- One 7- to 8-pound spiral-cut ham
- 1 cup fresh apple cider
- 1/2 cup light brown sugar
- 3 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 2 tablespoons bourbon
- 1 tablespoon apple cider vinegar
- One 3-inch cinnamon stick
- 6 whole cloves
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon grated nutmeg
How to make this recipe
- Preheat the oven to 375°. Place the ham in a 9-by-13-inch baking dish.
- In a small saucepan, combine all of the remaining ingredients and bring to a simmer, whisking occasionally. Cook over moderately low heat until reduced to 3/4 cup, about 25 minutes. Pour the glaze over the ham, leaving the spices on the meat. Cover tightly with foil. Bake for about 1 hour and 15 minutes, basting every 15 minutes, until heated through. Transfer to a platter.
- Strain the pan juices into a small saucepan. Bring to a boil and cook until reduced to a glaze, 8 to 10 minutes. Spoon the glaze over the ham; serve.
The first glaze can be made 2 days ahead and stored in the refrigerator. Rewarm before using.
WINE: Spiced, red-berried medium-bodied red.