Baked Ham with Low Carb Maple Bourbon Glaze

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This recipe was trying to do to much with ham. The ingredients did not favor well with ham.

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We had this once and it was great, but trying to make this for Easter Dinner today and the glaze at this point is a damp sandy like mixture. Do you have to heat it to make it more syrupy so it will drip like the recipe calls for? Used 1&? cup of Splenda, did it really call for 1&? cup or just a ? cup?

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I made this for Christmas dinner and everyone raved about how good the ham was. Based on earlier reviews, I only used a 1/4 cup of splenda and it was perfect - added just the right amount of sweetness and not over bearing. I will definitely make this one again.

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This was the very first recipe I used from FN.com. Everyone loved it! Even my in-laws were impressed! This is the only way I make my ham now. I've even had some family members try to make it on their own, but it wasn't the same. Who knew low carb could taste so good!

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I used a quarter of the sugar and it was still so perfectly sweet. The second time I used full sugar and it was good.

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I used this recipe at Xmas and everybody raved about it. Just as good as the expensive spiral ham from you know where. Thanks George! We're doing it again for Easter.

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I liked this a lot, but...I thought it was a little sweet. Next time I am going to reduce the sugar substitute from 1 1/4 cups to 3/4 cup and see if that helps.

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Then flavor of this ham turned out wonderful. I had a small dinner party and everyone raved on and on about how delicious it was...best ham they ever had.

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This was the best ham I've ever made.
Fantastic taste and really easy! I scored it and placed the cloves in it before putting in a cooking bag. After baking for an hour, I added the glaze and finished the baking. Yummy! Much better than those expensive spiral sliced hams.

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This was better than I would have ever dreamed it would be! Whole family loved it! Thanks George!