Ham with Bourbon, Molasses, and Pecan Glaze

没有这几年虽然是一个big hit. Will likely make again this year but I can't find light molasses. Any thoughts about agave or maple syrup as a substitution ?

• Lorraine63

• Toronto On

• 4/13/2017

This was the first ham that I've ever made. I used a bone in ham. Was a bit uncertain when I tasted the glaze but it was very good in the end. Couldn't find light molasses so I used the darker kind. The ham was very good and really liked by the whole family but not good enough to stop me from experimenting with other ham recipes next time.

• kayday0

• Canada

• 8/26/2016

Awesome! Everyone raved and wanted the recipe! This is a keeper!

• itsasouthernthing

• Easley, SC

• 12/6/2014

This has been my go to glaze recipe for years and it also has become a favorite for everyone I have given the recipe to. Some of the glaze always drips into the pan and mingles with the pan juices that makes a great sauce after you remove some of the fat. I added about a tablespoon of bourbon to the pan juices this year and loved it. This recipe was written for a cured smoked ham so if you are using a fresh ham it will be different and you will need to make adjustments to the cooking time. I usually make it with a 9 pound 1/2 ham and cut the glaze recipe in half.

• dbuccieri

• Minneapolis

• 1/11/2014

I did substitute Captain Morgan Rum for the bourbon, and since I used a D'artagnan whole ham, didn't have to remove the rind, other than that, followed the recipe exactly. I've never prepared a whole, bone-in ham before, but I can tell you everyone at our New Year's party raved! None of us had ever tasted ham this delicious before - it is amazing - if you've never ordered a D'artagnan, you can't know what you're missing. Thanks, Epicurious and Bon Appetit for the suggestion and the wonderful recipe.

• pearlperso

• Fountain Valley, CA

• 1/1/2014

Moist and flavorful. I bought a " cooks" ham. Fantastic

• Jmazzoleni

• Chicago

• 12/31/2013

OH MY HEAVENS! This reminds me of a Laurentian maple smoked ham that I had about 30 years ago! Albeit, my ham was home-grown and another good thing about that was that I finished my pigs for two months with molasses - so double whammy! For you poor souls that can't get a hold of a real ham, this recipe will produce a great result with a store bought one. The only thing that I can stress -- really double wrap, triple wrap your roasting pan. Mine is ruined due to leakage through the tinfoil of the glaze...I don't mind...it was worth it :)

• stephmartin

• BEAUTIFUL Nova Scotia

• 12/27/2013

This is the first ham I ever made. I made it for Christmas dinner, serving 7. I halved the recipe, and cooked for half the time. It turned out fantastically! Everyone raved about it saying it was the best ham they ever had. I'm not a big ham person, but I loved it too. I gave out the recipe to two people. It was so easy to make. I didn't have a grinder for the nuts, so I just chopped them pretty fine.

• Lvanduyne

• New Rochelle, NY

• 12/26/2013

Excellent. I had never made a fresh ham before and this was easy and terrific.

• amy212

• 12/26/2013

我做了这个釉配方。我读过the other reviews and wondered if it was truly as great as everyone had said...YES, it is. I cooked it to an internal temp of 130 and then put the glaze on in the 425 degree oven, the glaze ran a bit but all in all--it was fabulous!! I'll be using this recipe again for sure. Thanks!

• anpsteph1

• Wartrace, TN

• 7/8/2013

Made this ham for Easter and it was incredible. Everyone, all 18 people, raved. We ate about half of the ham and planned another get together to eat the rest on homemade rolls. I've made a lot of hams in my life but this was the best one ever! Couldn't find fresh apple juice so just used plain bottled, still came out great.

• richterrenee

• Chicago

• 4/1/2013

Four forks for flavor on the glaze, but three forks for the directions. 425 was too hot for my spiral-sliced ham and curled/dried the first several slices to a ham-jerky texture. Next time I'll pay more attention and use a lower temp.

• krcullen

• cincinnati, oh

• 1/3/2013

I made this recipe for Thanksgiving to huge raves. This is literally the best glaze I've ever tasted. This is not only great for the ham out of the oven, but it's also wonderful on sandwiches later. As I'm writing this review, I'm making this again but increasing the glaze ratios (about 1.5 times larger) so I have plenty for leftovers. If you love a sweet glaze and pecans, you'll absolutely love this!

• bmccic

• Goldens Bridge, NY

• 12/29/2012

I have made this recipe for the past three years at the holidays and will be making it again this year. The crust that is created with the glaze is AMAZING. So easy to prepare, and delicious!

• floridacook

• orlando, fl

• 12/16/2012

I didn't like it. My guests raved about it and the glaze but not me. I was disappointed that a $3.69/pd x 21 pound whole ham $77, was boring. Made it exactly as written with the following exceptions: Made 1.5 times as much glaze. Mine was 22 pounds. At 10 min per pound = 3 hrs 40 minutes to reach recipe 135. My butcher and many reviews suggested 15 or more = 5.5 hours. In 2 hours it was at 125?? Still 4 hours til dinner, I dropped the temp to 250 (2 Oven Thermometers) So at 3 hours it was 122? Bumped to 290 for an hour = 125? Oven temp was exact. Bumped it back to 325 and reached 135 in 5 hours. Applied room temp glaze at 425 and in 6 hours was 155 and glaze was starting to burn, pulled it out and carved in 30 minutes. Boring, perhaps 2 qts of juice. still red at bone. Next time I will cook two pork roasts.

• jimhuber

• Los Gatos

• 12/15/2012