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1 14-16 lb. Smoked Bone-In mild cured ham
3/4 cup Bourbon
2 cups brown sugar
3/4 cup whole cloves

Place ham fat side up on rack in open roasting pan. Do not cover and do not add water. Bake in a slow oven (325) 16-18 minutes per pound (time for chilled ham taken right from refrigerator) or until internal temperature of 160.

Last 30 minutes of baking remove ham, score fat in diamond shapes. Raise oven heat to 400, with pastry brush paint ham on all sides with 1/2 cup of Bourbon. Combine sugar and mustard and 1/4 cup Bourbon. Pat mixture firmly into the scored fat. Stud fat with whole cloves. Baste lightly with drippings from pan and bake for 15-20 minutes – until sugar has formed brilliant glaze. EXCELLENT on boneless ham.

We strongly recommend the use of a meat thermometer.

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