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
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.