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Thanksgiving: Jack Daniel's Whiskey and Brown Sugar Crusted Ham

Source of Recipe

From "New Thanksgiving Table" by Diane Morgan


Recipe Introduction

"For many, Thanksgiving wouldn't be complete without a holiday ham sharing center stage with the Thanksgiving roast turkey. Since hams are sold fully cooked, the only task for the cook is to glaze the ham and warm it up. If you are serving a large crowd, say, 16 to 20 guests, then you might consider buying a whole ham which includes both the shank half and the butt half and weighs about 14 to 18 pounds. Otherwise, for a gathering of 10 or so, I prefer to buy a half-ham and look for the butt half or upper part of the ham because it is more tender and tastier than the shank half. Read the label on the ham or ask your butcher for a slow-dry-cured and natural-wood-smoked ham with no water added. Adding water in the curing process dilutes the natural taste of the ham."

List of Ingredients

â—¦ One 7- to 9-pound bone-in smoked ham, preferably the butt or upper half
â—¦ 24 to 30 whole cloves
â—¦ 1 ½ cups firmly packed golden brown sugar
â—¦ 1 ½ tablespoons dry mustard
â—¦ 5 tablespoons Jack Daniel's whiskey, plus 1 tablespoon for the sauce (optional)
â—¦ 3 ½ cups apple cider
â—¦ 2 tablespoons pure maple syrup
â—¦ Pinch of cayenne pepper
â—¦ 1 tablespoon cornstarch mixed with 2 tablespoons water


Recipe

Remove the ham from the refrigerator 2 hours before you plan to bake it so the meat can come to room temperature. Using a sharp boning knife, trim away any skin and all but ¼ inch of the external fat from the ham. Set the ham fat side side up, and make parallel cuts ½ inch deep and 1 ½ inches apart all over the ham. Give the ham a quarter-turn and repeat to produce a cross-hatched diamond pattern. Stick a clove in the center of each of the diamonds.

In a small bowl, mix the sugar, mustard, and 5 tablespoons whiskey into a paste and rub it all over the ham. Set the ham, fat side up, on a rack in a roasting pan just large enough to hold it without crowding. Set aside loosely covered with plastic wrap until ready to bake.

About 30 minutes prior to baking the ham, position a rack in the lower third of the oven and preheat to 350° F. Add enough apple cider to the pan to reach ¼ inch up the sides, about 2 ½ cups of cider. Bake the ham, uncovered, basting at least twice with the pan juices and adding the remaining apple cider as needed to maintain a ¼-inch depth, for 1 ¾ to 2 hours (about 15 minutes per pound) until an instant-read thermometer inserted into the center of the ham but away from the bone registers 120° F.

Transfer the ham to a carving board or warmed platter and cover loosely with aluminum foil. Let the ham rest for 20 minutes to allow the juices to distribute.

Meanwhile, pour the pan juices into a 4-cup heatproof measuring cup. Set aside for 5 minutes to allow the fat to rise to the top. Spoon off the fat and discard. Pour the pan juices into a small saucepan and bring to a simmer over medium-high heat. Whisk in the maple syrup and cayenne pepper. Taste the sauce. If the flavor is concentrated and tasty, whisk in half of the cornstarch mixture and cook to thicken the sauce. If the sauce still tastes thin, simmer for a few minutes to reduce the pan juices and concentrate the flavors. Taste again, and then whisk in half the cornstarch mixture to thicken the sauce. If needed, whisk in the remaining cornstarch mixture to thicken the sauce. Add the 1 tablespoon of whiskey to the sauce, if desired. Transfer the sauce to a warmed gravy boat. Use a sharp carving knife to cut the ham into thin slices and serve immediately. Accompany the ham with the pan sauce.

Serves 10 to 12