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Bourbon-Glazed Ham

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Using a bone-in ham is important because bone intensifies the flavor of the meat. A glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements the saltiness of the meat.

Source: Everyday Food, March/April 2003
Total Time Prep Servings

Ingredients

Directions

Variations

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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Reviews

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How would you rate this recipe?
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  • Trassharp
    4 APR, 2010
    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.
    Reply
  • SOMERSIZING
    31 AUG, 2008
    HAVE WANTED A GOOD RECIPE FOR HAM, THANKS A LOT FOR THE COMMENTS THEY HELPED ME TO DECIDE ON THIS RECIPE.
    Reply
  • cookiepusher
    25 DEC, 2007
    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.
    Reply
  • Wstekng
    27 NOV, 2007
    So GOOD!. I placed whole cloves all over ham after scoring and poured apple cider over ham before baking. Glaze is simple and delicious.
    Reply

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