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1
Preheat the oven to 350F.
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2
Brush a large roasting pan with some of the oil.
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3
To prepare the ham, remove the skin and fat.
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4
Using a sharp knife make 1/4-inch-deep cuts in the meat in a diamond pattern.
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5
Place the ham in the prepared roasting pan.
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6
Meanwhile, to make the glaze, heat the honey, sorghum, bourbon, orange juice, and mustard in a saucepan over medium heat until melted and combined.
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7
Pour over the prepared ham the warm bourbon glaze.
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8
Transfer to the oven and cook, basting every 30 minutes or so with the glaze on the bottom of the pan, for 2 to 2 1/2 hours, or until an instant read thermometer inserted into the thickest portion registers 140F.
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9
If the ham starts to overbrown, loosely tent with aluminum foil to prevent it from burning.
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10
Remove from the oven to a rack.
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11
Tent the ham loosely with aluminum foil and let it rest for 20 to 30 minutes to allow the juices to redistribute.
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12
Transfer to a cutting board, carve, and serve.
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13
A whole ham is essentially the entire back leg of a hog, weighs about 20 pounds, and at 1/2 to 3/4 pound per serving, will feed a small army.
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14
Unless you need to feed a small army, buy a half ham instead.
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15
Half hams come as butt end and shank end.
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16
The butt end comes from the upper thigh and has a rounded end, whereas the shank end comes from the lower portion of the leg and has a pointed or tapered end.
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17
Look for bone-in hams over boneless hams for more flavor (and a bone for the soup pot).
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18
Hams are sometimes labeled fully cooked, ready-to-eat, or heat-and serve.
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19
These may be eaten as is, but are more often heated to an internal temperature of 140F for fuller flavor.
