Southern Comfort Glazed Ham! The fruitiness of the SoCo works well with the flavours of both the ham, and glaze ingredients - Super tasty!
Originally published October 22, 2014, Updated on 10/5/20
Back in 2014 - when I first created and posted this recipe - we had just celebrated Thanksgiving.
Well, the first of two, anyway - the joys of being a 2-nationality marriage! The week before posting this was Canadian, then we celebrated US Thanksgiving in November. Life was - and still is! -good 🙂
Anyway, we decided to have a ham for Canadian Thanksgiving, and a turkey for American Thanksgiving that year.
Generally speaking, I like to do a whiskey glaze on ham. I’m not a whiskey drinker, but love the way whiskey, brown sugar, and pineapple accent ham. It’s just a really great combination!
That year, we had failed to plan ahead, and didn’t have any Jack Daniels on hand. Whoops.
Furthermore, my husband’s other whiskeys... were not anything that would be good on ham, IMHO. He likes really stinky, peaty whiskeys. I can’t even handle the smell of them, so I definitely didn’t want to put them on something I’d be eating!
To be fair, I doubt he’d be a fan of my taking 4 shots of his PRECIOUS and mixing it in with glaze ingredients, either. I’m sure that’s some kind of blasphemy in whisky snob circles, LOL.
So, I had a wild idea: what about Southern Comfort? The fruitiness of it would work well with the flavours of both the ham, and my usual glaze ingredients.
...it was fantastic!
Leftover Southern Comfort Glazed Ham
Because I made a HUGE Southern Comfort glazed ham, there was a fair amount of leftovers.
As was the case with any ham I’ve made, I used some of the leftovers to make a big batch of my French Canadian Pea Soup, one of my ultimate favourite comfort foods.
With this recipe, however, I recommend cutting the “crust” off the ham entirely, before chopping the ham and adding it to the soup.
The flavours of the Southern Comfort glaze are fantastic with the ham... but wouldn’t be awesome with the flavours of French Canadian Pea Soup, IMHO.
More Holiday Recipes
Looking for more inspiration for your holiday spread? Whether Thanksgiving, Christmas, Easter, or any of the other holidays, here's a few ideas for you!
Bacon Roasted Brussels Sprouts
Brandied Apple Upside Down Cake
Chicken Based Potato Sausage Recipe - Potatiskorv
Egg Nog Sticky Buns
Gouda Mashed Potatoes
Maple Bourbon Glazed Carrots
Mushroom Brie Turnovers
Orange Ginger Cranberry Sauce
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version
Pumpkin Spice Nanaimo Bars
Savoury Mushroom Chestnut Stuffing
Southern Comfort Glazed Ham
Southern Comfort Pecan Pie
Traditional Cranberry Mousse
Traditional Pumpkin Mousse
Interested in cooking with liqueurs? You should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results. Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
Share the Love!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Now, on to that Southern Comfort Glazed Ham recipe!
Southern Comfort Glazed Ham
- 1 Smoked Ham Fully cooked
- Whole Cloves Pptional
- 1 tablespoon Olive Oil
- 1 Small Onion Grated
- 3 Garlic cloves Minced or pressed
- ½ cup Southern Comfort
- 2 tablespoon Dijon Mustard
- 1 cup Pineapple Juice
- ½ cup Brown Sugar Packed
- Preheat oven to 350 F.
- Carefully slice ½″ deep cuts across top of ham, spaced about 1 ½″ apart. Cut another series of ½″ deep cuts crosswise to the first set of cuts, creating a diamond pattern all over the top surface of the ham. If you like, push a whole clove into each spot where the cuts intersect – I usually don’t bother, though. Place ham in roasting pan, along with about 1 cup of water – this will prevent the drippings from burning.
- Follow the directions on the ham for baking – usually about 15 minutes per pound. Set your timer for 40 minutes less than the recommended baking time.
- About 20 minutes before the timer goes off, prepare the glaze:
- Heat oil in a medium saucepan. Cook onion and garlic in heated olive oil, until onion starts to go translucent. Add remaining ingredients, whisking until smooth. Bring to a boil, reduce heat, simmer for 5-10 minutes.
- When the timer goes off, spoon half of the glaze evenly over the top of the ham, return to the oven for 20 minutes.
- At the 20 minute mark, spoon remaining glaze over the ham, continue cooking for 20 more minutes. Remove from oven, allow to sit for a few minutes before slicing and serving.