Honey-And-Rye-Glazed Ham
- 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too)
- 3/4 cup honey
- 1/4 cup mildflavored (light) molasses
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoons coarsely ground black pepper
- One 12-14-pound cured smoked bone-in ham (skin removed if needed)
- Preheat oven to 350u0b0F. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.
- Set one 12-14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups 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 135u0b0F, 1 1/2-2 hours.
- Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.
rye whiskey, honey, molasses, red pepper, ground black pepper
Taken from www.epicurious.com/recipes/food/views/honey-and-rye-glazed-ham-51205410 (may not work)