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.
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I made this for Christmas dinner this year. I started marinating it after the Christmas Eve...