Baked Bourbon - Glazed Ham
A wonderful holiday ham, or anytime of the year. Enjoy!
Source: Cooks.com
Prep Time: 30 minutes
Cook Time: 1 1/2 - 2 Hours
Servings :12 - 14
INGREDIENTS:
-
1 (12-14 lb.) smoked ham, processed, precooked variety
-
3/4 c. bourbon whiskey
-
2 c. dark brown sugar
-
1 tablespoon dry mustard
-
1/2 teaspoon of ground cloves
-
Pineapple rings
- Maraschino cherries
DIRECTIONS:
1.Preheat oven to 325 degrees. Place the ham fat side up on a rack set in shallow roasting pan large enough to hold the ham comfortably. Bake in the middle of the oven, without basting, for two hours, or until the meat can be easily pierced with a fork. For greater cooking certanity, insert a meat thermometer in the fleshiest part of the ham before baking it. It should register between 130 and 140 degrees when the ham is done.
2. When the ham is cool enough to handle comfortably, cut away the rind with a large, sharp knife. Then score the ham by cutting deeply through the fat until you reach the meat, making the incisions 1/2 inch apart lengthwise and crosswise. Return the ham to the rack in the pan and raise the oven heat to 450 degrees. With a pastry brush, paint the ham on all sides with 1/2 cup of the whiskey. Then combine the sugar, mustard and cloves with 1/4 cup of whiskey and pat the mixture firmly into the scored fat. Arrange the pineapple slices decorately on top of the ham, securing with toothpicks if necessary, placing the maraschino cherries in the center of each ring. Baste lightly with the drippings on the bottom of the pan and bake the ham undisturbed in the hot oven 15 to 20 minutes, or until the sugar has melted and formed a brilliant glaze.
Egg Nog Pie
Source: Ann Pontow - PV Employee
Prep Time: 10 minutes
Servings: 8
INGREDIENTS:
- 1 9" Pie Shell - cooked
- 1 lg box French Vanilla Pudding - (Not Instant)
- 3 cups Egg Nog
- Dash Nutmeg
- 1 pint of Whipping Cream - Whipped
- 2 Tbls or less -Chopped pecan
DIRECTIONS:
Mix pudding with egg nog in a sauce pan and cook according to package directions.
Pour pudding into pie shell. Cool. Then top with whipped cream and chopped pecans. |
