Last week, we celebrated Thanksgiving. Well, the first of two, anyway – the joys of being a 2-nationality marriage! Last week was Canadian, then we celebrate US Thanksgiving in November. Life is good 🙂
Anyway, we decided to have a ham for Canadian, turkey for American this year. For the ham, we were trying to pick out which whiskey we wanted for my usual ham glaze – we didn’t have any Jack Daniels, and my husband’s usual whiskeys are too peaty.
I had a crazy idea: what about Southern Comfort? The fruitiness of it would work well with the flavours of both the ham, and my usual glaze ingredients.
…it was fantastic! I made a HUGE ham, using the leftovers for a big batch of French Canadian Pea Soup, one of my ultimate favourite comfort foods. (Just be sure to cut off the “crust” of the ham you’ll be using in the soup – I’m not big on mixing the flavours of the glaze into it!)
A note on Southern Comfort: Southern Comfort is a spirit that is tends to be distilled from – in part – fermented wheat. While it doesn’t cause a reaction in MOST people with gluten sensitivities – and the leading Celiac associations have deemed it gluten-free – a few experts disagree. If you have noticed a reaction, or just want to play it extra safe, it could be a good idea forgo it in favour of juice, rum or brandy.
Southern Comfort Glazed Ham
1 fully cooked smoked ham
Whole cloves, optional
1 Tbsp olive oil
1 small onion, grated
3 cloves garlic, minced or pressed
1/2 cup southern comfort
2 Tbsp Dijon mustard
1 cup pineapple juice
1/2 cup packed brown sugar
Preheat oven to 350 F.
Carefully slice 1/2″ deep cuts across top of ham, spaced about 1 1/2″ apart. Cut another series of 1/2″ deep cuts crosswise to the first set of cuts, creating a diamond pattern all over the top surface of the ham. If you like, push a whole clove into each spot where the cuts intersect – I usually don’t bother, though. Place ham in roasting pan, along with about 1 cup of water – this will prevent the drippings from burning.
Follow the directions on the ham for baking – usually about 15 minutes per pound. Set your timer for 40 minutes less than the recommended baking time.
About 20 minutes before the timer goes off, prepare the glaze:
Heat oil in a medium saucepan. Cook onion and garlic in heated olive oil, until onion starts to go translucent. Add remaining ingredients, whisking until smooth. Bring to a boil, reduce heat, simmer for 5-10 minutes.
When the timer goes off, spoon half of the glaze evenly over the top of the ham, return to the oven for 20 minutes.
At the 20 minute mark, spoon remaining glaze over the ham, continue cooking for 20 more minutes. Remove from oven, allow to sit for a few minutes before slicing and serving.
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