Ham with Bourbon, Molasses, and Pecan Glaze

Ham with Bourbon, Molasses, and Pecan Glaze
Photo by Brian Leatart


  • ½ cup apple juice (preferably fresh unfiltered)
  • ¼ cup bourbon
  • Tangerine Chutney
  • 1 ¾ cups dark brown sugar
  • 3 tablespoons dry mustard
  • 1 whole bone-in 16- to 18-pound ham
  • ¼ cup mild-flavored (light) molasses
  • + 2 more ingredients
    • 1 cup pecans
    • Buttermilk Spoon BreadB

Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.) Position rack in bottom ...

View full recipe at Epicurious


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