Here we are, with only a few days remaining in March and Easter just around the corner. I don’t know about your part of the world, but officially speaking things in California haven’t improved much.
With the exception of festivals and museums and theaters, everything else is a seems to be a go with modifications and restrictions. That said, very few businesses are listening anymore. It’s all about trying to keep your head above water and doing your best to remain sane.
Last year when World Whiskey Day rolled around, it seemed perfect. The pandemic was just beginning to rear its ugly, confused head. Nothing make sense and no one was really sure how to react. Whiskey was a good excuse to celebrate.
This year we have a better handle on things. This year my family will be celebrating Easter together. Last year we didn’t want to take chances. I’m so glad, from a family perspective, things have returned to normal. We hang out, play games and just enjoy being around each other, moving from house to house.
Do you have plans for Easter? If you’re thinking of a ham, then tuck this recipe away. It’s a lovely change from the Brown-Sugar-Pineapple Glazed Ham.
Happy World Whiskey Day everyone!
Brown Sugar Whiskey Glazed Ham
6 to 8 lb smoked Ham, bone-in
1 cup packed Dark Brown Sugar
1 cup RC Cola
1 tablespoon Dry Mustard
1 tablespoon Cider Vinegar
1/2 teaspoon Black Pepper
1/4 cup Bourbon Whiskey
1 Lemon, sliced for garnish
Fresh Sage for garnish
Heat oven to 325 degrees.
Place ham on a rack in a shallow roasting pan. Insert an oven meat thermometer into center of ham. The thermometer should not touch bone.
Bake for 90 minutes to 2 hours or until thermometer registers 140 degrees.
While the ham bakes, create the glaze. In a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.
Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.