[quicklook-recipe prep_time=”20 min” cook_time=”2-3 hrs” serves=”16″ details=”” ]
This glorious ham is bound to be the hit of the holidays, both with you (it’s that simple) and your guests (it’s that delicious!).
[ingredients-list title=”Ingredients” serving_size=””]
- 1 fully cooked, bone-in, shank-portion smoked ham (8 1/2 pounds)
- About 40 whole cloves
- 1 cup firmly packed light brown sugar
- 1/4 cup bourbon or beef stock
- 1 1/2 teaspoons freshly ground black pepper
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 325°F. Remove skin (if any) from ham and trim fat. Score remaining fat and stud with cloves.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Place ham, cut-side-down, on a rack in a shallow roasting pan lined with several layers of aluminum foil. Insert a meat thermometer in center of ham, making sure it does not touch bone (or test later with an instant-read thermometer).[/step-item]
[step-item number=”3″ image_url=”” title=”” ] Bake ham, uncovered, until thermometer registers 130°F to 135°F, about 2 hours. Meanwhile, combine sugar, bourbon or stock and pepper in a small bowl.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Remove ham from oven and brush one-third of the sugar mixture over the ham. Increase oven temperature to 375°F and return ham to oven. Every 10 minutes, apply one-third of the glaze, until all glaze has been used. If ham browns too fast, tent lightly with foil.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Ham is done when the internal temperature reaches 140°F. Let stand at least 15 minutes before carving.