Preheat the oven to 350 degrees.Live high on the hog.
INGREDIENTS
6–8 lb fully cooked ham, bone-in
½ cup bourbon (we used Jim Beam Black)
Juice of 1 orange, about 7 Tbsp (we used a Cara cara orange)
Zest of 1 orange
½ cup brown sugar, packed
½ cup prepared Dijon mustard
15 whole cloves
¼ cup honey
DIRECTIONS
Preheat the oven to 350 degrees.
Prepare the ham. You can use a boneless ham if you so choose, but the bone intensifies the flavor and is really the best choice. Trim any unnecessary fat. Next, you are going to score all the fat in a diamond pattern. Using a sharp knife, create lines in one direction, and then repeat this in the opposite direction, creating a diamond pattern. Be careful not to cut into the meat, but you do want to score the fat all the way down to the meat. This allows the fat to render and creates an extra crispy layer. Put the ham in a deep roasting pan, and place it in the oven.
On the stovetop, combine all the other ingredients in a saucepan on medium heat. Cook until the brown sugar has melted and the liquid begins to take on the appearance of syrup. Baste the ham every ½ hour or so. As you get closer to the end of cooking, pour the remaining liquid over the ham. Basting the ham with frequency allows the sauce to glisten on the top of the ham.
Total cooking time in the oven is about 2½ hours or until the internal temperature reads 145 degrees. Remove the ham from the oven and cool. Slice and enjoy.