How To Make An Elegant & Delicious Baked Ham With Jack Daniel's & Tangerine Glaze
Updated: Sep 6, 2019
This Mama Julie Original is so delicious but equally easy. I created this when I
became tired of the same old same old and wanted something new and exciting
and now you can too!!!
We all love the classics, especially those family favorites that our families have grown to love over the years. However there is also a time and place for epic new creative creations that
will wow our families & friends and eventually become old family favorites.
Baked Ham With Whiskey ( Jack Daniel's ) Tangerine Glaze
Sweet and Savory glaze unlike anything you have ever had!
What you will need for ingredients:
1 fully cooked ham ( I used a fully cooked smoked ham ) / whatever size you want
1 - 13 oz jar of apricot preserves
1/2 cup Whiskey ( I used Jack Daniel's ) + 1 - 2 Tbsp. to add at the end
2 cups fresh tangerine juice
1 cup brown sugar ( If you want to reduce carbs/sugar try using Lakanto Monk Fruit sweetener - I did and it was great !! )
4 oz. butter ( I used salted butter )
In a medium sauce pan combine the apricot preserves, 1/2 cup whiskey, tangerine juice, 1 cup brown sugar and the butter. On medium low heat reduce the sauce until it is a thick glaze consistency.
Hint: A non stick pan would be easier for clean up. Whenever cooking with sweeteners, non tick is a much better option. If you do not have the right size non-stick pan, just make sure you heat up your regular sauce pan before adding any ingredients and once it is heated up spray it with some non stick spray. Watch your pan constantly and stir often. This is one of the reasons I like induction cook tops. With Induction you can easily regulate the heat.
Once your sauce is done ( nice and thick glaze consistency ) add in 1-2 Tbsp. more Whiskey ( Jack Daniel's ) & set it aside. I do this because just like when you are working with citrus, when you cook alcohol is some ways it intensifies and gets better but you do loose a little zing once it's cooked. To counter this we add a fresh bit at the end to bring it back to life.
You will be using part of your sauce for glazing the ham and the other part needs to be kept separate for drizzling over the top of the ham at serving time. You can make this ahead of time if you want, it only gets better.
Preheat your oven to 350◦ ( you can cook it at 325◦ but it will take a little while longer ).
I like to line a cookie sheet with aluminum foil ( to make clean up easier ) and then add a shallow rack on top of the aluminum foil. If you really want to make clean up easier spray the rack with non stick spray. If you have one use a non stick rack to cook the ham on.
Score you ham.
I like to score my ham in one direction only. Doing it this way allows you to cut or score much deeper and get more surface space in contact with the ham. If however you like the more traditional look, score it only about an inch deep and go in both directions.
Pour about 1/2 of your glaze over your ham. Save the rest for drizzling over the top of each persons ham at serving time. I basted the ham every 15 minutes, using the glaze that was in the pan. If it becomes too thick, you can add some chicken broth to thin it out a bit.
This is a fully cooked ham that we are working with, if you have a raw ham or uncooked ham these directions will not apply. You will cook the ham for approximately 8-12 minutes per pound and/or until the internal temperature reaches 140◦ degrees. The time will depend on the size of ham you get and what temperature you decide to go with.