Pecan, Bourbon And Cane Syrup Ham Recipe

Pecan, Bourbon And Cane Syrup Ham Recipe



  • 101/2 lbs ham (butt portion)
  • 1 tbsp rubbed sage
  • 3 tbsps extra virgin oliv oil
  • 5 cloves garlic (minced)
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1/2 cup cane syrup
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup bourbon
  • 1 tbsp dijon mustard
  • 3/4 cup chopped pecans
  • garnish (satsuma orange wedges, for)
  • satsuma orange (wedges, for garnish)
Prep Time
30 min


Preheat oven to 325°. Score ham skin and fat, making shallow (1/8-inch-deep) cuts about 1 1/2 inches apart in a diamond pattern.

Combine sage and next 4 ingredients. Rub mixture over ham. Place ham, fat side up, on a lightly greased rack in an aluminum foil-lined roasting pan.

Bake at 325° for 3 hours. Meanwhile, bring cane syrup and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 3 minutes. Add pecans, and simmer, stirring frequently, 3 minutes or until thick and syrupy.

Remove ham from oven. Spread glaze over top of ham. Bake 30 minutes, basting with pan juices every 10 minutes. Shield with foil to prevent excessive browning, and bake 30 more minutes or until a meat thermometer inserted into center of ham registers 145°.

Let stand 30 minutes before slicing. Garnish, if desired.

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