Pre-heat oven to 325 degrees
Ingredients
1 Wild Harmony Farm smoked ham
¼ cup Dijon mustard
½ honey
4 fresh thyme sprigs, leaves only
Pinch of freshly ground pepper
1 cup cola
1 cup of bourbon (any brand is fine)
½ cup light brown sugar
In a small saucepan, combine the mustard, honey, fresh thyme, pepper, cola, bourbon, and sugar. Simmer gently over low heat, stirring until the sugar is dissolved. Remove from heat and set aside. The glaze will thicken as it cools.
Directions for ham
Remove ham from plastic and score (lightly cut) the top of the skin with a sharp knife. Make large cuts in one direction across the ham and then in the other direction to form a large diamond pattern. Place the ham in a roasting dish, fat side up, and allow the ham to get to room temperature if it was previously refrigerated. Pour and brush the glaze over the ham. Add one cup of water with 3 tablespoons' of bourbon to the bottom of the roasting dish before baking. Place it into the oven on the lower rack.
Bake for 90 minutes (or longer depending on the size of ham you have), basting with the pan juices every 20 minutes. Check the internal temperature – it should reach 160 F on the meat thermometer. When done, remove from the oven, tent loosely with foil, and let it stand for 15 minutes.
Skim fat from the pan juices and drizzle juice over carved slices.
Served here with honey nut squash and homemade apple sauce.
