Florence, Upstate NY
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1 cup honey
½ cup molasses
½ cup bourbon
juice of 1 lemon (1/4 Cup)
2 Tbsp mustard powder
1 tsp freshly ground black pepper
1 Ham (6 to 8 lbs) smoked, not fresh
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| Microwave honey and molasses together for 30 seconds to blend. Whisk
in bourbon, juice, pepper and mustard. Pour into a bellows. Reserve
remaining mixture for injection halfway through baking and for a glaze,
if desired.Place ham in lightly greased roasting pan. Remove skin
and excess fat. Inject ham using the large Flavor Express® needle.
Bring the marinade to the tip of the needle by gently squeezing the
unit handle and placing your finger carefully over the needle opening
to hold the marinade inside the needle until you are ready to place
the needle into the ham. Use as much of the mixture as the ham will
accept. Use only a few injection sites, and move the needle around,
up and down, in each site. Bake on lower oven rack until thermometer
inserted into the thickest portion of the ham reads 140 degrees F.
Inject the ham again about half way through the cooking process. Be
sure to remove the ham from the oven and take caution handling the
hot oven pan and drippings. Add water to the pan during baking if
the dripping burn. Cool before slicing and serving. |
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