CHEF JEFF -- ONE BYTE AT A TIME: Bourbon-Glazed Ham

If you're having ham for Easter dinner, consider one with a bourbon glaze.

Bourbon-Glazed Ham

1 cup packed brown sugar

1¼ cups Jack Daniel's (or other bourbon)

¼ cup cider vinegar

½ cup orange juice concentrate

1 shank-end cooked ham (7 to 9 pounds)

Whole cloves

Combine sugar, Jack Daniel's, vinegar and orange juice concentrate in saucepan. Bring to boil; set aside. Preheat oven to 350 degrees. Score top of ham in diamond pattern, making cuts ½ inch deep and an inch apart. In middle of each diamond, insert a clove. Place ham in roasting pan and cook until internal temperature reaches 140 degrees, about 1½ hours. During last half hour, baste ham with glaze every 10 minutes or so, reserving some of the glaze. Let ham rest at least 30 minutes before serving. Brush with reserved glaze, then slice.

Yield: Serves 10 to 12.

Note: Ham will cook quicker and more evenly if it's at room temperature. Take out of refrigerator up to 2 hours before cooking.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.