Bourbon Glazed Ham
|Smoked ham||10 Pound, scrubbed (4.5 Kilogram)|
|Onion||1 , quartered|
|Carrot||1 , scraped and quartered|
|Celery stalks||1 , quartered|
|Dark brown sugar||12 Ounce (375 Gram)|
|Dry mustard||2 Teaspoon|
|Bourbon whisky||5 Fluid Ounce (150 Milliliter)|
|Oranges||2 , peeled and segmented|
Put the ham in a saucepan and cover with water.
Add the bouquet garni, pepper-corns, onion, carrot and celery.
Bring to the boil, then simmer for 4 1/2 hours.
Remove from the heat and leave the ham to cool in the liquid.
Mix together the brown sugar, mustard and 4 tablespoons of the bourbon.
Drain the ham and cut away the rind.
Score the fat in a diamond pattern, making cuts all the way through the fat to the meat.
Put the ham on a rack in a roasting tin and coat with the remaining bourbon.
Spread over the sugar mixture.
Push the cloves into the fat and arrange the orange segments on top, securing each segment with a wooden cocktail stick.
Bake in a moderate oven (180°C/350°F or Gas Mark 4) for 45 minutes to 1 hour.