I’m always on the lookout for a really great ham recipe for our New Year’s Day feast.  The storebought ones are touch-and-go with moistness and often the glaze that comes with them is never enough.  (You’re talking to a girl who LIKES her SAUCE.)  Well, this recipe I found on Yahoo! Shine looks very intriguing and I am hereby declaring it for our New Year’s Day feast of 2013!

serves 8


for cooking the ham 

  • 1/2 cup whole-grain mustard

  • 3 tablespoons honey

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon ground cloves

  • 1 cup brown sugar

  • 1/4 cup bourbon

  • 1 (5-8 pound) half ham, butt portion, can be sliced or not

for the sauce 

  • 1 1/2 cup ham drippings or stock

  • 1/2 teaspoon dry mustard

  • 1/4 cup brown sugar

  • 1 pinch nutmeg

  • 1 pinch ground cloves



1.  Score ham in a diamond pattern to 1/4 inch deep (if not sliced). place ham in roasting pan (on a rack, if you wish).


2.  Blend mustard, honey, nutmeg, and cloves.

3.  Using your hands, smear mustard mixture all over the surface of the ham.


4.  Again using hands, pack brown sugar all over the exterior of the ham, pressing to ensure it adheres. put bourbon in a spray bottle, and mist brown sugar coating to barely moisten. you may not use the entire 1/4 cup.


5.  Bake ham, uncovered, in a 300-degree oven for 20 minutes per pound.


6.  Strain ham drippings, skim the fat, and add ham stock to make 1 1/2 cups. heat in small saucepan over medium heat to boiling. add brown sugar and spices, and cook until thickened. serve over ham at the table.


7.  Then it’s time to slice the ham, dip it in the sauce, and eat!