Honey-and-Rye-Glazed Ham

Ingredients

• 0.5 teaspoons pepper black
• 12 pound ham smoked bone-in skinless ( if needed)
• 0.8 cup honey 
• 0.3 cup blackstrap molasses light ()
• 1 teaspoon pepper red crushed
• 1.5 cups irish whiskey (bourbon or other whiskey will do, too)

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Preheat oven to 350°F.
2. Whisk 1 1/2 cups rye whiskey (bourbon or other whiskey will do, too), 3/4 cup honey, 1/4 cup mild-flavored (light) molasses, 1 teaspoon crushed red pepper flakes, and 1/2 teaspoons coarsely ground black pepper in a medium bowl.
3. Set one 12–14-pound cured smoked bone-in ham (skin removed if needed) on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern.
4. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°F, 1 1/2–2 hours.
5. Transfer ham to a cutting board and let rest 10 minutes before slicing.
6. Serve with pan juices.
7. Hot & Tangy = Maple Syrup + Apple Cider Vinegar + Prepared Hot Mustard
8. Holiday Spirit = Orange Marmalade + Rum + Ground Cloves
9. Sweet & Spiced = Apricot Jam + Orange Juice + Crushed Fennel Seeds