Seasoned SkewersAbout UsPick SticksLet's EatWhat's in "Season"Your IdeasContact
Fall/Winter 2006 Recipes
Summer Recipes

Skewer Recipes by FlavorHoney Bourbon Skewer RecipesCitrus Rosemary Skewer RecipesThai Coconut Lime Skewer RecipesIndian Mango Curry Skewer RecipesMexican Fiesta Skewer RecipesGarlic Herb Skewer Recipes

Skewer Recipes by Main IngredientSkewer Recipes with ChickenSkewer Recipes with BeefSkewer Recipes with PorkSkewer Recipes with FishSkewer Recipes with VeggiesSkewer Recipes with LambSkewer Recipes with FruitSkewer Recipes with Fruit
Recipes

Honey Bourbon Ham with Apple-Butter Mustard Sauce
Printable Version

Makes about 10 – 12 servings

6 Callisons Honey Bourbon Seasoned Skewers
1 ham (5 – 7 pounds)
1/4 cup apple butter
3 tablespoons brown sugar
2 tablespoons Dijon mustard
1 cup ginger ale

Remove ham from its wrapping. Discard excess juices and pat dry with a paper towel. Using a sharp paring knife, score the top of the ham diagonally, about 1/4″ deep, forming diamond shapes.

Insert skewers into the ham, being sure to space evenly throughout the meat and to get the infused parts of the skewer all the way into the ham. Let sit at least 30 minutes or up to overnight, refrigerated.

When ready to bake: Preheat oven to 350°F. Mix the apple butter, brown sugar and mustard together in a small bowl until smooth.

Fit a glass baking dish roasting pan with a rack. Place ham on rack and brush or spread the apple butter mixture all over the ham. Pour the ginger ale in the bottom of the pan.

Tent ham loosely with foil and bake for 40 minutes. Then remove foil and bake for another 30 – 40 minutes, basting the ham every 10 minutes. Cook until ham is heated through and golden.

Recipes have been created by Chef Kathy Casey

<< BACK

table>