One of Chef Ouita’s most requested recipes, this signature dish is served every year at the Woodford Reserve Distillery Holiday Lunch.
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 baking 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.