Molasses and bourbon-glazed fresh ham is an ideal main course for cool weather weekends.
1 bone-in 16 to 18 pound ham
1/2 cup apple cider
1/4 cup bourbon whiskey
1 cup pecans, toasted and finely ground, optional
1 3/4 cups (packed) dark brown sugar
3 tablespoons dry mustard
1/4 cup light molasses
1. In a small saucepan, bring the apple cider and bourbon to a boil. Cook until reduced to about 1/3 cup.
2. In a bowl, add the pecans, sugar, mustard and molasses. Add the reduced apple-bourbon mixture and form a paste.
3. Preheat the oven to 325 degrees F.
4. Line a large roasting pan with aluminum foil with enough overhang on each side.
5. Trim off the skin of the ham and all of about 1/4-inch of fat.
6. Place the ham, fat side up, in the roasting pan.
7. Roast until an instant read thermometer inserted into the thickest part of the meat registers 130 degrees F.
8. Remove the ham from the oven and increase the oven temperature to 425 degrees F.
9. Meanwhile, score a diamond pattern in the fat of the ham. Brush the glaze over the top and sides. Place the ham back into the oven and roast for another 25 minutes. Let the glaze get deep brown in color for full flavor. Let the ham rest for about 25 to 30 minutes.
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