"Ham soaked in liquor is very, very bad. Ham soaked in liquor and lit on fire is very, very good."
Flaming Fireball Ham
Total Time: 1 hour
Yield: 14 hungry people
- 8-10-pound fully cooked spiral-sliced ham
- 750 ml bottle Fireball whiskey
- 20 ounces of cola
- 4 tablespoon of butter
- 1 pineapple
- 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. Throw the ham uncovered in the oven for 45 minutes. It’s fully cooked, so really, you’re just warming it up.
- While the ham is heating up, make the glaze. 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. Mine did. 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. Quickly and carefully use a BBQ starter to ignite the alcohol. Turn off the burner off and let the flame burn out naturally — sort of like your dreams of becoming the next LeBron James.