½ cup bourbon
2 tablespoons butter
½ cup maple syrup
- Shell icebreaker begins journey after protesters removed from Portland bridge
- Surviving Seattle’s sidewalks: Pedestrian rage rises as the population grows
- Silence deafening as Russell Wilson deadline for extension nears
- Haggen cuts worker hours in Seattle area
- Alaska Airlines has 72-hour sale on fall travel to Hawaii
Most Read Stories
½ teaspoon ground cinnamon
1 tablespoon cornstarch
2 tablespoons water
1 (6-pound) fully-cooked ham
1. Combine the bourbon, butter, maple syrup and cinnamon in a small saucepan. Mix the cornstarch and water until smooth and stir it into the bourbon mixture. Heat and stir until it boils.
2. Place the ham in a shallow baking pan. Make diagonal slashes, crisscrossing on the fat side of the ham. Pour the glaze over the top of the ham. Insert a meat thermometer in the thickest part of the ham.
3. Bake in a preheated 325-degree oven 20 to 25 minutes per pound or until a thermometer reads 140 degrees, spooning glaze on occasionally. Remove from the oven and cool slightly before carving; arrange the slices on a platter.
Note: If you have the butcher pre-slice the ham and tie it back together, it will allow the glaze to penetrate through each slice. Untie before serving.
From The Seattle Times archives, 1990