This recipe is pretty easy and has become an Easter favorite for our family. I’ll be making it again this year as usual, although since we’ll be helping our church staff 5 services across the weekend, I might scale the celebration back some. I’m thinking ham, dill potato salad, green beans, biscuits, and deviled eggs should do it.
- 1/2 fully cooked smoked bone-in ham, not spiral cut (about 10 pounds)
- 1-1/2 cups packed brown sugar
- 3/4 cup dijon mustard
- 6 tablespoons bourbon
- Trim all but 1/4 inch of fat from the ham, and score remaining fat in a criss-cross pattern, just deep enough to reach the meat without cutting it. Place ham, fat side up, on a rack in a roasting pan. Add 2 cups of water to the bottom of the pan. Tightly cover ham with foil and bake as directed on the package.
- Mix brown sugar, mustard, and bourbon well, and set aside.
- When the internal temperature of the ham reaches 100 degrees, begin basting every 20 minutes with the glaze. Continue baking until internal temperature of the ham reaches 160 degrees. Remove the ham from the oven and let stand 30 minutes before carving. The glaze in the bottom of the roasting pan can be used as a dipping sauce or thickened into a gravy for serving.