bourbon pecan ham

I experimented with ham last night, my first one, and used this bourbon pecan ham recipe. It was a huge success, and the nice part was, I didn’t really need to modify the recipe at all. About the only thing I would suggest is that 325 is a bit low, and takes much longer than 10-12 minutes per pound.

Probably start at 350, with the ham covered and on a roasting rack. Keep an eye on the temperature using your trusty meat thermometer. Once the internal temp reaches 120 or so, you’re probably good to go. Put the glaze on, put the ham back in the oven, crank the heat up to 400, and you’ll be done in about 20-30 minutes. Just mind the temperature — you don’t want the ham getting much hotter than 130.

Sorry, no pics for this one.