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Thanksgiving: Baked Ham with Honey-Brandy Glaze

Source of Recipe

From "Williams-Sonoma: Thanksgiving" by Chuck Williams


Recipe Introduction

"A baked ham can be a festive alternative to the traditional Thanksgiving turkey. Although the ham used in this recipe is already fully cooked, baking it for 10 minutes per pound not only improves the texture and flavor, making it tender and succulent, but also allows you to coat it with a shiny and flavorful glaze. Look for a cooked, smoked ham, sometimes labeled 'water added,' not a country ham or dry-aged ham such as Smithfield. You may need to order a whole ham in advance from the butcher."

List of Ingredients

â—¦ 1 fully-cooked bone-in 18-pound smoked ham
â—¦ About 36 whole cloves (optional)
â—¦ 3 cups water
â—¦ 1 cup brandy
â—¦ 1 cup unfiltered apple cider
â—¦ ¾ cup honey


Recipe

Position a rack in the lower third of the oven and preheat to 325° F. Slice away the rind (if any) and most of the fat from the upper surface of the ham, leaving a layer of fat about ¼ inch thick. With a sharp knife, shallowly score the upper surface of the ham into a diamond pattern. If desired, insert a clove into the center of each diamond.

Place the ham on a rack in a shallow roasting pan just large enough to hold it comfortably. Add the water to the pan and place it in the oven. Bake for 2 ¼ hours.

Meanwhile, in a measuring pitcher, stir together the brandy, cider, and honey. At the 2 ¼-hour mark, pour off the water from the roasting pan. Baste the ham with about one-third of the brandy mixture and bake for 12 minutes. Continue to bake, basting the ham with the brandy mixture at 12-minute intervals, first from the measuring pitcher and then from the roasting pan, until the ham is glazed and shiny, for another 35 minutes or so (for a total baking time of about 3 hours).

Let the ham rest on a cutting board for 15 minutes.
For easier carving, remove most of the cloves (if used), leaving a few for decoration. Serve hot or warm.

Makes 10 servings
(plus ample leftovers)