Apricot-Bourbon Glazed Ham

These April 2014 recipes represent our Easter dinner menu. Everyone thought the food selections meshed well, so we wanted to have a record for future Easter dinners.

There comes a point when the modifications may make the final product unrecognizable. We may have reached that point with this recipe. Here is the link to the original recipe from Martha Stewart Living. We followed the directions to the letter, but, well, we had a couple of major substitutions to the ingredients. We used apple jelly, not apricot jam; we used Canadian blended whisky, not Kentucky bourbon.

So, the results were great! If you make the recipe as it was originally designed, please let us know how it turned out. We’re happy with our modifications.

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