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The Hirshon Southern-Style Christmas Ham

The Hirshon Southern-Style Christmas Ham

  • Author: The Generalissimo


Units Scale
  • 910 lb. bone-in ham, rind and fat still on – NOT a pre-cooked or pre-glazed ham!
  • 1/3 cup hickory syrup (cane syrup, sorghum syrup or brown sugar also work)
  • 2/3 cup Major Grey’s-style mango chutney (Jezebel sauce works even better)
  • 2 Tbsp. Branston pickle (optional but TFD loves it)
  • 3 garlic cloves, peeled
  • 1/4 cup Kentucky Bourbon (TFD prefers Woodford Reserve Double-Oaked)
  • 1 1/2 Tbsp. white miso
  • 1 1/2 Tbsp. smooth peanut butter
  • 2 1/2 Tbsp. South Carolina Mustard BBQ Sauce (strongly preferred) or Dijon Mustard
  • 2 1/2 Tbsp. Kentucky soy sauce (regular old soy sauce also works, of course)
  • 1/4 tsp. freshly-ground black pepper
  • 1 1/2 tsp. freshly-ground cloves
  • 1/4 tsp. freshly-ground allspice
  • 1/8 tsp. Hickory liquid smoke
  • ***
  • 1/2 cup dry mead (TFD choice), Gewürztraminer or Riesling wine or chicken stock or water
  • fresh rosemary sprigs
  • decorative wrapping paper for bone handle
  • decorative ribbon


  1. Take ham out of the fridge 1 hour prior.
  2. Preheat oven to 320F. Arrange shelf in lower third so the ham will be sitting in the center of the oven (not right at the top of the oven, this causes more uneven cooking on surface).
  3. Remove the rind (skin) of the ham, ensuring you leave the fat on. Cut 2.5cm / 1″ diamonds into the fat (be sure you don’t cut into the flesh).
  4. Put ham on a rack in a rimmed baking pan. Pour mead, wine, stock or water into pan. Tent ham with foil and cook for one hour.
  5. Mix glaze ingredients together in food processor until smooth. After one hour, pull ham out and use a pastry brush to apply one half of the glaze onto the ham on all surfaces, including the cut side (but not the bone ‘handle’).
  6. Put ham back in oven, and cook for another 15 minutes then add the remaining glaze on the ham. Again, re-tent and cook for a final 15 minutes. If anything looks like it is starting to burn, re-tent with foil, or just cover the dark parts with foil or lower oven temp as you see fit.
  7. Remove from oven, let rest 20 minutes before carving. Whisk water or chicken stock into pan juices until it’s a honey-like consistency.
  8. Wrap handle with baking paper, secure in place with ribbon. Stick in rosemary sprigs. Serve!

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