Adding the bourbon glaze takes a regular smoked ham to a spectacular ham. You can make
this recipe with a fully cooked bone-in, boneless or spiral cut smoked ham. My preferred
method of cooking ham is in a rotisserie oven. I purchase a semi-boneless ham which makes it
easy to place on the rotisserie rods. If you are making a spiral cut ham, you must use the oven
baked method because the slices would separate on the rotisserie rods.
6 to 8 pound fully cooked smoked ham
1/2 cup brown sugar
1/4 cup bourbon or Jack Daniels whiskey
2 teaspoons Worcestershire sauce
6 to 7 drops Tabasco or hot sauce
To make the glaze:
Combine the glaze ingredients in a small saucepan.
Bring to a simmer and cook about 10 minutes, stirring occasionally.
The mixture will reduce and thicken to a thick syrup. Set aside.
To bake in the oven:
Preheat the oven to 350°.
Rinse the ham under cold running water and pat dry. Place the ham on a rack
in a roasting pan. Brush the ham all over with some of the glaze.
Bake until a meat thermometer registers 140 degrees F, or about 12 minutes
per pound. Baste the ham with the glaze two more times during baking time.
Allow the ham to rest about 10 minutes before slicing.
To cook in a rotisserie oven:
Rinse the ham under cold running water and pat dry. Place the ham on the
rotisserie rods. Set the timer for 12 minutes per pound; start the rotisserie.
About 30 minutes before the cooking time is up, baste the ham with half of the
glaze. Then about 15 minutes later, baste the ham again with the remaining
glaze. Continue cooking until done. Remove the ham from the rotisserie and
allow to rest for 10 minutes before slicing.