Sivan Lewin
The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
Recipe information
Yield
16 to 20 Servings
Ingredients
1½
cups rye whiskey or bourbon or other whiskey
¾
cup honey
¼
cup mild-flavored (light) molasses
1
teaspoon crushed red pepper flakes
½
teaspoon coarsely ground black pepper
1
12–14-lb. cured smoked bone-in ham, skin removed if needed
Preparation
Step 1
Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.
Step 2
Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. 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 135°, 1½–2 hours.
Step 3
Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.
Nutrition Per Serving
Calories (kcal) 910 Fat (g) 62 Saturated Fat (g) 21 Cholesterol (mg) 240 Carbohydrates (g) 15 Dietary Fiber (g) 0 Total Sugars (g) 13 Protein (g) 57 Sodium (mg) 240
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