Bourbon Baked Ham - canola oil

Method

• Preheat the oven to 350F.
• Brush a large roasting pan with some of the oil.
• To prepare the ham, remove the skin and fat.
• Using a sharp knife make 1/4-inch-deep cuts in the meat in a diamond pattern.
• Place the ham in the prepared roasting pan.
• Meanwhile, to make the glaze, heat the honey, sorghum, bourbon, orange juice, and mustard in a saucepan over medium heat until melted and combined.
• Pour over the prepared ham the warm bourbon glaze.
• 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.
• If the ham starts to overbrown, loosely tent with aluminum foil to prevent it from burning.
• Remove from the oven to a rack.
• Tent the ham loosely with aluminum foil and let it rest for 20 to 30 minutes to allow the juices to redistribute.
• Transfer to a cutting board, carve, and serve.
• 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.
• Unless you need to feed a small army, buy a half ham instead.
• Half hams come as butt end and shank end.
• 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.
• Look for bone-in hams over boneless hams for more flavor (and a bone for the soup pot).
• Hams are sometimes labeled fully cooked, ready-to-eat, or heat-and serve.
• These may be eaten as is, but are more often heated to an internal temperature of 140F for fuller flavor.