Here is a main entree that is sure to create wonderful memories at your table!

This Easter I had the pleasure of dining at my extended family in Red Wing … the home of Bob & Susan Goetz. Susan is a wonderful cook so I was prepared to eat some really great food. What I wasn’t prepared for was to be presented with one of the most beautiful hams, something that could certainly compete with anything from the best food magazine! Seriously … it was that beautiful and the taste was over the top good. I knew before I even tasted it that this ham would now be in competition with my Holiday Ham, recipe previously shared on this blog. One bite and I knew that I had to develop a strategy for eating this meal because I did not want to fill up too fast and not be able to go back for seconds.

I had to ask Susan for the recipe of which she gladly shared with me. She also prepared a cheesy potato casserole that was to die for! I’ll share that tomorrow. So, here we go.


  • 1 (9+ lb) fully cooked, bone-in ham
  • 40 whole cloves
  • 1/2 cup light brown sugar-firmly packed
  • 1/2 cup honey
  • 1/2 cup bourbon
  • 1/3 cup Creole mustard
  • 1/3 cup molasses


  1. Preheat oven to 350 degrees. Remove the skin from the ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1-inch apart in a diamond pattern.
  2. Insert cloves in centers of diamonds. Place ham in roaster.
  3. Stir together brown sugar, honey, bourbon, mustard and molasses. Spoon over ham.
  4. Place ham in preheated oven for 2 1/2 hours – basting with pan juices every 30 minutes. (It is important that you baste every 30 minutes!)
  5. After 2 1/2 hours, cover ham with aluminum foil to prevent excessive browning. Continue to roast for another 60 minutes.
  6. At the end of the roasting time, remove ham from oven and transfer to a serving platter. Cover with foil and allow ham to rest for 20 minutes before slicing and serving.