Woodford Reserve Bourbon Glazed Ham with Cumberland Sauce

By Woodford Reserve Chef Ouita Michel

Bourbon Orange Glaze
  • 1 ham (half pit ham, cut in half and then cut into 1/4 inch slices)
  • 1 cup frozen orange juice concentrate, thawed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon chili powder
  • 1/4 cup Woodford Reserve Bourbon
  • 1/4 cup sorghum
  • Splash soy sauce
  • Kosher salt to taste

Place all ingredients for glaze in a small saucepan.  Bring to a simmer over medium heat and reduce to a syrup.  Arrange ham slices in a large shallow backing dish, and pour glaze over the top.  Cover with foil.  Bake 45 minutes to 1 hour at 350 degrees.

Blackberry Cumberland Sauce

(Makes about 2 cups)

  • 1 tablespoon butter
  • 1/4 cup minced onion
  • 6 ounces blackberry jam
  • 1/2 of a (12-ounce) jar red currant jelly
  • 1 tablespoon grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon dijon mustard
  • 1 cup Woodford Reserve Bourbon

Saute' onion in butter in a medium saucepan.  Add jam and jelly and stir until melted.  Add remaining ingredients and bring to a simmer, stirring constantly.  Remove from heat and cool to room temperature before serving.

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