Cognac Glazed Ham Recipe

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Andrea Published: March 9, 2020 Modified: September 18, 2020
Cognac Glazed Ham Recipe

This recipe is great for a large family dinner or holiday. The cognac adds something special to give more flavor the ham’s succulent glaze.

How To Make Cognac Glazed Ham

Glazed over a sweet thick sauce, this recipe makes any regular ham into a wonder.

  • 7-8 lbs. ham (fully cooked )
  • whole cloves
  • 1 cup brown sugar
  • 1 cup orange juice
  • 3 tbps. honey
  • 5 tbps. bourbon (or cognac)
  • 1 tbps. orange rind (grated)
  • 1 orange (thinly sliced)
  • 4 candied cherries (cut in half)
  • curly endive leaves (optional)
  1. Preheat oven to 325°.

  2. Remove skin and excess fat from ham using a small sharp knife.

  3. Score the surface in a criss-cross pattern and insert a clove into each cut section.
  4. Place ham in roasting pan and insert thermometer at the thickest part.
  5. Roast about 15 minutes per pound or until thermometer registers 130°-140°.

  6. Drain fat.

For the glaze:

  1. In medium saucepan, combine brown sugar, orange juice, honey, cognac and orange rind.

  2. Simmer 5 minutes while stirring occasionally with a wooden spoon.

  3. Brush glaze with a pastry brush evenly over ham 30 minutes before end of cooking.

  4. Garnish with orange slices and candied cherries, securing them with toothpicks.
  5. Baste frequently with glaze until ham is crisp and well glazed.
  6. Serve on platter lined with curly endive leaves.

How To Make Cognac Glazed Ham

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Glazed over a sweet thick sauce, this recipe makes any regular ham into a wonder.

Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Serves:
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Ingredients

  • 7-8 lbs. ham, fully cooked
  • whole cloves
  • 1 cup brown sugar
  • 1 cup orange juice
  • 3 tbps. honey
  • 5 tbps. bourbon , or cognac
  • 1 tbps. orange rind, grated
  • 1 orange, thinly sliced
  • 4 candied cherries, cut in half
  • curly endive leaves, optional

Instructions

  1. Preheat oven to 325°.

  2. Remove skin and excess fat from ham using a small sharp knife.

  3. Score the surface in a criss-cross pattern and insert a clove into each cut section.
  4. Place ham in roasting pan and insert thermometer at the thickest part.
  5. Roast about 15 minutes per pound or until thermometer registers 130°-140°.

  6. Drain fat.

For the glaze:

  1. In medium saucepan, combine brown sugar, orange juice, honey, cognac and orange rind.

  2. Simmer 5 minutes while stirring occasionally with a wooden spoon.

  3. Brush glaze with a pastry brush evenly over ham 30 minutes before end of cooking.

  4. Garnish with orange slices and candied cherries, securing them with toothpicks.
  5. Baste frequently with glaze until ham is crisp and well glazed.
  6. Serve on platter lined with curly endive leaves.
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