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In this recipe, a fully-cooked ham is glazed with sugar and spice -- and some bourbon -- to coat and permeate the meat.

Source: Martha Stewart Living, April 1996



Cook's Notes

A ham this size can serve 16 people for dinner and up to 50 for hors d'oeuvres.

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How would you rate this recipe?
  • etcbh8256059
    18 NOV, 2017
    dande512 I made this ham recipe in the late 90s and promptly misplaced the recipe until now. I followed the recipe exactly. It's a little time consuming but oh so worth the effort. I plan to serve this ham recipe for Thanksgiving dinner. This recipe was a hit in the 90s and I fully expect it to wow my guest in 2017.
  • robinkardokus
    4 MAY, 2016
    It took more like 3 hours to heat my 17 3/4 pound ham up to 140 degrees. And 30 minutes to cut the rind off, trim the fat, place the cloves in and glaze it. So an extra hour and a half.
  • indigo991
    22 NOV, 2012
    This glaze is highly requested every year!!!! This will be my 3rd time making this. I use ground up everything and the taste is spectacular!!!
  • ilovedexter
    25 APR, 2011
    Spectacular! This is only the 3rd time I've done a ham and was by far the best!! Used bone-out ham. With the rind removed, the flavours really penetrated! I used only two tablespoons of sugar (in the glaze mix) and 1 or 1.5 of corn syrup and it was perfect - not too sweet. The cardamom pods wouldn't crack with the M&P, so I used my fingers to break them open. Really outstanding - had with the scalloped potatoes & green/butter bean salad and that was plenty of food. Fabulous flavour combinations!
  • indigo991
    22 NOV, 2010
    I use already ground up yellow mustard, cardamom, and fennel seeds because I don't have a mortar. It comes out just as great. Make it every year because its highly requested.
  • mar9tin
    23 MAR, 2008
    Butt half hams have no fat and shank half hams have precious little nowadays, so what do you do? Also it is damn near impossible to get the sugars to stick.

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