Call up grandma and tell her you’re making the ham this Christmas.
Josh Scherer over at Thrillist (read the hilarious backstory here) cooked up this recipe and it includes three of my favorite things: Fireball, ham, and lighting sh*t on fire. The best part is that the ham is already cooked, so at the very least, you’re just heating it up and making it taste amazing.
Here’s what to do:
8-10-pound fully cooked spiral-sliced ham
750 ml bottle Fireball whiskey
20 ounces of cola
4 tablespoon of butter
1 cup maraschino cherries
1/2 cup brown sugar
-Preheat your oven to 400 degrees.
-Place the ham in a large baking dish and pour one cup of Fireball evenly over the ham, making sure it gets in the creases of each slice.
-Cook the ham uncovered in the oven for 45 minutes.
-Heat a large sauce pan on high then add two cups of Fireball, the cola, butter, brown sugar, and stir.
-While the mixture is heating up, peel, core, and chop your pineapple into 1-inch chunks, and pull the stems off your cherries.
-When the glaze comes to a boil, add your fruits and continue to stir until the glaze reduces by half. This should take about 10 to 12 minutes. You want the glaze to have the consistency of warm maple syrup.
-Take the ham out of the oven and transfer it to the largest saute pan you have.
-An 8-10 lb ham should fit in a saute pan that is 12-inches in diameter.
-Crank the heat to high then pour your glaze over the top of the ham. Let the ham and glaze cook for 2-3 minutes, and then pour a cup of Fireball over the top.
-Do a shot for yourself. (You deserve it)
-Quickly use a BBQ starter to ignite the alcohol. Turn off the burner off and let the flame burn out.
-Keep baking soda close in case of fire. (Seriously)
Whiskey Riff is the most entertaining country site…ever.