What do you call a ham without a glaze? A travesty. Here, we punch up the traditional boozy version with honey, molasses, and brassy red chiles.
Hot & Tangy = Maple Syrup + Apple Cider Vinegar + Prepared Hot Mustard
Holiday Spirit = Orange Marmalade + Rum + Ground Cloves
Sweet & Spiced = Apricot Jam + Orange Juice + Crushed Fennel Seeds
Recipe information
Yield
16 to 20 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.
Step 2
Set one 12–14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°F, 1 1/2–2 hours.
Step 3
Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
17 Best Ham Recipes for a Roasted, Glazed, and Spiral-Sliced Holiday
These easy ham recipes will help you turn any ham into a showstopping holiday meal.Our Best Christmas Hams and Pork Roasts
Because nothing says "Happy Holidays" better than a big, beautiful roast that you can slice into sandwich fixings for days on end.50 Easy, Make-Ahead Easter Recipes
This prep-in-advance spread will leave you plenty of time to hunt for Easter eggs.Hams and Lambs: Our Best Easter Mains
From leg roasts to quick and easy chops, here are some of our most impressive spring holiday mains.
