Easter may be over now but there's never a bad time to bake a ham. I found this recipe for a Cheerwine bourbon glazed ham on Cheerwine's social media, and I was immediately intrigued.
This dish combines three of my favorite things - Cheerwine, bourbon and meat. If you combine all of those things, the end result has to be good, right?
After I found this recipe, I told my parents I would make the main dish for Easter dinner this year, and I don't think my mom was too upset about that.
This recipe was fairly easy to make, except for the fact that we didn't have any dried ginger and I had to grate some fresh ginger myself. Apparently you're supposed to use one tablespoon of fresh ginger for every 1/4 teaspoon of dried ginger. I'm not great at math, so that was a tough moment for me.
The recipe calls for a lot of ginger, though, so we just used an amount that looked good to us.
We used what was left in a bottle of Old Grand Dad bourbon, but that was only 2/3 of a cup, so we had to use 1/3 cup of Buffalo Trace, which was kind of sad, since you can't really find Buffalo Trace around here and our bottle is running low now.
The end result of the dish was delicious, in my opinion. The Cheerwine flavor was prevalent in the ham and all the other flavors in the glaze complemented it. If you're looking for a great, easy ham recipe, you can't go wrong with this one.
Cheerwine Bourbon Glazed Ham
10 lb. spiral cut ham
24 oz. Cheerwine
1 cup bourbon
1/3 cup sorghum molasses
1.5 cups brown sugar
1/3 cup dijon mustard
1/2 cup dried ginger
Salt to taste
1. Place the ham in a parchment-paper covered pan. Pour 12 oz. of Cheerwine over the ham and cover with foil. Bake at 275 degree Fahrenheit for 10-12 minutes per pound.
2. Combine all the ingredients in the glaze and simmer until thickened.
3. Pour the glaze over the ham, separating the slices as you pour.
4. Bake for 10 more minutes uncovered at 425 degrees Fahrenheit.
Matthew Atkins, Journalist and Baseball fan.