Using a bone-in ham is important because bone intensifies the flavor of the meat. A bourbon-glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements the saltiness of the meat.
Martha has also prepared this recipe by trimming all but 1/2 inch of fat from the ham in Step 1 of the instructions.
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i have been making this since it appeared in the Everyday Magazine a few years ago. One of my favorite recipes since it is so easy.
HAVE WANTED A GOOD RECIPE FOR HAM, THANKS A LOT FOR THE COMMENTS THEY HELPED ME TO DECIDE ON THIS RECIPE.
I made this with cognac instead of bourbon, and used the Martha Stewart ham I bought at Costco. Cooked it outside on my gas grill, using only the outside burners. Best ham I ever made! Will do this again at Easter.
So GOOD!. I placed whole cloves all over ham after scoring and poured apple cider over ham before baking. Glaze is simple and delicious.