Bourbon Maple Glazed Ham with Cinnamon and Nutmeg

Yes, Bourbon has found it's way into another main course dish.  

I hadn't really planned on using it- I had a recipe out for glazed ham that I'm sure would have been suitable.

But it was just sitting there on the counter beckoning me. So I caved.

This was a sweet-and-sticky glaze that is just perfect on ham. 

The bourbon gave it just a hint of a vanilla, caramel flavor.  

This recipe was so easy (I see now glazed ham recipes are pretty much always easy)

This was my first ham, and I pictured a much more elaborate preparation, like roasting a turkey.

But alas, it was quick, easy, no mess involved, and 

no one ever would have known it was my first time making ham!

Bourbon Maple Glazed Ham 

with Cinnamon and Nutmeg

Modified from Dave Leiberman's recipe

1 9 pound store bought bone-in spiral ham

3/4 cup water

3/4 cup packed dark brown sugar

3/4 cup bourbon

1/2 cup maple syrup

3/4 tsp cinnamon

1/2 tsp nutmeg

1 1/2 tsp mustard powder

Preheat oven to 300 degrees.

Place ham in large roasting pan and pour water in the bottom of the pan.  Cover with aluminum foil and bake about 1 and a half hours, or until meat is heated through and tender and juicy.

Make the glaze- Whisk all the ingredients together in a small saucepot over medium heat.  Bring to a simmer, and simmer for about 5 minutes, until glaze starts to thicken just a bit.  Remove from heat.

When ham is ready, remove from oven and increase oven temp to 400 degrees.  Remove foil from ham, and brush glaze on liberally.  Return to oven and bake uncovered for about 20 more minutes.  The glaze will be nice and bubbly. Let rest 10 minutes before carving.