Gold Label Spiral Cut Ham with Jack Daniel’s® Mustard Sauce

Gold Label Spiral Cut Ham with Jack Daniel's® Mustard Sauce




  • 1 1/2 cups low sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons Butter
  • 1/4 cup shallots, minced
  • 1 teaspoon Minced Garlic
  • 1/2 cup Jack Daniel's® Whiskey
  • 1 tablespoon packed brown sugar
  • 1/3 cup Jack Daniel's® Old No. 7 Mustard
  • 1 tablespoon minced fresh thyme
  • salt and pepper to taste
  • 1 6pound Lunds or Byerly's Gold Label Spiral Cut Ham


  1. Whisk together chicken both and cornstarch in small mixing bowl; set aside. Heat butter in large skillet over medium heat; add shallots and sauté until soft, about 2 to 3 minutes. Add garlic and sauté 1 minute. Stir in whiskey and sugar; increase heat to medium-high and boil 4 to 5 minutes.
  2. Whisk chicken broth and cornstarch mixture to recombine, then gradually whisk into simmering liquid; return sauce to a boil; reduce heat and stir until thickened.
  3. Remove from heat and whisk in mustard and thyme; season with salt and pepper to taste. Sauce can be cooled to room temperature and refrigerated up to 2 days. (Reheat in medium saucepan over medium-low heat.) Serve warm with ham.
  4. Our ham is fully cooked so heating is optional. If you want to heat, preheat oven to 325 F, unwrap gold foil, REMOVE THE PAPER PROTECTOR SHEET and re-wrap in foil, keeping honey glazed side up. Bake 20 minutes per pound before serving. DO NOT OVERHEAT or ham will dry out.
  5. Circle the bone with a sharp knife, which loosens the ham. Then cut slices lengthwise before serving.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.