• 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.
• In a bowl, juice half the lemon and add in ¼ cup of the peach preserves and 1 tablespoon of the bourbon. Mix it together until the preserves are loosened up and set it aside.
• Place the scored ham cut side down into a roasting pan on a rack. Pour enough water into the bottom of the pan so that it is at least a ½-inch or so deep. Now brush on or drizzle the peach-bourbon mixture 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 peach preserves (¾ cup), bourbon (¼ cup), ¼ cup dark brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon ground black pepper, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and 4-5 thyme sprigs. 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 the rest of the lemon juice.
• Once the ham reaches roughly 120°F, crank the heat up to 400°F / 200°C. Pull the ham out of the oven and you can remove the foil for the rest of the cooking time. Remove the thyme sprigs from the glaze and brush some of it all over the ham and place it 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.