Monday, December 29, 2008

Bourbon Glazed Ham

For Christmas Day, we are usually eating Christmas Eve leftovers or head over to a Jewish Pizza place as it is the only place open on Christmas day. This year I decided to make the traditional Christmas day meals, starting off with a Bourbon Glazed Ham for brunch with a side of green bean casserole. I was lucky enough to find this recipe from a newsletter I received from Bon Appetit just a couple of days before Christmas. Though in this recipe it calls for Bourbon, I opted with Cognac and it came out superb. With the nice crunch of pecans in the sauce just put this recipe over the top.

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