New Orleans Bourbon Street Glazed Ham

Today is All Saints Day. For Catholics, it is a Holy Day of Obligation, and we are required to attend Mass. Truth be told, not all Catholics, including yours truly, manage to meet that Obligation. What I do like about All Saints Day is that it celebrates all those who have reached the ultimate destination – Heaven. The Church honors everyone in Heaven, known and unknown. I love the fact that the Church admits there might be things in the Heavens and on Earth and of God that they don’t know.

When I think All Saints, a song plays in my head – you know the one – When the Saints Come Marching In. Naturally, just humming that tune makes me think of New Orleans. What better way to celebrate All Saints than with a Bourbon Street Ham? You sure don’t have to be Catholic or Christian to appreciate a delicious ham supper. Okay, so maybe we should wait a day and eat fish instead. Whatever floats your boat, right?

Happy eating everyone!

New Orleans Bourbon Street Glazed Ham
1 cup Bourbon
1 1/2 cups Brown Sugar, divided
2 Cinnamon Sticks
7 lb. Spiral Sliced Bone-In Baked Ham
1/4 cup Yellow Mustard
Parsley to garnish platter if desired

Heat oven to 325 degrees.

In a medium saucepan, bring Bourbon, cinnamon sticks, and 1 cup brown sugar to a simmer. Allow simmering for 15-20 minutes until sauce becomes slightly thickened. Set aside and allow to cool slightly. Remove cinnamon sticks from the glaze and set aside.

Place the baked ham inside desired roasting pan so that the slices can get a good coating of glaze. Pour the glaze over the ham and between the slices. Use a pastry brush to coat the ham with the yellow mustard, skin side. Sprinkle with remaining 1/2 cup brown sugar. Place the cinnamon sticks in the roasting pan near the ham. Cover the roasting pan completely with aluminum foil to seal. Bake for 2 hours or until internal temperature reaches 145 Degrees.

Allow the ham to sit for 10-15 minutes. Use a turkey baster or large mixing spoon and baste the ham with the glaze. Place the ham on a large serving platter. Garnish with parsley for a splash of color. Carve as desired, with additional glaze added table side.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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