Instructions:
Place unwrapped ham on rack in large roasting pan. Let stand at room temperature about 1 hour. Preheat oven to 325°. Skin ham; trim fat to 1/4-inch. Score fat in
diamond pattern.
Cover top of ham with foil. Pour 1/4 cup of the bourbon and all the water
into roasting pan. Bake 30 minutes.
Meanwhile, in small saucepan, combine remaining bourbon, the
sugar, and 1/2 cup of the apple cider. Cook, stirring over medium heat until
sugar is dissolved. Remove from heat. Stir in mustard and pepper. After
ham has baked 30 minutes, remove foil and baste with 1/4 of the glaze (add
water to pan if needed).
Bake 1 1/2 hours longer, basting 3 times with remaining glaze, or until
internal temperature registers 140° on meat thermometer. Transfer ham to platter;
tent with foil.
Let stand 15 mins. Pour drippings from pan into glass measure; skim and
discard fat. Place same roasting pan across 2 stove top burners over
med-high heat. Add remaining apple cider, scraping up any browned bits
from bottom of pan. Add reserved drippings and any juices from ham on
platter. Simmer 5 minutes. Serve pan juices with ham.
Serves 8.
Origin: McCall's, 4/96
