Honey-Bourbon Glazed Ham

• 1 (9 1/4 lb) fully cooked bone-in ham
• 40 whole cloves
• 1/2 cup firmly packed light brown sugar
• 1/2 cup honey
• 1/2 cup Bourbon
• 1/3 cup creole mustard
• 1/3 cup molasses

1. Preheat oven to 350 degrees F. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in center of diamonds. Place ham in an aluminum foil-lined 13 x 9-inch pan.
2. Stir together brown sugar and next 4 ingredients; spoon over ham.
3. Bake at 350 degrees F on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove from oven, and let stand 30 minutes. Makes 16 servings.
4. Ham 101: Cooked ham can be served directly from the refrigerator. If you'd like to serve it hot, heat in a 350 degree F oven to an internal temperature of 140 degrees F.
5. Uncooked ham should be heated to an internal temperature of 160 degrees F in a 350 degree F oven. Plan to cook it 18 to 20 minutes per pound.
6. Dry-cured ham is rubbed with salt and seasonings and then stored until the salt fully penetrates the meat.
7. Wet-cured ham is seasoned with a brine solution, which keeps the meat moist and the texture tender.

cloves, brown sugar, honey, bourbon, creole mustard, molasses

Taken from www.food.com/recipe/honey-bourbon-glazed-ham-470583 (may not work)