 I bet you guys didn't know just how easy it is to make, look, a honey bourbon glazed ham, right? I'm gonna call it a honey glazed ham. Look, this is the same thing that you get when you go stand them long lines or you call three or four weeks ahead of a holiday trying to get you one of these. Look, I'm gonna show you what's happening. Now, this recipe right here is in my cookbook. I wanna show you guys, look, it's a hardback. It's available right now. You guys can see this is more of a high-end table book. You know what I mean? You got high glossy pictures in the inside. You know what I mean? Even to put in some drinks in here also. You guys just check it out. Now, before we do anything, first thing we're gonna do is we're gonna go ahead and preheat our oven. We're gonna hit bake 325 and start. Now as the oven is coming up to temp, right? I'm gonna go ahead and take my hand. Look, you can see from it just sitting right here and resting, it just started to, you know, relax and reduce some of its juices, right? Now, obviously, if you look at this, this is already spiral cut. I like to try to find on when they not spiral cut. That way I can cut them, do my diagonal, get my slices, make little holes for my clothes and all of that. But since I'm gonna be using a cooling rack and we got some juices already down, I don't do nothing with this first layer. I'll just leave it like it is, right? Then we're gonna place it face down. Face down. Now here's a little trick. What we're gonna do is we're gonna steam this, right? So I put some foil down there just so we don't want nothing like the burn and nothing like that, but by putting no water, it's gonna dilute it anyway. So I just put about a cup of water in here, right? Just down to the bottom. Oh, it makes sense to you. Then I'm gonna get some aluminum foil, right? And I'm gonna cover this. I'm gonna cover it so it can trap some of the steam and just we wanna steam it from the face and just heat it up. Now, when you guys buy them like this, you know this is already cooked, right? You can go ahead and make yourself a cold sandwich, stick it in a microwave, heat it up however you wanna do it. But we wanna infuse it with that, you know with that flavor, right? So if you guys wanna tell me down in the comment section below, I'm gonna show it to you two ways. Look at my foil. Tell me which way do we suppose to work? Is it supposed to be the dull side or the shiny side? I'll wait. Now for real, I'm gonna go ahead and give up the game. Look, we gonna go ahead and just do it like this. The shiny side stay up. All right, I'm just gonna go with this like this. That's enough. I might put another piece over here because this part is open. But I just wanna put a little tin over there so that the steam, catch it all, keep it nice and moist. All right, so look, I put another one on the top of this, right? So I went this way, like the plus pattern, right? Just, that's cool. We got the water in the inside. I'm at 325, I'm getting ready to put this in here and we gonna go ahead and let you start the steam and the warm up. All right, so when I say 20 minutes, that's the first 20. Okay, so we have about five minutes, you know, from the first 20 minutes, right? So now we getting ready to make our little glaze, right? I'm gonna start off with it low. I just wanna melt my butter, right? So I'm gonna go ahead and add my butter to it. Now remember, the first 20 minutes is only really about just heating up the ham. You guys probably had it in the refrigerator, you know what I mean? So we just wanna heat it up, get it nice and warm. So once we go ahead and put a little coat on there, we want it to like just run and do its thing, right? All right, now we got our butter melted, right? So now we just gonna put the rest of our ingredients in. Now this one here, I'm gonna do it the right way. You know how you're supposed to put it in, then pack it. That's where we gonna do it, right? So we pack that in there. I'm gonna get this going. Let that start, you know, melting, doing this thing. Then we're gonna come with our honey. I've been putting honey in so long, and you know, working with it, I don't need to like measure it. And then after that, we're trying to come with our bourbon. Now this part right here, you can completely, you know, skip, you know, this is really up to you. But if you're looking for that unique taste, those of you guys that love to have that peach, that bourbon peach cobbler, just right here is it. Now I'm gonna go ahead and raise my temperature up, right, cause I wanna get this. I'm gonna put it at about a medium flame, reason being, cause I want this to go ahead. And you don't wanna bring it up to a boil, right? Now when it comes to the bourbon, listen, I'm gonna go ahead and measure this out. We gonna put a half a cup in. Now that's gonna look like a lot to you guys, but don't forget, we're gonna cook the liquor out, right? So, okay, so you see it's boiling, right? We start to cook some of that, you know, bourbon, you know, flavor, you know, leaving that in there and we cooking some of the alcohol flavor out of it, right, the alcohol. Now what we wanna do is we do this for about two to three minutes. And then after that, then I'm gonna take it off. It's still gonna be a little bit on a liquidy side, you know what I mean, but don't worry. We just wanna brush it and we wanna infuse it with that, you know, with that savory ham. And we finna make something magical. Now, I'm just gonna go ahead and take my brush and just start to, you know, let this run down the side, let this start to, you know, bake in. Now this is a 10 pound, you know, ham, right? So this is probably gonna take close to about three hours, right? And don't forget, the full recipe is in my newest cookbook. This is my standalone. You guys gotta go out and get it. Listen, I'm still signing them, so guaranteed you get one before Christmas, go ahead and copy yourself one. It's on smokingandgrillingwithab.com, that's W-I-T-A-V.com. Now, let me put this back inside and then I'll see you guys in 30 minutes. Every 30 minutes, we gonna go ahead and do a little baste. This is 30 minutes in, right? I'm gonna brush my brush and then look, as you let your glaze, you know, sit around, you know, as it just sits, right? You see, it starts to thicken up, but we wanna go ahead and get this on here. Now, if you pay attention down here, because we put it down, face down on this one here, I'm gonna take this and just put something inside of here. You know? It'll be a little bit on the one side, but don't worry, you guys will be able to, you know, handle it. You see this right here? This is making sure that when I go ahead and I get myself a slice, those are done, right? So we gonna do this every 30 minutes until it reaches the internal temp of about 140. So I'm gonna probably do this for at least, you know, four or five more times, but you see what I'm doing? We finna put this aluminum tin on here and then we gonna continue the process. Now, I'm not gonna show it to you no more until after we get ready to take it out, but you got it. I don't wanna like just make it like super redundant. It just take a little bit of time, but I promise you the end result is well worth it. All right, folks. So let me just go ahead and check it, see where we at. Let me just bring it around so I can see it. Let's say 125 there. Now you see right here, it says 128. It just dropped from 130. 130 is good, right? That tell me right now, this baby is ready to set up for the broil. Now what we gonna do is put a little color, put a little edge, that's that flavor too. So you know when we talk about fine, that's what we gonna do, put a little fine on the edge. It ain't really fine, it's just like a lot of flavor. What it's gonna do is caramelize the sugars. You know that brown sugar, it just make this nice, folks. Okay, so what I did was I just up right at it, right? Well, I'm not really up right at it. You know what I mean? I just set it on this side, right? So now I wanna go ahead and put some of this on here because I just set my oven to broil, right? So we gonna go ahead and tighten this up a little bit. You know what I mean? And get a little caramelization going. But you see this right here and you see the way she is. Look, yes, sir. All right, so look, my oven is up, right? I got it set on broil. We gonna put it in here and we not finna walk away, right? Like I said, we got those brown sugars in there and it will caramelize real quick and get black on you. Right, so you see that right there? I know some of y'all right now looking for that bread and getting ready to put it on the screen. Now, this is cool just enough so I can touch it. I'm getting ready to open this and I'm gonna keep my eyes on it and watch the edges. Right, as soon as I see it start to, you know, like boil on the top, that's when I'm gonna take it out. I promise you, if you wait, once you see that and you wait one minute, it's gonna turn black on you. Nothing wrong with it, but listen, for your presentation, you just want it to be right. Okay, folks, look at the masterpiece. I don't know if you guys can tell right now, but you see that already? I done already tore something off and did that. You know, did that, right? So I'm gonna go ahead and just tear it a little bit and it's all right in here, you know, for a couple of layers down there. But I don't know about y'all, but the best thing about ham and even turkey is when you make them sandwiches, folks. Now, you're looking to do something different, you know, for the, I guess this is more really like traditional for like Christmas, you know, like a Christmas ham, right? I'm not finna over-talk it, we finna enjoy this, folks. This right here is the way to go, folks. I don't know what else to say. Listen, you put one of these out, do a couple of corners hands, which I'm getting ready to make some of those and put those out right before, you know, Christmas. So your boy, A.B., got you covered. Don't forget the cookbook is on my website, smoking and grilling with A.B., that's W-I-T-A-B.com, right? You guys can go by there and check out some of the recipes, you know what I mean? This right here, it gets you covered, you know what I mean? And I don't wanna like over-talk it, but I wanna tell you this right here is the way to go. Now, if you're new to my channel, I'm gonna just say it like this. Listen, don't forget to like, subscribe, and tell everybody out here, there's a channel out here that's simplifying these recipes and taking a mystery out of cooking. And you know what I'm finna do, folks? I'm off to the pantry, I'm finna get a couple of slices of thick Texas toast. I'm finna hit it with a little mayo, you know what I'm saying? That I'm gonna put some of this warm ham on that, and guess what? I'm finna sit out with a glass of grape kugelade in it. You know what? I'm gonna exit this way. I'm out. Peace.