Honey-and-Rye-Glazed Ham

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles...

Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.

Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours.

Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.


  • 1½ cups rye whiskey or bourbon or other whiskey

  • ¾ cup honey

  • ¼ cup mild-flavored (light) molasses

  • 1 teaspoon crushed red pepper flakes

  • ½ teaspoon coarsely ground black pepper

Posted by: Fork & Spoon - Moncton Catering

Moncton Private Chef

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