Whiskey-Sour Cherry Glazed Ham

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For our Easter feast, I prepared a Whiskey-Sour Cherry Glazed Ham loosely based on an Emeril recipe I saw once.  His called for cola and cloves in addition to the whiskey as well as a bunch of other spices.  I’m not a big fan of a clove studded ham so I knew that I was going to leave that out.  Heck – who are we kidding?  I knew I was going to use his recipe merely as inspiration to a recipe in my head for ham!  For example, I wanted to include cherries and a grainy mustard although a Dijon or brown would work great. 

In true semi-homemade form, I purchased a 7 pound, spiral sliced, fully cooked ham so that I could just tuck it into the oven with my whiskey-sour cherry rub packed on it.  The ham turned out great, by the way.  We’ll be using the ham bone with meat in a pot of beans later this week served with a mess of greens and cornbread.  Yum!!

Tasha made the potato salad yesterday and the green bean casserole today to round out our meal.  She also baked a chocolate sheet cake with a cream cheese frosting and a yellow sheet cake with a milk chocolate frosting.  Yeah, today we were certainly eating high on the hog for Easter Sunday!

Some day I’ll have to post our favorite green bean casserole recipe.  We’ve been making this since the mid to late 1980s.  It’s definitely a family favorite!

Whiskey-Sour Cherry Glazed Ham

• 1 7 pound fully cooked ham with bone
• 1/2 C Jack Daniel’s black label
• 1/2 C sour cherry preserves
• 1 C brown sugar
• 3 Tbsp whole grain or coarse mustard
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 1/4 tsp cayenne
• 1 Tbsp McCormick’s Worcestershire Black Pepper

Preheat oven to 325 and get your racks to the lowest possible positions. 

Put the ham in a large Dutch oven that you have a lid for or will cover with foil.  I put the ham in cut side down so that the face would be sitting in the juices and the thick glaze/rub would flow down and heavily coat the outside of the ham.

In a medium mixing bowl, whisk together whiskey, preserves, mustard and stir in brown sugar, cayenne, garlic powder, onion powder, and Worcestershire black pepper.  Taste for seasonings and adjust.  I played a little with the mustard and other spices to get the flavor perfect, just FYI.  This should be a pretty thick glaze/rub.

Pour the glaze evenly over the ham.  Cover the Dutch oven and bake for 40 minutes.  Reduce oven to 275.  Remove cover and cook for an additional 20 minutes.

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