Whiskey-Glazed Gammon

Name: Whiskey-Glazed Gammon
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 to 6 servings
Ingredients: One 3- to 4-kilogram/6- to 9-pound bone-in, skinless gammon (uncooked ham) roast; Kosher salt and freshly ground black pepper; Cloves, for studding the ham; 1/2 cup clementine or orange marmalade; Juice of 1 clementine or orange; 1/4 cup honey or sticky brown sugar; 75 milliliters/5 tablespoons whiskey; 2 teaspoons dry mustard or 2 tablespoons Dijon mustard; 1/2 teaspoon ground cinnamon; Pinch ground allspice

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Level: Intermediate

Total: 1 hr 40 min (includes resting time)
Active: 40 min

Yield: 4 to 6 servings

Level: Intermediate

Total: 1 hr 40 min (includes resting time)
Active: 40 min

Yield: 4 to 6 servings

Ingredients

One 3- to 4-kilogram/6- to 9-pound bone-in, skinless gammon (uncooked ham) roast

Kosher salt and freshly ground black pepper

Cloves, for studding the ham

1/2 cup clementine or orange marmalade

Juice of 1 clementine or orange

1/4 cup honey or sticky brown sugar

75 milliliters/5 tablespoons whiskey

2 teaspoons dry mustard or 2 tablespoons Dijon mustard

1/2 teaspoon ground cinnamon

Pinch ground allspice

Directions

Preheat the oven to 350 degrees F.
Score the surface of the ham into diamond shapes about 1/2-inch across. Sprinkle with salt and pepper. Insert a clove into each "diamond" and place the ham onto a wire rack set over a baking sheet.
Add the marmalade, clementine juice, honey, whiskey, dry mustard, cinnamon and allspice to a small saucepan over medium heat. Simmer for 5 to 10 minutes, or until sticky. Brush the ham with the glaze, reserving extra for basting.
Roast for about 45 minutes, basting every 15 minutes with the reserved glaze. For extra-crispy skin, turn on the broiler for the final 3 to 5 minutes of cooking.
Tent the ham with foil and set aside to rest for 20 minutes before carving. Eat immediately or serve cold.