by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
While working in the food industry in San Francisco I met Chef Nancy Oaks and Bruce Aidells who were opening up Boulevards a classic American cuisine. They showed me how to make this glaze and it’s one that you will make many times. With Easter approaching I love a good bone in ham and with this very rich bourbon molasses and
pecan glaze. I always look for shank end the bone adds in flavor and with the leftover shank it makes a great split pea soup.
Ingredients
Makes 12 servings
1/2 cup apple juice (preferably fresh unfiltered)
1/4 cup bourbon
1 3/4 cups (packed) dark brown sugar
1 cup pecans, toasted, cooled, finely ground.
1/4 cup mild-flavored (light) molasses
3 tablespoons dry mustard
1 whole bone-in 16- to 18-pound ham
Step 1 Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine
sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
Step 2 Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
Step 3 Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.
