Bourbon And Orange-Glazed Ham

• 1 (8 1/2-pound) 33%-less-sodium smoked, fully cooked ham
• 8 cups apple cider
• 2 cups fresh orange juice (about 8 medium oranges)
• 3/4 cup bourbon
• 1/2 cup sorghum
• 4 black peppercorns
• 1 bay leaf
• 1/4 teaspoon salt
• Cooking spray
• 1 cup water

1. Place ham in a large stockpot; add cider and enough water to cover ham. Bring to a simmer; simmer 30 minutes. Discard cider mixture; cool ham for 20 minutes. Cover and chill ham 8 hours. Trim rind and most of fat, leaving a 1/4-inch layer of fat. Score outside of ham in a diamond pattern.
2. Combine juice, bourbon, sorghum, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer until reduced to 1 1/2 cups (about 35 minutes). Remove from heat; stir in salt.
3. Preheat oven to 350u0b0.
4. Place ham on a rack coated with cooking spray. Pour 1 cup water into a shallow roasting pan; place rack in pan. Brush ham with juice mixture. Bake at 350u0b0 for 30 minutes. Reduce oven temperature to 300u0b0 (do not remove ham from oven); bake ham an additional 1 1/2 hours or until a thermometer registers 140u0b0, brushing with juice mixture every 30 minutes. Let stand for 15 minutes before slicing.

apple cider, orange juice, bourbon, sorghum, black peppercorns, bay leaf, salt, cooking spray, water

Taken from www.myrecipes.com/recipe/bourbon-orange-glazed-ham (may not work)