Bourbon-Glazed Ham - fully cooked bone

Method

• Preheat oven to 325 degrees.
• Line a shallow roasting pan with foil and set a roasting rack in the pan.
• Cut away and discard any skin from the ham and trim the fat to 1/2 inch.
• Place the ham, fat side up, on the rack in the roasting pan.
• Roast until the ham is fully warmed through and an instant-read thermometer inserted into the thickest part of the ham (but not touching bone) registers 140 degrees, 3 to 3 1/2 hours.
• Remove the ham from the oven.
• Increase oven temperature to 425 degrees.
• In a bowl, combine the brown sugar and bourbon and mix to make a paste.
• Score the fat on the upper half of the ham in a diamond pattern, cutting about 1/4-inch deep.
• Rub the paste over the surface, then place the cloves at random intersections of the diamonds.
• Return the ham to the oven and bake, basting several times with the pan juices, until the surface is shiny and beginning to brown, 15-20 minutes.
• Transfer the ham to a cutting board and tent loosely with foil.
• Let stand for 20-30 minutes.
• Remove the cloves; carve half of the ham and arrange on a warmed platter.
• Carve the remaining ham as needed.