Bon Appetit/December 2005

Ham with Bourbon, Molasses, and Pecan Glaze
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
12


INGREDIENTS:
1/2 cup apple juice (preferably fresh unfiltered) 1/4 cup bourbon 1-3/4 cups (packed) dark brown sugar
1 cup pecans, toasted, cooled, finely ground 1/4 cup mild-flavored (light) molasses 3 tablespoons dry mustard
1 whole bone-in 16- to 18-pound ham Tangerine Chutney Buttermilk Spoon Bread
TANGERINE CHUTNEY: 9 small seedless tangerines, unpeeled 3 tablespoons red wine vinegar 1 tablespoon dry mustard
1/4 teaspoon salt 1-1/2 cups red jalapeno pepper jelly 3/4 cup tangerine, orange, or lemon marmalade
BUTTERMILK SPOON BREAD: 7 large eggs 1/2 cup whipping cream 4 cups water
1-1/2 cups buttermilk 1/2 cup (1 stick) butter, diced 1-1/2 teaspoons salt
1/2 teapoon freshly ground black pepper 2 cups yellow cornmeal



1 Boil juice and bourbon in small saucepan until reduced to scant 1/3 cup, about 6 minutes. Combine sugar, pecans, molasses, and mustard in bowl. Add bourbon mixture; stir to form thick paste.
2 Position rack in bottom third of oven and preheat to 325 F. 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, fat side up, in prepared pan. Roast ham, falt side up, in prepared pan. Roast ham until thermometer inserted into thickest part registers 130 F to 135 F, about 10 minutes per pound or 2 hours 40 minutes for 16-pound ham.
3 Remove ham from oven; incease oven temperature to 425 F. 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.
4 TANGERINE CHUTNEY: Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerine. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
5 Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
6 Gently fold tangerine segments into chutney base and serve.
7 BUTTERMILK SPOON BREAD: Preheat oven to 350 F. Generously butter 13x9x2-inch glass baking dish. Whisk eggs and cream in large bowl to blend. Bring 4 cups water, buttermilk, butter, salt, and pepper to boil in heavy large saucepan over medium-high heat. Gradually whisk in cornmeal. Reduce heat to medium-low. Simmer until thick and smooth, whisking frequently, about 4 minutes. Gradually whisk hot cornmeal into egg mixture. Transfer batter to prepared dish. Bake uncovered until golden on top and gently set in center, about 30 minutes. Let stand 10 minutes. Serve warm, directly from dish.

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