I virtually never, ever, post twice in the same day, but as it’s Christmas and I’m spending so much time cooking, I thought I’d share what it is I’m working on. In addition to cooking a goose, which I’m not doing, we’re cooking a ham. To make life easier I usually put a spiral ham into the crock pot for a few hours. There’s really nothing to say about it recipe-wise, except for the glaze. Also largely not terribly notable for the sheer lack of complexity. It is, however, my go-to ham glaze and consists of things I almost always have hanging around the house anyhow.
Bourbon ham glaze
- 3/4 C. Honey
- 3/4 C. Orange marmalade
- 1/2 C. Molassas
- 1/2 – 3/4C. Bourbon – something cheap and strong, like Old Crow or Early Times
- 1 Tbsp whole cloves
Heat the whole thing up in a small sauce pan then pour over the ham in the crock-pot. Using a small ladle, reapply the glaze every half-hour to hour or so. That’s it.
Baked Goods and Bourbon 
I remember as a kid mom having me poke the individual cloves into the ham in rows and columns. Ham wasn’t sliced, so we sliced shallow cross-hatches into the ham to hold the glaze on. The cloves would go at the intersections of the slices. Now I just add a bit of powdered cloves to the glaze mixture.
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I toss the whole cloves into the mix. The powdered stuff seems too powerful.
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It IS powerful! I just use a dash. The little can I have is probably 6-8 years old, and I’ve only used about 1/2 of it. When I open it, the smell still fills the kitchen.
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