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1
Heat oven to 250 degrees F.
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2
Remove ham from bag, rinse and drain thoroughly.
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3
Place ham, cut side down, in a roasting pan.
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4
Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut.
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5
(If you are using a paring knife, be careful to only cut through the skin and first few layers of fat).
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6
Rotate the ham after each cut so that the scores are no more than 2-inches across.
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7
Once you have made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise.
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8
The aim is to create a diamond pattern all over the ham.
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9
(Don't worry too much about precision here.) Tent the ham with heave duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F.
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10
Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
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11
Heat oven to 350 degrees F.
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12
Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean point brush (clean--as in never-touched paint).
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13
Sprinkle on brown sugar, packing loosely as you go until the ham is coated.
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14
Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. NOTE: A small empty spray bottle from the drug store is perfect.
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15
Insert the thermometer (don't use the old hole) and return to the oven (uncovered).
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16
Cook until interior temperature reaches 140 degrees F, approximately 1 hour.
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17
Let the roast rest for 1/2 hour before carving.
