Baked in a delectable coating of Lemon Confit and garnished with charred fruit, our Cane Syrup-Glazed Ham is sure to shine on holiday menus.
Cane Syrup-Glazed Ham
Makes 6 to 8 servings
- 1 (11-pound) whole bone-in smoked ham, fully cooked and unsliced
- 1 cup cane syrup
- ¼ cup Dijon mustard
- ½ cup ginger liqueur or bourbon
- Lemon Confit (recipe follows)
- Garnish: charred lemons, fresh thyme leaves, fresh bay leaves
- 3 medium lemons (about ¾ pound)
- ½ cup granulated sugar
- ¼ cup cane syrup
- 2 tablespoons fresh thyme leaves
- 1 bay leaf
- ½ teaspoon kosher salt
- Preheat oven to 350°. Line a 13×9-inch baking pan with heavy-duty aluminum foil.
- Using a sharp knife, cut a diamond pattern across whole ham. Place ham flat side down in prepared pan.
- In a small bowl, whisk together cane syrup, mustard, and ginger liqueur or bourbon until mixture is smooth with no lumps. Brush ham with cane syrup mixture. Spread Lemon Confit over ham. Pour any remaining cane syrup mixture in bottom of pan.
- Bake on bottom rack of oven until a meat thermometer registers 130°, 2 hours and 30 minutes to 3 hours, loosely covering with foil to prevent over-browning after first 30 minutes. Baste ham every 30 minutes with pan juices. Let stand for 20 minutes before slicing. Garnish with lemon, thyme, and bay leaves, if desired.
- Peel lemons and slice rind into thin strips. Chop lemon pulp, discarding seeds.
- In a small saucepan, combine lemon pulp, lemon rind, sugar, syrup, thyme, bay leaf, and salt. Bring to a boil over medium-high heat; reduce heat and simmer until mixture thickens, 10 minutes. Let cool to touch or refrigerate until ready to use. (Mixture will thicken more when chilled.) Remove and discard bay leaf before using.
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