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Baked Ham with Maple Glaze

Reviewed: Sep. 18, 2007
For this recipe, use a generous tablespoon of bourbon and omit the red wine vinegar. I used this recipe for sliced baked ham (fully cooked hickory smoked pit ham) that I served to more than 150 people at a function. Each piece of ham was layered in a pan and got a generous helping of sauce in which to marinate through the heating process, which was kept covered on low temperature to heat. For serving, I spashed each plate with a line of the sauce to punctuate and freshen the flavor. This recipe was a huge success...and everyone wanted to know what the "secret" ingredient was!
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