| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr 45 min |
| Yield: | 10 or more servings |
Ingredients
- 1 (10-pound) cooked bone-in ham, preferably shank end, at room temperature
- 1 1/2 cups water
- 1 cup fig preserves
- 1/2 cup Dijon mustard
- 1/2 cup cider vinegar
- 1/4 cup Kentucky bourbon
Instructions
- Preheat the oven to 325 degrees F.
- Trim the ham by removing the outer skin/rind, leaving a 1/4-inch of fat. Score the fat layer with a paring knife in a diamond pattern.
- Put the ham, cut side down, in a roasting pan or large baking dish. Add 1 1/2 cups of water and cover with foil. Bake for 45 minutes to 1 hour.
- Meanwhile make the glaze by whisking all of the remaining ingredients together in a saucepan over medium-low heat. Simmer, stirring often, to infuse flavors and to thin the preserves, about 3 to 5 minutes. Set aside 1/4 cup of the glaze.
- Remove the foil after the ham has cooked for 1 hour and brush it with the glaze, working it into the scores. Bake the ham, uncovered, another 40 minutes, basting again after 10 minutes. Remove the ham from the oven when an internal temperature of 140 degrees F is reached on an instant-read thermometer. Transfer the ham to carving board and it let rest for 10 to 15 minutes.
- Skim off as much of the fat as possible and then whisk in the reserved 1/4 cup of glaze. Bring the pan to a boil over medium heat, then reduce the heat and simmer until the desired consistency is reached. Strain into a warmed gravy dish for a smooth sauce, if desired. Thinly slice the ham and arrange it on a serving platter. Serve with the gravy on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 929 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 75 g |
| Cholesterol | 268 mg |
| Sodium | 4863 mg |
| Serving Size | 1 of 10 servings |
| Calories | 929 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 75 g |
| Cholesterol | 268 mg |
| Sodium | 4863 mg |
Reviews
Easy and Awesome!! Lots of compliments!
We actually “tweak” this recipe a little… We use peach preserves instead of fig and swap the mustard for a peach/Vidalia onion hot sauce… AMAZING!
Best ham recipe ever! Claire rocks!
My first time to cook a ham…I liked it better than Honey Baked and so much cheaper!!
This recipe is amazing! I am making it for the second time today and it came out just as beautiful as Claire’s. Sorry I had to leave out the bourbon but it still rocked! Thanks!!!
This is a very flexible and forgiving recipe. I did not have fig jam, but I had some “sticky onion jam” that a guest had brought from England. I also had some cranberry-mustard left from the holidays, and substituted Cointreau for the bourbon (using about 1/2 the amount. It came out wonderfully. The balance between sweet, savory and tart can be preserved in this recipe with lots of different substitution.
I made this ham for Thanksgiving last year and for Easter this year and it was a huge hit with both crowds! I was proclaimed goddess of the kitchen, but Claire, I made sure to give you props! Such an easy recipe.
This glaze was amazing!!! I’ve used the same old honey glaze for years, but this took ham to a whole new level. Will make again — everyone loved it! Thank you!
The glaze is awesome. I did have trouble finding the fig preserves though. I went to two large grocery chains & a health food store & was ready to give up when I decided to try SaveMart, they had it. I cleaned the pan like a kid licking the frosting bowl. I will make it again & try slathering it on ribs or chicken while instead of BBQ sauce. It is sweet, spicey & tangy all at the same time.
Claire, you did it again! I tried this recipe for Easter dinner and it was amazing! It was super easy and the gravy was awesome on mashed potatoes! Thank you so much!