I made this for Christmas dinner this year. I started marinating it after the Christmas Eve Service and started baking it at about 12 for a dinner at 3. The dish was excellent. I was worried about the bourbon over powering the flavor after reading a couple of reviews, and that was not the case. As my wife and I were finishing off the bottle of Pinot Noir, we discussed the possiblity of using a sprial cut ham next year, or the next time I make the dish. Recipe was extremely easy. The biggest challenge was finding a bag big enough. We ended up using a roasting bag. Thank you for the recipe.

Reviewed On: Dec. 27, 2010

I have been making this soup for the past few years for our youth sponsored "Souper Bowl" fund raiser. It is always a hit, with the youth eating a lot of the soup. I use a vegetable bullion instead of a meat broth to keep it truly vegetarian. At the house, I use the chicken broth and my daughter loves it.

Reviewed On: Oct. 16, 2009

I seen this recipe the other day, and thought that it sounded too simple to be good. I made it yesterday for dinner. I have a finicky 17 year old daughter who can make preparing a meal a challenge, however, she loved this soup. She even had it for lunch today. I fixed a loaf of beer bread to go with it. Merlot goes great with it. I will definately being making this recipe again. Thanks for a great fall winter recipe.

Reviewed On: Oct. 10, 2009