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Because of its simple ingredient list, easy preparation and unbeatable flavor, this baked ham is one you'll come to rely on often. The honey-bourbon glaze not only looks lovely, but also helps to seal in the meat's juices. —Jean Adams, Waycross, Georgia
Nutritional Facts 6 ounces ham equals 379 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 1,958 mg sodium, 43 g carbohydrate, trace fiber, 38 g protein.
Originally published as Bourbon Baked Ham in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p166
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Mar. 30, 2013 by joybear1
This glaze will be a staple in our home.
Reviewed on Mar. 25, 2013 by suzisuzuki
This is a wonderful recipe! I've already used it 1 Easters in a row and the recipients absolutely loved it.This bourbon sauce is great for ther meats as well. Absolutely delicous~~
Reviewed on Mar. 01, 2013 by CometCooker
It was really good but it wasn't very pretty with the dark glaze. Everyone said they liked it though.
Reviewed on Dec. 24, 2012 by doctorkb
Freaking incredible!The one thing I've done to make it better is used a turkey baster w/syringe tip to "inject" glaze between the spiral slices during the 2-3 bastings I do.
Freaking incredible!
The one thing I've done to make it better is used a turkey baster w/syringe tip to "inject" glaze between the spiral slices during the 2-3 bastings I do.
Reviewed on Apr. 15, 2012 by SassyLacey
This was really good but too much work for a glaze. I used dark rum since I had no bourbon on hand and it worked great.
Reviewed on Apr. 13, 2012 by iteach5
I forgot to mention in my review below that I used a Ready to Cook ham instead of a fully-cooked spiral ham. I cooked it a couple of hours and then glazed it. Next time I will cut back on the baking time, but it was really moist and tender anyway. Fabulous!
This recipe is defintely a keeper! I made it a couple of nights ago, and my husband and I both loved it. I used home-made sorghum molasses which is very sweet, so I cut back to 1/4 cup. I also used 3/4 cup honey instead of the full cup. It still made a lot of glaze and was plenty sweet. Kudos!
Reviewed on Apr. 09, 2012 by elle0080
Used this recipe for my Easter ham and it got rave reviews. Only thing to change is to cook it for only 1 1/2 hours and I did it covered with foil to retain moisture. The glaze was yummy and easy!
Reviewed on Apr. 07, 2012 by Shan.
I liked the flavor but think the recipe calls for to much molasses. So next time will try with less
Reviewed on Apr. 04, 2012 by 76767676
I also usually bake my ham and baste it in beer (that's how my mom always did it). But this sounds wonderful, especially with the mustard in it to keep it from being too sweet.
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