December, 2016 RECIPE OF THE MONTH

Yields 1-2 C

Serves 8-10
as an entrée


(1) 8-12 pound, half or spiral-cut smoked ham, at room temperature

• Bourbon Glaze •

2 T Fennel Seeds
2 T Coriander Seeds
6 ea Star Anise
4 ea Cinnamon Sticks
1 ea Dried Chile
4 T Soy Sauce
2 C Brown Sugar
8 ea Bay Leaves
4 C Bourbon
4 ea Garlic Cloves
1 knob Ginger


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Bourbon Glazed Ham

If you're looking for a showstopping entree for the holidays, this recipe is your ticket! Of course you can buy your ham cooked but we love to get a premium fresh ham like this one from Fleisher's Craft Butchery in Westport, home to some of the greatest quality meats in the region. The sweet, sticky glaze over the ham features subtle spiced notes and maximal flavor. Glaze can be refrigerated for up to 2 days. Rewarm before using.

Recipe photos by Bruce Plotkin Photography.



Making the Ham

  • Preheat the oven to 325°
  • Place the ham in a large roasting pan with 1 cup of water.
  • Cover the ham with foil and bake for 2 hours and 45 minutes.
  • Baste with juices occasionally.
  • Roast ham until internal temperate reaches 120°

Toasting the Spices

  • While ham is in the oven, combine fennel seeds, coriander seeds, star anise, cinnamon sticks, and dried chile in a medium saute pan over low heat.
  • Toss gently until spices are aromatic, about 2-3 minutes.
  • Reserve.

Making the Glaze

  • Combine soy sauce, brown sugar, bay leaves, bourbon, garlic, ginger and toasted spices in a medium saucepan.
  • Simmer mixture over medium low heat for 30-45 minutes or until mixture is reduced by half and coats the back of a spoon.
  • Remove from heat and allow to cool at room temperature.
  • Reserve.

Glazing the Ham

  • Remove the foil from the ham and brush with glaze.
  • Roast ham for another 30 minutes, glazing ham every 10 minutes until top is lightly caramelized.
  • Transfer ham to your favorite serving piece and allow it to rest for at least 15 minutes under foil.
  • Skim fat from pan juices and serve ham with the skimmed pan juices.