Ingredients

The following ingredients have 8 Servings
  • 1 (5- to 8-pound) half ham, butt portion, sliced or not
  • 1/2 cup whole-grain mustard
  • 3 tablespoons honey
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup brown sugar
  • 1/4 cup bourbon
  • 1 1/2 cups ham drippings and/or ham stock
  • 1/4 cup brown sugar
  • 1/2 teaspoon dry mustard
  • 1 pinch finely grated nutmeg
  • 1 pinch ground cloves

Instruction

  • <strong>Cook the Ham:</strong> Heat the oven to 300°F. Score the ham in a diamond pattern to ¼ inch deep (if not sliced). Place the ham on a rack in a large roasting pan.
  • In a small bowl, mix the mustard, honey, nutmeg, and cloves.
  • Using your hands, smear the mustard mixture all over the surface of the ham. Using your hands again, pack the brown sugar all over the exterior of the ham, pressing to adhere.
  • Using a spray bottle, lightly mist the brown sugar with the bourbon just to barely moisten (you may not use it all).
  • Bake the ham, uncovered and basting occasionally, for 20 minutes per pound.
  • <strong>Make the Glaze:</strong> Strain the ham drippings, skim as much fat as you wish, and add enough ham stock to make 1½ cups. Transfer to a small saucepan and bring to a boil. Add the brown sugar, mustard, nutmeg, and cloves and cook, stirring occasionally, until thickened. (You can also add a little pineapple juice to this, if you wish.) Serve the glaze at the table over the ham.