Attributed to: Richard Wall
Category: Grilling
Description: Adaptation of Maple Bourbon Ham when you live in NYC and can’t have a smoker…
Prep time: 30 minutes
Total time: 30 minutes + 15 minutes per pound
Servings: 12
Difficulty rating: 3
Ingredients:
10-12 pound fully cooked ham (biggest that you can fit in your NYC oven)
Paste
2 Tablespoons maple syrup
2 Tablespoons Dijon mustard
1 Tablespoon black pepper
1 Tablespoon bourbon
1 Tablespoon vegetable oil
1 Tablespoon onion powder
1 Tablespoon paprika or chipotle powder
1 Tablespoon salt
Glaze
1/2 Cup maple syrup
1/2 Cup bourbon
1/2 Cup cider vinegar
3 Tablespoons vegetable oil
3 Tablespoons Dijon mustard
Special tools/utensils needed:
Roasting Dish
Turkey Bag for Brining
Basting Mop
Directions:
Mix paste together.
Place cooked, spiral cut ham in a trash bag or similar
Score fatty top of ham, cutting against the grain
Cover with paste liberally
Let ham sit in sealed plastic bag in the fridge for at least 2-3 hours (preferably longer)
Prepare glaze in a separate bowl.
Preheat oven to 300 F
Place ham in a shallow baking dish and bake @ 300 F for 10-15 mins per pound.
Every 45-60 minutes, apply glaze to ham.
Let rest for 10 minutes before serving.