Ham with Bourbon, Molasses, and Pecan Glaze

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This impressive ham with bourbon, molasses, and pecan glaze is a show-stopping centrepiece for any celebratory feast or festive gathering. The rich, savoury-sweet coating uses dark brown sugar and toasted pecans to create a deeply flavoured, crunchy crust that complements the saltiness of the meat perfectly. By reducing the apple juice and bourbon into a concentrated syrup, you ensure every slice is infused with warmth and a subtle, smoky complexity that is truly irresistible.

As a high-protein main course, this roast is ideal for feeding a large crowd and yields excellent leftovers for sandwiches or salads the following day. Serving the ham with a tangy tangerine chutney provides a bright acidity that cuts through the richness of the nut-based glaze. For a traditional touch, pair it with homemade buttermilk spoon bread to soak up the delicious juices, making a balanced and comforting meal that guests will remember.

Ingredients for Ham with Bourbon, Molasses, and Pecan Glaze

120ml apple juice (preferably fresh unfiltered)
50g de bourbon
350g (packed) dark brown sugar
200g pecans, toasted, cooled, finely ground
60ml de melaza de sabor suave (clara)
45ml dry mustard
1 whole bone-in 16- to 8.2kg ham
Tangerine Chutney
Buttermilk Spoon Bread

How to make Ham with Bourbon, Molasses, and Pecan Glaze

Boil juice and bourbon in small saucepan until reduced to scant 70g , about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)

Position rack in bottom third of oven and preheat to 163°C. Line large roasting pan with heavy-duty foil, leaving overhang on all sides. Trim off skin and all but 1/4 inch fat from ham. Place ham, fat side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 54°C to 57°C, about 10 minutes per pound or 2 hours 40 minutes for 7.3kg ham.

Remove ham from oven; increase oven temperature to 218°C. Lightly score fat on ham in diamond pattern. Rub glaze thickly over top and sides of ham. Return ham to oven and roast until glaze is deep brown and bubbling, about 25 minutes. Let ham stand at least 20 minutes and up to 45 minutes. Serve with chutney and spoon bread.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.