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This recipe was featured in From the Belly of the Beast.
12- to 14-pound bone-in, smoked ham
1 cup light brown sugar, packed
1 cup bourbon
1 tablespoon freshly ground pepper
1/3 cup Dijon-style mustard
Preheat oven to 350 degrees. Skin ham; trim fat to 1/4-inch thick, and score. In bowl, mix sugar and bourbon; brush one-third of mixture over ham. Bake 1 1/2 hours, basting twice with remaining sugar mixture. Add 1/4 cup of water to pan after 1 hour so drippings will not burn. In separate bowl, mix pepper with mustard mixture. Brush ham with drippings and mustard. Bake one hour; add water to pan as necessary to keep drippings from burning. Let ham stand 15 minutes. Baste with drippings; slice.
Servings: 40 (approx.). Serving size: 4 ounces. Per serving: 316 calories, 38.1 g protein, 12.6 g fat, 6.2 g carbohydrates, 0.1 g dietary fiber, 1,336 mg sodium, 112 mg cholesterol
Harold Housley, Navarro County Electric Cooperative