This glorious ham is bound to be the hit of the holidays, both with you (it’s that simple) and your guests (it’s that delicious!).

Ingredients

• 1 fully cooked, bone-in, shank-portion smoked ham (8 1/2 pounds)
• About 40 whole cloves
• 1 cup firmly packed light brown sugar
• 1/4 cup bourbon or beef stock
• 1 1/2 teaspoons freshly ground black pepper

How to make it 



• 1

  Preheat oven to 325°F. Remove skin (if any) from ham and trim fat. Score remaining fat and stud with cloves.
• 2

  Place ham, cut-side-down, on a rack in a shallow roasting pan lined with several layers of aluminum foil. Insert a meat thermometer in center of ham, making sure it does not touch bone (or test later with an instant-read thermometer).
• 3

  Bake ham, uncovered, until thermometer registers 130°F to 135°F, about 2 hours. Meanwhile, combine sugar, bourbon or stock and pepper in a small bowl.
• 4

  Remove ham from oven and brush one-third of the sugar mixture over the ham. Increase oven temperature to 375°F and return ham to oven. Every 10 minutes, apply one-third of the glaze, until all glaze has been used. If ham browns too fast, tent lightly with foil.
• 5

  Ham is done when the internal temperature reaches 140°F. Let stand at least 15 minutes before carving.