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taking a spiral sliced glazed ahm to the next level?

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We are having a Spiral sliced ham (in additon to a Weber Turkey) on the gas grill- what is the best preparation of the ham to, shall I dare say it "kick it up a notch". All ideas welcomed

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  1. How about a sauce made with bourbon and raisins? I don't have a real recipe I just sort of wing it but bourbon, brown sugar, a bit of dry mustard and raisins simmered until the sugar is dissolved and the raisins are plump. I've always liked it with ham.