Holiday Ham

• 1 12-pound bone-in smoked ham
• 30 cloves
• 1/2 cup beer
• 15 cloves garlic, smashed and peeled
• 15 pearl onions, peeled
• 9 miniature pears
• 9 miniature apples
• 1 bunch fresh sage
• 1 bunch fresh thyme
• Fruity extra-virgin olive oil
• Freshly ground black pepper
• 1/2 cup packed dark brown sugar
• 3 tablespoons bourbon
• Salt

1. Preheat the oven to 325 degrees.
2. Pierce the bottom of the ham with the cloves.
3. Place the ham in a deep pan with the beer, garlic, onions, pears, apples, sage, thyme and 1 1/2 cups water.
4. Drizzle the meat and fruit generously with olive oil, cover with foil and roast for 2 3/4 hours, brushing the ham with cooking juices every hour.
5. Remove the ham from the oven and raise the oven temperature to 425.
6. Score the ham's fat with a knife, season with black pepper and spread the brown sugar over the top.
7. Pour 1 tablespoon of bourbon over the fruit and the remaining 2 tablespoons over the ham.
8. Brown in the oven, uncovered, until caramelized, about 15 minutes.
9. To thicken sauce, strain the cooking juices into a small saucepan.
10. Simmer until it coats the back of a spoon.
11. Season with salt and pepper.

ham, cloves, beer, garlic, pearl onions, pears, apples, fresh sage, thyme, olive oil, freshly ground black pepper, brown sugar, bourbon, salt

Taken from cooking.nytimes.com/recipes/1918 (may not work)