Bourbon Baked Ham

• 1 tablespoon canola oil, plus more for the pan
• Half of a semi-boneless, ready-to-eat ham (5 to 6 pounds), preferably shank end (see below)
• 1 cup honey (preferably tupelo, orange blossom, or sweet clover)
• 1/2 cup sorghum, cane syrup, or molasses
• 1/2 cup bourbon
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons Dijon mustard

1. Preheat the oven to 350F.
2. Brush a large roasting pan with some of the oil.
3. To prepare the ham, remove the skin and fat.
4. Using a sharp knife make 1/4-inch-deep cuts in the meat in a diamond pattern.
5. Place the ham in the prepared roasting pan.
6. Meanwhile, to make the glaze, heat the honey, sorghum, bourbon, orange juice, and mustard in a saucepan over medium heat until melted and combined.
7. Pour over the prepared ham the warm bourbon glaze.
8. Transfer to the oven and cook, basting every 30 minutes or so with the glaze on the bottom of the pan, for 2 to 2 1/2 hours, or until an instant read thermometer inserted into the thickest portion registers 140F.
9. If the ham starts to overbrown, loosely tent with aluminum foil to prevent it from burning.
10. Remove from the oven to a rack.
11. Tent the ham loosely with aluminum foil and let it rest for 20 to 30 minutes to allow the juices to redistribute.
12. Transfer to a cutting board, carve, and serve.
13. A whole ham is essentially the entire back leg of a hog, weighs about 20 pounds, and at 1/2 to 3/4 pound per serving, will feed a small army.
14. Unless you need to feed a small army, buy a half ham instead.
15. Half hams come as butt end and shank end.
16. The butt end comes from the upper thigh and has a rounded end, whereas the shank end comes from the lower portion of the leg and has a pointed or tapered end.
17. Look for bone-in hams over boneless hams for more flavor (and a bone for the soup pot).
18. Hams are sometimes labeled fully cooked, ready-to-eat, or heat-and serve.
19. These may be eaten as is, but are more often heated to an internal temperature of 140F for fuller flavor.

canola oil, ham, honey, sorghum, bourbon, freshly squeezed orange juice, mustard

Taken from www.epicurious.com/recipes/food/views/bourbon-baked-ham-380328 (may not work)