Cognac Glazed Ham
Serving Size / Yield
- 7-8 lbs. fully cooked ham
- whole cloves
- 1 C. brown sugar
- 1 C. orange juice
- 3 Tbs. honey
- 5 Tbs. bourbon or cognac
- 1 Tbs. grated orange rind
- 1 orange, thinly sliced
- 4 candied cherries, cut in half
- curly endive leaves (optional)
Preheat oven to 325 degrees. Remove skin and excess fat from ham. Score the surface in a criss-cross pattern and insert a clove into each cut section. Place ham in roasting pan and insert thermometer at the thickest part. Roast about 15 minutes per pound or until thermometer registers 130-140 degrees. Drain fat.
For glaze: In medium saucepan, combine brown sugar, orange juice, honey, cognac and orange rind. Simmer 5 minutes, stirring occasionally. Brush glaze evenly over ham 30 minutes before end of cooking. Garnish with orange slices and candied cherries, securing them with toothpicks. Baste frequently with glaze until ham is crisp and well glazed. Serve on platter lined with curly endive leaves.
This recipe is from "What's Cooking in Niles."