A honey-bourbon roasting glaze gives sweet lacquered finish to this ham, creating a delicious main course for a Holiday feast.

Honey-Bourbon Ham

Preheat oven to 325F. Use a sharp knife to cut a diamond pattern in the fatty part of the ham. Stud ham with whole cloves. Place ham, fat side up, on rack in a shallow roasting pan. Roast, uncovered, for 1 hour.

Combine honey, bourbon, molasses, preserves, mustard and orange zest in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes or until reduced to 1 1/3 cups. Reserve 2/3 cup glaze for serving.

Brush 1/3 cup of remaining bourbon glaze over ham after it has roasted for 1 hour. Continue roasting ham for 30 minutes more or until thermometer reads 140F. If pan drippings start to burn, add 1/4 cup water to pan.

Remove ham from oven; cover with foil and let stand for 20 minutes for easier carving. If desired, garnish with rosemary. Serve with reserved glaze.