![Brown Sugar-Bourbon-Glazed Ham](https://cdn.statically.io/img/www.southernliving.com/thmb/tHuHySBUbAeC_U_hVwNf-ssbSSo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/southern-living-brown-sugar-glazed-ham-3x2-1716-60f4637d94e542d684da1b7c98e03e38.jpg)
Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster
Preparing a glazed ham is a smart use of a busy cook's time, especially at the holidays. A large ham (and even a half-ham is plenty big) is no more trouble than a small picnic ham, and yields enough delicious servings to feed a crowd or stock the fridge with versatile leftovers.
This recipe begins with selecting a fully cooked ham, which might sound like a peculiar first step for an entrée that spends another 2 1/2 hours in the oven, but that time is for adding the deep flavor and gloss of a wonderful Southern-style glaze.
Go for a bone-in ham that's capped with a thin layer of flavorful fat that keeps the meat moist. Scoring the ham in the traditional cross-hatch pattern and studding it with whole cloves gives this entrée its classic good look, worthy of the center of the table or buffet.
Ingredients
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1 (6- to 8-lb.) fully cooked, bone-in ham
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48 whole cloves
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1 (16-oz.) package light brown sugar
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1 cup spicy brown mustard
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1 cup cola soft drink
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3/4 cup bourbon
Directions
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Prepare ham:
Preheat oven to 350°F. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 3/4 inch apart in a diamond pattern.
Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster
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Add cloves to ham, and make glaze:
Insert cloves in centers of diamonds. Place ham in a lightly greased 13- x 9-inch pan. Stir together brown sugar and next 3 ingredients; spoon mixture over ham.
Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster
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Bake ham:
Bake at 350°F on lowest oven rack 2 hours and 30 minutes, basting slowly with pan juices every 15 to 20 minutes.
Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster
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Let ham cool:
Remove ham from oven, and let stand 20 minutes before slicing, basting occasionally with pan juices.
Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster