5 Reviews

I see by the photo you add some whole Cloves to the ham, So did too.And it was a bone-in ham I did not have O.J. on hand, the grandkids got to all of it. I use Pineapple juice and use Jack Dainels for the bourbon, but otherwise I followed the recipe. It came out "OVER THE TOP" I now have two ways to this. YOU HAVE SUCCESS!! with me. Now I can do the happy food dance!! Thank you!!! Happy Cooking to you and y'all! Grpa <br/>P.S. This would receive the Nobel Pie Prize in Food, if such an accolade existed.<br/>THAT WAS SOOO GOOD !! THAT YOU GET....6-7 STARS<br/>I am jealous because I lacking some of your skills !! You are a contributor to food world !!.<br/>THANK YOU.

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CHEF GRPA October 18, 2013

I was going to post this recipe I received in a periodical I receive. I saw it was already posted.I made this for Easter. It came out tasty and moist. We used Black Strap Molasses and Southern Comfort. That is what we had on hand. Every loved it. We are already of saying we will make this recipe again the next time we bake a ham. The were also delicious. We served it on the side.

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Jane from Ohio April 08, 2015

Excellent ham! We loved the flavor from the glaze. It was delicious! I ended up tenting my ham halfway through cooking because my half ham was spiral sliced and I didn't want the edges to burn. I still basted every 15 to 30 minutes. The outcome was delicious. Thank you!

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LifeIsGood December 24, 2014

Made for the Sweet December Game 2014 - I was just about to start putting the glaze together when I had a flashback to my early extended family meals & I made a chg that I see was made by another reviewer. I subbed pineapple juice for the OJ & also added crushed pineapple to the top of the ham as I continued to douse it w/the glaze. It's amazing how different things look when you use a product from another geographic area. I used a boneless rolled Bayonne Skinka, the French equivalent of a boneless US ham. While highly touted as the "champagne of hams", I have never agreed until now & always found them dry. This was excellent & the best outcome I've had w/a Bayonne ham. The ham was moist & well-flavored. Thx for sharing this recipe w/us. :-)

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twissis December 02, 2014

Delicious glaze! I subbed Jack Dainels for the bourbon, but otherwise I followed the recipe. We all loved it! Made for Potluck 2010 tag game.

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AcadiaTwo March 10, 2010
Baked Ham With Bourbon Glaze