Bourbon Brown Sugar Crusted Ham

1 bone-in smoked ham, preferably the butt or upper half, (7 to 9 pounds)
24 to 30 whole cloves
1 1/2 cups packed golden brown sugar
1 1/2 tablespoons dry mustard
5 tablespoons bourbon whiskey, plus an additional tablespoon for the sauce (optional)
3 1/2 cups apple cider
2 tablespoons pure maple syrup
Pinch cayenne pepper
1 tablespoon cornstarch mixed with 2 tablespoons water

Remove the ham from the refrigerator 2 hours before you plan to bake it so the meat can come to room temperature. Using a sharp boning knife, trim away any skin and all but 1/4 inch of the external fat from the ham. Set the ham fat side up, and make parallel cuts 1/2 inch deep and 1 1/2 inches apart all over the ham. Give the ham a quarter-turn and repeat to produce a cross-hatched diamond-like pattern. Stick a clove in the center of each of the diamonds.

In a food processor fitted with the metal blade, process half of the vegetables just until pureed and then transfer to a mixing bowl. Repeat to puree the second batch. Whisk in the butter, a chunk at a time, until incorporated. Gradually add the cream and whisk until the mixture is smooth. Add salt and pepper to taste. Serve immediately, or keep warm in the top of a double boiler, or cover and rewarm in a microwave oven. In a small bowl, mix the sugar, mustard, and bourbon into a paste and rub it all over the ham. Set the ham, fat side up, on a rack in a roasting pan just large enough to hold it without crowding. Set aside loosely covered with plastic wrap until ready to bake.

About 30 minutes prior to baking the ham, position a rack in the lower third of the oven. Preheat the oven to 350°F.

Add enough apple cider to the pan to reach a 1/4-inch depth, about 2 1/2 cups of cider. Bake the ham, uncovered, basting the ham at least twice, and adding the remaining apple cider to maintain a 1/4-inch depth, until an instant-read meat thermometer inserted into the center of the ham without touching bone reaches 120°F, 1 3/4 to 2 hours. (It should take about 15 minutes per pound for the ham to reach an internal temperature between 120° and 125°F.)

Transfer the ham to a carving board or warmed platter and tent with foil. Let the ham rest for 20 minutes to allow the juices to set.

Meanwhile, pour the pan juices into a 4-cup heatproof measuring cup. Set aside for 5 minutes to allow the fat to rise to the top. Spoon off the fat and discard. Pour the pan juices into a small saucepan and bring to a simmer over medium-high heat. Whisk in the maple syrup and pinch of cayenne pepper. Taste the sauce. If the flavor is concentrated and tasty, then whisk in half the cornstarch mixture to thicken the sauce. If the sauce tastes thin, then simmer the sauce for a few minutes to reduce the pan juices and concentrate the flavors. Taste again, and then whisk in half the cornstarch mixture to thicken the sauce. If needed, whisk in the remaining cornstarch mixture to thicken the sauce. Add a tablespoon of bourbon to the sauce, if desired. Transfer the sauce to a warmed gravy boat.

Use a sharp carving knife to cut the ham into thin slices and serve immediately. Accompany the ham with the pan sauce.

Serves 10 to 12

Download recipe in PDF format for printing

Diane Morgan's Featured cookbook
Recipes and Crafts to Create Your Own Holiday Tradition