Baked Ham with Bourbon Mustard Glaze

Using a bone-in ham is important because bone intensifies the flavour of the meat. A glazed ham is an Easter dinner classic. Each serving should include a bit of crust; its sweetness complements the saltiness of the meat.

1 (7 lb) fully cooked smoked ham, bone-in, not spiral cut
¾ cup light brown raw sugar, packed
¼ cup Dijon mustard
2 Tbsp. bourbon, cider, or water

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Trim all but ¼" fat from the ham, and score remaining fat in ¾" diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.

In a small bowl, mix together brown raw sugar, mustard, and bourbon. Brush ¼ of the glaze over the ham. Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140°F on a meat thermometer), about 2 hours.

Let ham stand about 15 minutes before carving. Using a knife with a long blade, carve downward to the bone. Run the knife horizontally through the ham, along the top of the bone, to release the slices.

Makes 12.