Baked ham coated with a bourbon, brown sugar and mustard glaze and garnished with orange segments is an American speciality, and it is a magnificent main dish for a dinner party. The ham may be served with a green vegetable and mashed potatoes. It is best to buy as large a ham as possible, since glazed ham is delicious both hot and cold. You should allow
30 minutes per pound for the boiling, but, if it is a small ham, allow a little longer.
10 lb. smoked ham, well scrubbed bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 onion, quartered
1 carrot, scraped and quartered
1 celery stalk, quartered
12 oz. dark brown sugar
2 teaspoons dry mustard
5 ft. oz. bourbon whisky
12 whole cloves
2 oranges, peeled and segmented
Put the ham in a large bowl and cover it with cold water. Leave the ham to soak overnight. Drain the ham.
Transfer the ham to a large pan and cover it with water. Add the bouquet garni, peppercorns, onion, carrot and celery.
Place the pan over moderately high heat and bring the water to the boil. Reduce the heat to low and simmer the ham gently for 4| hours.
Remove the pan from the heat and leave the ham to cool in the liquid.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
To prepare the glaze mixture, combine the sugar, mustard and 2 fluid ounces of the bourbon in a small mixing bowl. Set the bowl aside.
With a sharp knife, cut away the rind of the ham. Then, using the point of the knife, score the fat in a diamond pattern, making cuts through the fat to the meat.
Put the ham on a rack in a roasting tin. Using a pastry brush, coat the scored ham with the remaining 3 fluid ounces of bourbon. With a rubber spatula, spread the prepared glaze mixture over the ham. Push the cloves into the fat. Arrange the orange segments on the top of the ham, securing each segment with a wooden cocktail stick.
Put the ham in the oven and bake it for 45 minutes to 1 hour.