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Burbon and Praline Ham

8 lb Precooked ham, with fat left on
1 1/2 c Burbon
2 tb Butter
1 c Maple syrup
1/2 c Brown sugar
1/2 c Ground or finely chopped pecans
1/2 c Pecan halves


Score the skin & fat of the ham & rub liberally with burbon. Place in smallest baking dish that will hold it & pour over the rest of the burbon. Marinate for 2-3 hours, basting every half hour. Pour off excess whisky & bake the ham, skin side up, for 2 hours at 325. In a saucepan melt the butter stir in burbon marinade, syrup, sugar & pecans. Bring mixture to a boil. Pour the glaze over it & brush well with a pastry brush. Decorate with pecan halves & bake for an additional 15 minutes.


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