"My dad made this ham for Christmas about 15 years ago, and we loved it. I haven't made a different ham since and haven't loved one as much." — AMYDANIELLE1
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1 (8 1/2 pound)
cooked bone-in ham (shank end)
firmly packed brown sugar
1 1/2 teaspoons
freshly ground black pepper
This was better than expected, don't change a thing except maybe double the sauce/glaze for extra. I used a cooked/smoked ham shank that was on sale and wondered what to do different and found this recipe. I will be making this again that's for sure. I doubled the glaze recipe and heated in sauce pan to cook off alcohol then added to pan for last 10 minutes to thicken. Note: be careful to not let it all boil over and do not taste before hand or bourbon and pepper will knock you socks off. just let it cook down and you will end up with the most flavorful thick sauce you can imagine. Have photos to come as soon as I figure out how to do it. Thanks Amydanielle1 for the recipe. Awesome!
Ham, cloves and brown sugar was not a new idea for me, but adding the bourbon whiskey was. I worried a bit as I mixed the whiskey and brown sugar together as the smell of the whiskey was VERY strong. I prepared and baked as the instructions were written and the results were fantastic. Of course, the pungent smell of the whiskey evaporated as the ham cooked. By basting as the ham cooked it formed a nice crust on the outer edge of the ham. I did let it rest for the 15 minutes be carving. We served this on Hawaiian rolls and it was enjoyed by all. I most definitely will be preparing a ham this way again, especially since I have a full bottle of whiskey! Thanks AMYDANIELLE1 for sharing your recipe. I'm happy to be the first to review and photograph your recipe.
What a great glaze recipe!! Will use again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Bourbon Ham
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 461
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