You can fully cook a ham yourself which takes many hours or you can buy a fully cooked ham and doctor it up with a glaze. I’ve done both and have to admit I rather just reheat the ham as it seems to eliminate the error factor for me. You can usually find a fully cooked ham at your grocery store or butcher shop. I love to freeze the leftovers for future recipes and meals, but if that’s not good for you, buy a smaller fully cooked ham.
- 7 to 8 pound fully cooked ham, (if not already semi sliced or scored you will need to score the top)
- 1/2 cup of a good full body Bourbon Sauce (ours is from the “Mayse Market” here in Evansville)
- 1/2 cup light brown sugar, packed
- 1/2 tsp of all-purpose meat seasoning (ours is also from “Dewig’s Butcher Shop” in Haubstadt)
Preheat your oven to 350, and spray a roasting pan with Pan Spray. If you’re using a smaller ham you can estimate your cooking time at 8 minutes per pound.
In a small bowl whisk together the Bourbon Sauce, brown sugar and all-purpose meat seasoning until it is well blended. Place your ham in the roasting pan and brush a thin layer of the Bourbon mixture over the top. Tent the ham with foil and place in your oven for 45 minutes. Remove the foil tent and baste the ham with more of the Bourbon mixture. Continue to bake without the foil tent for 20 to 30 minutes longer and baste a couple more times. Remove from oven and let rest for 10 minutes before slicing.