Makes 12 servings. Difficulty
3/4 cup apple juice 1/4 cup bourbon 1-1/2 cup brown sugar 1 cup pecans, toasted and finely chopped 3 Tablespoons molasses 2 Tablespoons dry mustard 1/2 teaspoon freshly ground black pepper 1 whole bone-in 15 lb. ham
Boil the apple juice and bourbon in a small saucepan until reduced to about 1/3 cup, about 5 minutes. Combine the sugar, pecans, molasses, dry mustard and freshly ground black pepper in a medium bowl. Add the apple-bourbon mixture and stir until it forms a paste. Set aside.
Preheat the oven to 325°F. Position the rack in the bottom third of the oven. Line a roasting pan with heavy-duty foil.
Trim off all but 1/4 inch fat from the ham. Place the ham, fat side up, in the prepared roasting pan. Roast the ham until a thermometer inserted into the thickest part registers 130°F, about 10 minutes per pound.
Remove the ham from the oven and increase the oven temperature to 425°F. Rub the sugar mixture over the top and sides of the ham. Return the ham to the oven and roast until the glaze is deep brown and bubbling, about 20 minutes. Let the ham stand for at least 20 minutes before serving.
We used Beeler’s Ham for this recipe. For more information on this product visit www.beelerspurepork.com.