KAHLUA SPIRAL GLAZED HAM

Rose Mary Mogan

By
@cookinginillinois

I wanted to make a different glaze for our Hormel 81 Cure Ham this year, and went to the Kahlua web site and found this recipe.

There was a bit of descrepancy in the recipe, in that I had never used STONED GROUND MUSTARD POWDER before, so I chose to used STONE GROUND MUSTARD PASTE IN THE JAR. DON'T KNOW IF THAT WAS THE INTENT OF THE ORIGINAL RECIPE, BUT WE LOVE IT THIS WAY.

Plus it only required about 5 minutes and it was ready to glaze the ham. Next time I will double the recipe. The taste is amazing, & having a good quality ham also helps. It made a beautiful presentation & was awesome


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Comments:

Serves:

10 or more depending on portion size

Prep:

10 Min

Cook:

1 Hr 35 Min

Method:

Bake

Ingredients

9 lb
spiral ham ( mine was hormel 81 cure) original called for 6 lb. ham
1/2 c
kahlua
1/2 c
stone ground mustard
1/2 c
brown sugar ( i used light brown sugar)
1 c
water

Directions Step-By-Step

1
FOLLOW DIRECTIONS CALLED FOR ON HAM PACKAGE TO MAKE HAM. My recipe said to remove disc over bone. Place ham FACE DOWN in pan large enough with a 2-3 inch side. Add 1 cup of water. Then cover ham tightly with aluminum foil, or a tight fitting lid. Bake in preheated 325 degrees F. oven at 15 minutes per pound, or until ham is warm. I baked mine for 2 hours, and then added the glaze during the last 15 minutes of cooking time.
2
Please NOTE I AM GIVING YOU THE DIRECTIONS I USED TO MAKE AND GLAZE THE HAM, NOT THE ONES IN THE ORIGINAL RECIPE.
3
Add equal portions of brown Sugar, Kahlua, & Stone Ground Mustard, in a medium sauce pan. Place over medium high heat, and then bring to a boil.
4
Cook glaze until it begins to simmer and becomes thick & syrupy. Mine took about 5 minutes
5
Remove ham from oven and brush glaze over ham, and into all the nooks and crannies, then return ham to oven for about 10 minutes till glaze adheres to ham.
6
Remove from oven, Place on platter, add garnishes if desired, separate slices, and serve with extra glaze, you will definitely get requests for extra, so be prepared. SEE THE SEPERATED SLICES IN PROFILE PICTURE ABOVE.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American