Local Ingredients Turn This Southern-Style Ham Into A New England Treat

by Leah Mawson
Thursday, Apr 20, 2017



Beautifully caramelized southern-style baked ham is easy to make and perfect for a special occasion. (Photo: Leah Mawson)

Growing up in the South, glazed ham is not only a must for special occasions, the act of glazing the ham is a rite of passage. Traditionally, my maw maw (translation: grandmother) would glaze her ham with brown sugar and coca-cola. Yes, you read that correctly; good ole' soda was her best-kept secret ingredient, and it was delicious. It's true what they say about southerners — we have a taste for sweet food, and we love pork. Staying true to my roots, I've adapted the ham I grew up eating to showcase the flavors of New England. Instead of coca-cola, maple syrup and bourbon deepen and sweeten the smokiness of the ham.

Easter is right around the corner. This is a mouthwatering recipe that is sure to delight, but it's not only for special occasions — it's for any night of the week. The petite ham, ranging in size from 2-5 pounds, is ideal for a weeknight family dinner, and the best part about ham is that it's already fully cooked. It doesn't get much easier than already cooked. You're looking at 20-30 minutes per pound to heat. All you have to do is make the glaze. This boozy, slightly sweet ham is amazingly easy and delicious. Maw maw would be proud.

Ingredients

  • 1 boneless, smoked, uncured petite ham (1.5-3 lbs)
  • 1 cup water
  • 1 orange (cut into large slices)
  • 1/4 cup light brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons bourbon
  • 1 tablespoon dijon mustard
  1. Remove the ham from the refrigerator and allow to rest at room temperature for 30 minutes.
  2. Meanwhile, set the oven at 325 degrees.
  3. Using a sharp paring knife, gently score through the fat in a diagonal crosshatch pattern. Do not cut through to the meat.
  4. Put the ham, flat side down, on a rack in a roasting pan. Pour 1 cup water into the bottom of the pan. Add the orange slices. Loosely cover the pan with tin foil and bake for 20 minutes per pound.
  5. In a heavy bottom saucepan, combine the brown sugar, maple syrup, Bourbon, and mustard. Simmer on low heat until slightly thickened, about 5 minutes.
  6. Increase the oven temperature to 425 degrees. Discard the foil. Pour half of the glaze over the ham and brush to coat. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, or until the ham reaches an internal temperature of 110 degrees.
  7. Let the ham rest for 15 minutes before slicing.

 

About the Author

Craving Boston's Leah is a southern transplant and new mother dedicated to growing, cooking and eating great food. She has spent the last decade building a career centered on her love of food and hospitality, working at some of the top restaurants in Boston including The Butcher Shop and Eastern Standard. For Leah, the act of eating is more than a passion, it shapes her way of life.

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