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Preheat the oven to 325°F
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If your ham is not sliced, score it 1-2 inches deep in ¼ inch lines. Or a crosshatch design.
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Place the ham in a lightly oiled baking dish just bigger than the ham.
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In a small saucepan, combine the maple syrup, brown sugar, Dijon mustard, and the bourbon.
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Bring to a boil to dissolve the sugar.
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Take the glaze off the heat and brush about ½ cup of the thin glaze over the ham.
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Place uncovered in the oven and bake for one hour.
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Meanwhile, let the glaze simmer on the stove to reduce to a thicker glazing consistency.
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After one hour, glaze the ham again with the thickened glaze.
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Bake for 30-45 more minutes depending on the size of your ham. Glazing every 15 minutes.
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The general rule for cooking ham is baking for 20 minutes per pound. A bone-in ham will take a little longer. It should reach a temperature of 145°F.
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Let rest for 15 minutes before serving.