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How To Prepare The Perfect Holiday Ham

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Food recipe developer and blogger for Farmer John Lindsay Jones joined Jessica to give her tips on how to prepare the perfect Farmer John Bone in Ham for the holidays.  For the complete recipe for the Bourbon Butter Glazed Ham with Clove and Cayenne, see the details below or go to www.farmerjohn.com  For more information on how you can win a $250 gift card to Smart and Final, go to www.ktla.com/contests  For more information on Lindsay Jones, go to www.foodflirt.com
 
 
Bourbon Butter Glazed Ham with Clove & Cayenne
Created by Lindsay Jones
 
This holiday season, serve your family and friends something extra special by preparing a FARMER JOHN® Gold Wrap Whole Ham that glistens with a rich bourbon butter glaze with just a hint of clove and cayenne. It’s a simple way to make this year’s holiday ham memorable and mouthwatering!
 
Cook Time: 15 minutes per pound of ham + 30 additional minutes for prep & glazing
Servings: One 18-20 pound ham feeds 15 plus with plenty of leftovers
 
Ingredients:
1 FARMER JOHN® Gold Wrap Whole Ham
1 cup brown sugar
1/2 cup bourbon
1/4 cup apple cider
1/4 cup molasses
2 tablespoons fresh lemon juice
1/2 teaspoon cloves
1/8 teaspoon cayenne
 
 
Directions:
1.       Preheat oven to 325ºF with rack in lower third of oven. Unwrap ham, rinse under cool water and pat dry with paper towel. You will notice a thicker layer of fat on the top of the ham. Spacing cuts 3/4-inch apart to make a diamond pattern, score fat on top of ham crosswise and then lengthwise on a diagonal (do not cut into meat).
2.       Wrap the ham in foil and place ham, scored side down, in a roasting pan or on a rimmed baking sheet. Bake for 15 minutes per pound, until a meat thermometer inserted into thickest part of ham registers 145°F.
3.       While ham bakes, make the glaze. In a small saucepan, combine sugar, bourbon, apple cider, molasses, lemon juice, cloves, and cayenne. Bring to a boil over medium; cook until glaze is thick and syrupy, about 8-10 minutes whisking often to prevent burning. (To store, refrigerate, up to 2 days and reheat before using.)
4.       Remove ham from oven, unwrap and discard foil. Turn ham over so the scored side is on top. Brush ham generously with half of glaze, making sure to coat all exposed areas, including crevasses where you have cut. Increase oven temperature to 500ºF and bake uncovered, brushing occasionally with remaining glaze until browned, about 20 minutes more. Let rest for 20 minutes before carving.

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