Bourbon and cranberries ham glaze and sauce

Bertocchi Ham. Glazed by  Helen
Bertocchi Ham. Glazed by Helen
cut up bourbon and cranberries ham

This is my first time roasting ham. Bought a precooked ham. Of course, this ham is on sale. As I never cook before, I am daring to try it. Trust in many years down this year, my ham roasting will be perfect and more traditional.

I use Bertocchi Ham precooked. Thaw in fridge (place it in the coldest shelf) two days. Follow the instruction to remove the plastic wrap, string and another plastic wrap. Pat dry with clean towel.

Then marinade it with Bourbon and Cranberries. Accompanied with Bourbon and Cranberries Sauce. It does taste flavourful with my own marinade and sauce. Let’s roast!!!

Ingredients

Glaze

375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125ml (½ cup) bourbon whiskey
60ml (¼ cup) maple syrup
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon

Bourbon Sauce

1 tbs olive oil
3 garlic cloves, crushed
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs sweet paprika
275 g jellied cranberry sauce
2 tbs maple syrup
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
2 tsp hot paprika
1 tsp cumin
1 tsp ground cinnamon

Method

Preheat oven 180 degrees C. Remove and discard any packaging from the ham. If the ham is precooked in a factory-sealed pouch, retain the flavourful liquid for basting and/or dressing: cut open the big side of the package facing up, lift out the ham, and pour out the liquid into a container.

Set it aside in fridge. Because it has sat in meat for days, it is best to heat it to cooking temperature before consuming. Line a roasting pan with triple aluminium foil, as this will make the clean-up easier, as well as helping to catch any juice from the meat.

Mix the glaze and the sauce and set aside. Put the ham in the oven. Bake a precooked ham for 10 minutes per 500g to reheat the ham completely through.

Baste the ham every 20 minutes. To add moisture and flavour to the ham, open the open door and baste the meat with glaze, along with any juices that have escaped.

Then cut into slices and place in plate. Serve with the remaining glaze and sauce.

Note: Regardless of which glaze you choose to use, separate a third of it and set the rest aside for now. Use a pastry brush glaze to the top of the ham, making sure to work in between the lines.

You will keep the ham moist during cooking by continually brushing the meat with glaze at 20 minute intervals.

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