"My husband made this for Thanksgiving to go next to the turkey. It was sooooo good, he made it again for Christmas. There were two hams at Christmas dinner, in addition to turkey. Guess which one was almost gone by the end of the day? This time he also used a syringe to inject some of the juices and bourbon into the meat. We also put parchment in the bottom of the pan because it was such a nightmare to clean up the first time. It cleaned up like a breeze this time, and the ham was oh-so-good, everyone raved. The bone and bits of leftovers made a nice split pea soup later in the week. AWESOME!!!!