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1
Preheat the oven to 325.
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2
Place the ham in a large roasting pan and add 1 cup of water.
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3
Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120.
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4
Meanwhile, in a medium saucepan, combine the sugar with 2 tablespoons of water and cook over moderately high heat, swirling the pan occasionally, until a lightly golden caramel forms, 8 to 10 minutes.
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5
Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chile and orange zest; let sit for about 20 seconds, until fragrant.
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6
Carefully add the bourbon, soy sauce and honey.
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7
Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
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8
Remove the foil and brush the ham with the glaze.
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9
Roast for 30 minutes longer, glazing every 10 minutes, until the top is lightly caramelized.
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10
Transfer the ham to a platter and let rest for 15 minutes.
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11
Skim the fat from the pan juices and transfer them to a bowl.
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12
Serve the ham with the pan juices.
