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Ham with Bourbon and Currant Glaze
Chef: Jackie Lee
Food Mood: Meats
Cuisine: New American/Regional

Servings: 1/2 pound per person for boneless

Ingredients
Ham
5-8 pound Ham* see notes

Ham Glaze
2/3 cup honey
2/3 cup brown sugar (packed)
1 cup apricot preserves
1/3 cup currants
1 cup apple juice
2 Tbsp dijon mustard
2 Tbsp coarse mustard
2 Tbsp dry mustard
1 tsp ground allspice

Method
The Ham
Preheat to 325 F. Line bottom of roasting pan with foil.

Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in roasting pan sprayed with Pam.

Roast ham at 325 degrees until thermometer inserted into thickest part registers 130 F to 135 F.

Remove ham from oven.

Raise oven temperature to 425 F. Using a knife, cut fat into a diamond pattern.

Glaze ham, covering entirely and evenly. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes.

Remove ham and let ham stand for 30 minutes.

Glaze:
Put all the ingredients into a sauce pan and bring to a boil.

Reduce heat and simmer for about 10 minutes or until a thick 'syrupy' consistency.

Let cool for about 10 minutes.

If you prefer to have some reserved to use as a sauce, double the recipe.

Prep time: 2-3 hours, depending on size of ham.

Notes
Ham is usually labeled either "partially cooked" or "fully cooked." You should follow the packer's instructions on the label. Partially cooked hams, which are also labeled "cook before eating," need to bake until the internal temperature is 155 to 160 degrees. Fully cooked hams, also called "ready to eat," can be eaten as is but will taste even better if baked with glaze. The spiral cut hams are cured, fully cooked hams that are pre-sliced to hold together and are easy to serve. For boneless hams, bake at 325 degrees; for 6- to 8-pound hams, about 20 minutes per pound. For a bone-in ham, cook at 325 degrees; for up to 14 to 16 pounds, about 12 minutes per pound. For canned ham, bake at 325 degrees; cook a 3-pound ham about 21 minutes per pound.