Wednesday, January 19, 2011

Dinner with the Fam, part 1

We had a nice potluck dinner last weekend that was part 2 of our holiday celebration. I decided to prepare a meat and a desert. I will cover the meat in this section. I was cooking for 12 people, (2 kids). Luckily, family members brought a lot of sides, so I wasn't on the hook for such a big dinner. (Though I did make some green beans, with some olive oil and sea salt.)

So.... this dish ROCKED! I highly recommend it. People went back for seconds, thirds, fourths and everyone requested to take some home. The recipe was printed in Bon Appetit, but can be found on too. By the way, I had plenty of the glaze left on the side (probably because I didn't use the large size they suggested) which people were able to pour on their ham and man, it was delicious.

Ham with Bourbon, Molasses, and Pecan Glaze

1/2 cup apple juice (preferably fresh unfiltered- by the way, this stuff is really tasty!)
1/4 cup bourbon
1 3/4 cups (packed) dark brown sugar
1 cup pecans, toasted, cooled, finely ground
1/4 cup mild-flavored (light) molasses
3 tablespoons dry mustard

1 whole bone-in 16- to 18-pound ham (UM... I did not buy this large of a ham. 10.43 pounds was plenty and MUCH cheaper.


Boil apple juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
Position rack in bottom third of oven and preheat to 325°F. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130°F to 135°F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
Remove ham from oven; increase oven temperature to 425°F. Lightly score fat on ham in diamond pattern. (I didn't do that part!) Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes.

Meat tip from epicurious:
: Choose a bone-in ham or a boneless ham that has the natural shape of a leg. Don't use a pre-formed ham (known as deli ham), which is best sliced cold for sandwiches.

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