Honey-and-Rye-Glazed Ham

Ingredients for Honey-and-Rye-Glazed Ham

• 350ml rye whiskey (bourbon or other whiskey will do, too)

• 180ml honey

• 60ml mildflavored (light) molasses

• 1 teaspoon crushed red pepper flakes

• 1/2 teaspoons coarsely ground black pepper

• One 12–6.4kg cured smoked bone-in ham (skin removed if needed)

Preheat oven to 177°C. Whisk 350ml rye whiskey (bourbon or other whiskey will do, too), 180ml honey, 60ml mild-flavoured (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.

Set one 12–6.4kg cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 475ml 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 57°C, 1 1/2–2 hours.

Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.