Whiskey glaze you will need:
- ¼ Cup maple syrup
- ¾ Cup brown sugar
- 2oz Whiskey
- 2oz Barrel of Sunshine (orange, Spice, Maple Liqueur)
- A pinch of cinnamon
To make the glaze, simply compine these ingredients over medium heat, stirring gently. Let the mixture simmer for around 5 minutes, or until it is thickens and just starts to grab onto a spoon.
For the spritz, mix the following ingredients:
Basic tips on cooking your gammon
You’ll sometimes read about soaking the gammon in water to remove saltiness.
Apparently, this is now a thing of the past.
But I’d advise you check with your butcher or make sure you read the pack instructions to double-check.
- Calculating cooking times. Weigh your meat and you’ll need to cook for 20 mins per 450g plus 20 mins.
- Put the meat in a large pan, cover with cold water and bring to the boil, then back to a low simmer – see Tom Kerridge’s tips, below.
- Add in any flavourings – Xmassy flavours like cinnamon, bay, peppercorns and onion.
- Simmer while periodically skimming and getting rid of any white nasty froth that comes to the surface.
- Drain and reserve the stock – tips below and leave to cool a little.
- Remove the top layer of skin, leaving a layer of fat around the meat.
- Place in a roasting tin, bake for 10mins with no glaze to get the fat rendering, then take out and glaze and pop back in at 180C/fan 160C/gas 4.
- Keep basting every 10mins.
- Oranges: Sliced to decorate the ham
- Brown Sugar: Brown sugar gives the ham a richer caramel taste.
- Glace Cherries: Purely for decoration as a maraschino cherry would adorn your cocktail.
- Whisky: The boozy component and the guts behind the glaze. Unfortunately you can't substitute the whisky. Have a look at my pineapple ham glaze recipes if you are not a whisky fan. Or can't use alcohol in cooking.
- Bitters: Yes it is a little unusual but is a key ingredient in an old fashioned. I use orange bitters, but you can use the easy to obtain Angostura bitters . Unlike the whisky, this can be omitted. I say keep it in as it is such a fun twist.
Whiskey Glaze Recipe How To Make A Whiskey Glaze For Ham EASY
Whiskey Glaze Recipe How To Make A Whiskey Glaze For Ham EASY ** SEE OUR BBQ ACCESSORY GUIDE: http://bit.ly/BBQaccesoryguide.
In this Sticky and Delicious Whiskey Glaze Recipe, I’ll show you how to make an amazing Whiskey Ham Glaze suace for your next holiday ham. This is Easy to prepare and perfect for Christmas, easter or an everyday feast with friends!! IT’S AMAZING! (RECIPE BELOW).
**SEE THE PIT BARREL SMOKED HAM RECIPE HERE https://www.youtube.com/watch?v=GYKQW0KJP6Q).
ITEMS USED (Recipe Below).
PIT BARREL COOKER.
SHELTER POINT WHISKY.
THERMOWORKS THERMAPEN MK4.
Napoleon Professional 5 Piece tool set.
Hanzo 9.5 Chef Knife.
HOW TO MAKE A WHISKEY GLAZE SAUCE.
¼ cup maple syrup.
¾ cup brown sugar.
2oz Shelter Point Whisky.
2oz Barrel of Sunshine (orange, Spice, Maple Liqueur).
pinch of cinnamon (don’t miss this… soo good)..
To make your glaze combine the brown sugar, maple syrup, cinnamon, Whisky and Liqueur together and bring it to a simmer for around 5 minutes. Simmer until the glaze starts to grab onto the spoon a bit. With the Glaze finished place the ham back on the grill and apply the glaze the entire outside surface of the ham. When that’s done close the lid for 5-10 minutes to let the glaze set up..
Slice and enjoy..
Did you miss our last two episodes? Catch up below..
**** Video Gear Used ****.
Rode Video Mic Pro.
Neewer LED Lights.
To follow us online visit one of our social sites below..
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I&rsquoll receive a small commission. This help support the channel and allows me to continue to make videos like this. Thank you for the support!.
About this video:
In this Whiskey Glaze Recipe, Video Jabin from Postal Barbecue will show you how to make a deliciously spiced whisky glaze. Whiskey glazed Smoked Ham on the grill is easy to make and offers a lot of flavor. We hope you enjoy this BBQ Ham Recipe..
#Hamglazerecipe #Whiskeyglaze #bbqrecipes
Video taken from the channel: Postal Barbecue
Generally speaking, I like to do a whiskey glaze on ham. I’m not a whiskey drinker, but love the way whiskey, brown sugar, and pineapple accent ham. It’s just a really great combination!
That year, we had failed to plan ahead, and didn’t have any Jack Daniels on hand. Whoops.
Furthermore, my husband’s other whiskeys. were not anything that would be good on ham, IMHO. He likes really stinky, peaty whiskeys. I can’t even handle the smell of them, so I definitely didn’t want to put them on something I’d be eating!
To be fair, I doubt he’d be a fan of my taking 4 shots of his PRECIOUS and mixing it in with glaze ingredients, either. I’m sure that’s some kind of blasphemy in whisky snob circles, LOL.
So, I had a wild idea: what about Southern Comfort? The fruitiness of it would work well with the flavours of both the ham, and my usual glaze ingredients.
You can keep it in the refrigerator for up to 3 days. But honestly, hours never lasts this long, it’s just too moreish!
Combining the quintessential Scottish drink with a ham might sound a little odd, but slow cooking a ham joint in all sorts of different flavoured liquids isn’t a new thing. Slow cooking a ham makes it deliciously tender, and usually involves a fairly sweet liquid which helps to cut through the saltiness of the ham joint. Using Irn Bru, therefore, isn’t a big leap, and combining it with a bit of bitter marmalade for a citrussy Irn Bru glaze is just the icing on the cake, so to speak.
- 1.5 tbsp Honey
- 1.5 tbsp Marmalade
- 1 tbsp Dijon Mustard
- 4 tbsp Brown Sugar
- 2 tbsp Irn Bru (from the slow cooker)
- Cut the onion into large chunks and place it in the bottom of the slow cooker.
- Place the ham on top, flat side down. Trim if you need to, to make it fit.
- Pour in the Irn Bru. We used a whole 2-litre bottle but just use what fits your slow cooker and covers the ham. If the onions float up don&rsquot worry!
- Cook on high for approximately 4 hours or low for 6-8 hours, depending on the size of the ham chosen. You can use a meat thermometer to check the temperature of the meat. If it&rsquos above 68C/154F then it&rsquos ready.
- Carefully remove from the slow cooker and allow to rest cool for about 10 minutes.
- Meanwhile, preheat the oven to 180C/350F.
- Mix all of the glaze ingredients in a bowl, taking the Irn Bru from the liquid in the slow cooker.
- Remove any string and rind from the ham, leaving the layer of fat on top, and score with a knife.
- Place the ham on a baking tray (we recommend placing it on foil as the glaze will be very sticky) and baste with the glaze. You do not need to use all of it.
- Put in the oven for approximately 40 minutes, until it starts to slightly char at the edges, removing halfway through to put more glaze on.
- Allow to cool slightly, carve, and eat!
What type of ham to use
We used a 1.3kg ham joint that fit into our 3.5-litre slow cooker perfectly with the two litres of Irn Bru. You can make adjustments based on the size of your own slow cooker! The ham we used didn’t have a rind just a thin layer of fat on one side, but you can use either type.
The ham we used didn’t have a rind just a thin layer of fat on one side, but you can use either type.