Wow - the first Wednesday of another month.
Long time readers know that this means that the gang from the Cooking Light Virtual Supper Club are gathering for a meal. I selected the theme of the month - Easter - with the hope that I'd discover some great menu items to make for Easter Dinner in a few weeks.
My 'course' was the main - which meant that I'd try a ham. There is no main course for Easter in our world BUT ham!
This recipe called for a 10 pound ham - that just wasn't happening! I made a smaller ham but followed the rest of the recipe as printed.
I must say that the Cranberry and Bourbon Glaze is one of the best glazes I have ever had on a ham! Absolutely delicious!! It was very easy to put together and it makes an attractive sauce to serve on the side with the ham. If you serve a ham for your Easter dinner, this would be a good choice.
Ham with Cranberry and Bourbon Glaze
1 (10-pound) 33%-less-sodium smoked, fully cooked bone-in ham
3/4 cup packed brown sugar
3/4 cup canned whole-berry cranberry sauce
1/4 cup bourbon
1 tablespoon prepared horseradish
1 bay leaf
Preheat oven to 325°.
Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place the ham, bone end up, on a roasting pan coated with cooking spray. Bake at 325° for 1 1/2 hours.
Combine the sugar and remaining ingredients in a small saucepan. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; discard bay leaf.
Increase the oven temperature to 400° (do not remove the ham from the oven). Brush the cranberry mixture over the ham. Bake at 400° for 15 minutes. Place ham on a platter, and cover with foil. Let stand for 15 minutes. Do not discard drippings.
Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour the drippings into the bag, and let stand for 10 minutes (the fat will rise to the top). Seal the bag, and carefully snip off 1 bottom corner of the bag. Drain the drippings into a bowl, stopping before the fat layer reaches the opening; discard the fat. Serve the sauce with the ham.