• Before baking your ham, remove it from the refrigerator and allow it to sit at room temperature for 1-2 hours.

Prepping and Baking the Ham:

• When ready, preheat your oven to 325°F / 160°C and move a rack to the lower third of the oven.
• If the ham has skin on, carefully score it and it should pull from the fat layer. If the ham is particularly fatty, you can trim some of that down to about a ¼ inch thickness.
• Using a sharp knife, carefully score the fat layers in a roughly 1-inch diamond pattern about 75% of the way into the fat. Try to avoid cutting into the meat.
• Zest one of the oranges and set it aside. Now juice both oranges and add the juice to the bottom of a roasting pan. In a small bowl, mix about 3 tablespoons each of the maple syrup and bourbon.
• Place the scored ham cut side down into the roasting pan on a rack. Pour enough water into the bottom of the pan with the orange juice so that it is at least a ½-inch or so deep. Now brush on or drizzle the maple-bourbon liquid evenly over the ham.
• Cover with foil and place the ham into the bottom third of the oven and bake for about 1.5 - 2 hours or until the internal temperature in the thickest part of the ham registers about 120°F / 49°C. While it cooks, baste the ham with the drippings once every 20-30 minutes. Be sure to check the temperature early and keep an eye on it since the time can vary.

Making the Glaze and Finishing the Ham:

• When the ham is getting close to finishing, make the glaze.
• In a pot on your stove over medium heat, add the rest of the maple syrup, the rest of the bourbon, ½ cup dark brown sugar, reserved zest, 1 tablespoon Worcestershire sauce, 2 teaspoons Dijon mustard, ½ teaspoon grated ginger, ½ teaspoon ground black pepper, ½ teaspoon ground cinnamon, and ¼ teaspoon ground clove. Stir and heat until the sugar has dissolved and the rest of the ingredients have combined fully.
• Let the glaze come to a light simmer and continue to cook and thicken for 5 minutes or so. Remove from the heat and stir in 1 tablespoon of butter until it is melted and combined.
• Once the ham reaches roughly 120°F, crank the heat up to 400°F / 200°C. Remove the ham from the oven and you can remove the foil for the rest of the cooking time. Brush on some of the glaze and place the ham back into the oven.
• Continue baking the ham at higher heat for about 25-40 minutes, brushing with more glaze every 10 minutes until the ham reaches an internal temperature of 140°F / 60°C. If the ham starts to darken too much during this process, gently tent the foil back over it.
• Once done cooking, remove the ham from the oven and cover with any remaining glaze. Let the ham rest for at least 20-30 minutes before carving and serving.