When I bake cookies or breads that call for any kind of dried fruit, cranberries or raisins, I always soak them in bourbon first. My favorite is Maker’s Mark, it’s worth the extra $$. The fruit does not taste alcoholly, just extra yummy.
Celebration Ham Recipe January 21, 2010
Mmmmmmm Ham. I don’t make one to often, but when I do, this is how I make it. The glaze is so yummy that I always save it to pour over leftovers.
I start by taking the ham out of the fridge and letting it sit on the counter for a couple of hours. I’ve always done this with meats, but they say that it’s not safe, so do with that information what you will. Then, bake the ham according to the package directions. The basics are cooking it in a 325 degree oven for about 20 min. per pound. The internal temperature should read 160 degrees when it is safe to eat. About half an hour before the ham is done, it’s time to glaze and decorate.
Since I grew up eating fresh pineapples, it’s the only kind I use, but I’m sure canned is fine too.
Bourbon Pineapple Glaze
1/2 cup brown sugar
1 tablespoon mustard powder
1 tablespoon bourbon (preferably Maker’s Mark-I’m usually frugal-but it’s really worth the money)
pineapple juice-about 1 tablespoon, enough to make the glaze the consistency of a thick pancake batter
bring all of the above to boil and simmer for a minute or two
score the ham in a diamond pattern
insert a cloves in each tip of the diamonds (I ran out of cloves on time when I made this and just put some Chinese Five Spice in the glaze. That was yummy too.)
pierce a piece of pineapple and maraschino cherry with a toothpick and decorate as shown
Bake for the last thirty minutes, basting every five to ten minutes
Let rest for a few minutes after pulling it out of the oven. Carve and enjoy!