BAKED HAM WITH BOURBON GLAZE (for twelve)

½ fully cooked smoked bone-in ham (about 7 pounds), not spiral cut

¾ cup packed light brown sugar

¼ cup Dijon mustard

2 tablespoons bourbon, cider or water

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1.  Preheat the oven to 350*.  Trim all but ¼ inch fat from the ham, and score the remaining fat in ¾ inch diamonds, just deep enough to reach the meat without cutting into it.  Place ham, fat side up, on a rack in a roasting pan.

2.  In a small bowl, mix together brown sugar, mustard and bourbon.  Brush ¼ of glaze over the ham.  Bake the ham, brushing with the remaining glaze every 30 minutes, until heated through (140* on a meat thermometer), about 2 hours.

3.  Let ham stand about 15 minutes before carving.  Using a knife with a long blade, carve downward to the bone.  Run the knife horizontally through the ham, along the top of the bone, to release the slices.

from marthastewart.com