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1
Preheat the oven to 375.
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2
Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least 1/4 inch thick.
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3
Deeply score the fat in a crosshatch pattern at 1/2-inch intervals.
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4
Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it.
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5
Add the chicken stock or broth to the roasting pan.
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6
In a food processor, combine the lemon-lime marmalade, pickled peppers, mustard, lemon juice and bourbon, and process into a coarse puree.
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7
Brush the top of the ham with 2 tablespoons of the lemon-and-pickled-pepper glaze.
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8
Cover with foil and bake for 1 hour.
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9
Remove the foil.
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10
Brush the ham with a scant 1/2 cup of the glaze and bake for 1 hour.
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11
Brush with another scant 1/2 cup of the glaze and bake until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155, about 30 minutes longer.
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12
Transfer the ham to a cutting board.
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13
Strain the pan juices into a large glass measuring cup and skim off the fat.
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14
Transfer the juices to a medium saucepan, and boil until reduced to 2 1/2 cups, about 5 minutes.
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15
Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining 1/2 cup of glaze.
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16
Simmer over moderately high heat, stirring, until thickened, about 3 minutes.
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17
Slice the ham and serve with the sauce.
