Pecan, Bourbon and Cane Syrup Ham

We couldn’t resist sharing this recipe from – and just in time for Easter. Plus, it sounds absolutely delicious! It’s a traditional ham recipe, with a twist.

1 (10-11 pound) fresh bone-in ham (butt portion)
1 tablespoon rubbed sage
3 tablespoons extra-virgin olive oil
5 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup cane syrup
1/4 cup firmly packed light brown sugar
1/4 cup bourbon
1 tablespoon Dijon mustard
3/4 cup chopped pecans
Satsuma orange wedges, for garnish


Preheat oven to 325°. Score ham skin and fat, making shallow (1/8-inch-deep) cuts about 1 1/2 inches apart in a diamond pattern.

Combine sage and next 4 ingredients. Rub mixture over ham. Place ham, fat side up, on a lightly greased rack in an aluminum foil-lined roasting pan.

Bake at 325° for 3 hours. Meanwhile, bring cane syrup and next 3 ingredients to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 3 minutes. Add pecans, and simmer, stirring frequently, 3 minutes or until thick and syrupy.

Remove ham from oven. Spread glaze over top of ham. Bake 30 minutes, basting with pan juices every 10 minutes. Shield with foil to prevent excessive browning, and bake 30 more minutes or until a meat thermometer inserted into center of ham registers 145°. Let stand 30 minutes before slicing. Garnish, if desired.

Pair it with a light to medium bodied red wine like Pinot Noir or Beaujolais or a light white wine, with some fruit notes like a Pinot Grigio or semi-dry Riesling.

Recipe and image credit: Food Republic