Categories: Pork main dish

Ingredients

• 1 (7 to 10 lb.) bone-in half ham, spiral-sliced if available
• 1/2 cup honey
• 1/2 cup sorghum molasses
• 1/2 cup bourbon
• Juice of 1 navel orange
• 1/2 tsp. coarsely ground or crushed black pepper

Directions

1. Leaving the ham’s inner plastic or foil covering intact, place ham in a large container and cover with hot tap water. Let stand for 45 minutes; drain and cover again with hot tap water and let stand for 45 minutes more. Drain. Soaking the ham in warm hot water brings it to room temperature so that it heats faster in the oven.
2. Adjust oven rack to lowest position and heat oven to 250 degrees.
3. Unwrap and discard all ham packaging, including the plastic disc covering the bone (if present).
4. Place ham in oven bag; lose bag by gathering it tightly around the ham. Tie and cut off excess bag. Place bagged ham, cut side down, in a large roasting pan. Using a paring knife or scissors, cut 4 slits in the top of the bag. (Without the slits, the heat may cause the bag to burst.)
5. Bake ham about 1 to 1 1/2 hours (about 10 minutes per pound). While ham is baking, prepare the glaze.
6. In a small saucepan, combine the honey, sorghum molasses, bourbon, orange juice and pepper. Bring to a simmer. Remove from heat and set aside.
7. Remove ham from the oven and increase oven temperature to 350 degrees. Cut open the oven bag and roll back sides to expose the

8. ham. Brush ham with a third of the glaze and return to the oven until glaze becomes sticky, about 10 minutes.

9. Remove ham from oven, transfer to carving board, and brush entire ham with half of the remaining glaze. Tent ham loosely with aluminum foil and let rest for 20 to 30 minutes.
10. While ham rests, add 4 to 6 Tbsp. of the pan dripping to the remaining glaze and cook over medium heat until mixture thickens and forms a sauce.
11. Carve and serve ham with glaze sauce.

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