Holiday Ham
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 112-pound bone-in smoked ham
- 30cloves
- ½cup beer
- 15cloves garlic, smashed and peeled
- 15pearl onions, peeled
- 9miniature pears
- 9miniature apples
- 1bunch fresh sage
- 1bunch fresh thyme
- Fruity extra-virgin olive oil
- Freshly ground black pepper
- ½cup packed dark brown sugar
- 3tablespoons bourbon
- Salt
Nutritional analysis per serving (14 servings)
806 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 16 grams dietary fiber; 33 grams sugars; 73 grams protein; 3509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Pierce the bottom of the ham with the cloves. Place the ham in a deep pan with the beer, garlic, onions, pears, apples, sage, thyme and 1½ cups water. Drizzle the meat and fruit generously with olive oil, cover with foil and roast for 2¾ hours, brushing the ham with cooking juices every hour.
- Step 2
Remove the ham from the oven and raise the oven temperature to 425. Score the ham's fat with a knife, season with black pepper and spread the brown sugar over the top. Pour 1 tablespoon of bourbon over the fruit and the remaining 2 tablespoons over the ham. Brown in the oven, uncovered, until caramelized, about 15 minutes. To thicken sauce, strain the cooking juices into a small saucepan. Simmer until it coats the back of a spoon. Season with salt and pepper.
Private Notes
Comments
I tried out this recipe for Christmas Eve dinner. I did not have the specific ingredients listed, but used what I had: two bosc pears (cored and cut up), three very flavorful apples, (peeled, cored, coarsely chopped) instead of the miniature fruit listed, and a huge shallot, chopped, instead of the pearl onions. I also was running out of garlic, so had only five cloves to put in the pan. It was FABULOUS! Tender, juicy, and all the subtle flavors came through. Thank you for the recipe!
This is a silly question but what is considered the bottom of the ham? I’m assuming it’s not the cut side down so whichever side I decide is on the bottom. I’m looking forward to making this recipe!
Would you use a turkey roasting pan with the rack? Or more of a dutch oven situation? Thanks!
I would vote for the dutch oven, as the ham benefits from stewing in the juices of the added fruits, vegetables, and spices.
I tried out this recipe for Christmas Eve dinner. I did not have the specific ingredients listed, but used what I had: two bosc pears (cored and cut up), three very flavorful apples, (peeled, cored, coarsely chopped) instead of the miniature fruit listed, and a huge shallot, chopped, instead of the pearl onions. I also was running out of garlic, so had only five cloves to put in the pan. It was FABULOUS! Tender, juicy, and all the subtle flavors came through. Thank you for the recipe!