Smoked Ham 16 servings
1 (12 - 14 lb) smoked, precooked ham with bone
1/2 C bourbon
2 C chopped green onions,including the tops
1 lg carrot, chopped
1/2 C minced fresh parsley
4 cloves garlic, sliced
2 bay leaves
1 TB minced fresh oregano
1 TB minced fresh thyme
1 TB minced fresh sage
BOURBON MUSTARD GLAZE:
3/4 C country style Dijon mustard
1 1/2 C packed dark brown sugar
1/2 C bourbon
1 TB freshly ground black pepper
1/2 ts salt
HERBED BREAD CRUMBS:
7 - 8 C fresh bread crumbs made from French
bread
1 1/2 C minced fresh parsley
1/2 C butter, melted
1/2 C minced fresh sage
1/2 C minced oregano
1 TB minced fresh thyme
1 ts minced garlic
3-4 TB Bourbon Mustard
Glaze:
In a large bowl combine all ingredients. Toss until
well
mixed.
In a large roasting pan, combine the ham, bourbon,
green
onions, carrot, parsley, garlic, bay leaves, oregano,
thyme and sage. Add cold water to cover and heat
to
boiling. Reduce the heat and simmer for 1 1/2 hours.
Drain
the ham. Trim the skin and excess fat. Place the
ham in a
shallow roasting pan and baste with the *Bourbon
Mustard
Glaze. Bake at 3500 for 45 minutes, basting every
10
minutes with the glaze. Remove the ham from the
oven and
carefully patting the Herbed Bread Crumbs over
the ham,
cover completely. Return the ham to the oven and
bake
until bread crumbs are golden brown, about 15 -
20
minutes.
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