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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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