Why is basting so satisfying? Something about it is just so therapeutic ...
We've been making this recipe with this spice way before we had the thought to jar Dave's spice blends. A big ham dinner would be our go to when feeding a large group of our friends and family. With a good spice blend and homemade mop sauce, it is easy to tend to while you enjoy more time with good friends and family.
It's a no brainer that maple, mustard and whiskey go so well with ham - making our Maple Mustard Hamonizer the perfect spice blend to seal in that flavour. Multiple mops (basting) of the glaze is key to developing a nice layered flavour. Be sure to turn the ham around to get it well coated on all sides.
Place the ham in a large bowl and cover it with the ‘Maple Mustard Hamonizer’ spice blend. It’s okay if some of the spice falls off, we are going to use that same bowl for the mop sauce.
Place the ham on a rack in a roasting pan that has been line with aluminum foil. Pour 1 cup of water in the bottom of the pan. Place the pan in the oven or bbq and set the timer for 30 minutes.
While the ham is cooking, mix together the whiskey, maple syrup, pineapple juice and worchestershire in the same bowl that you used for the ham. We are going to use all that remaining spice blend still in there.
After the 30 minutes is up, take out the ham and generously mop the top with the mop sauce. Set the timer for 20 minutes and flip the ham and mop again. Continue to do this until the internal temperature reaches 145°F. Should take about 2 - 3 hours depending on the size of your ham.
Once the ham gets up to temperature, remove from heat source and allow the ham to rest for 20 minutes before slicing up.
