· 1 (8 to 10-lb.) whole cured, smoked, bone-in ham· 1/2 c. apricot jam· 1/4 c. light brown sugar· 2 tbsp. bourbon (optional)· 1 tbsp. Dijon mustard· 1/2 tsp. crushed red pepper flakes
Step 1Remove ham from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350°. Place a rack in a large roasting pan and cover the rack with foil. Pour 2 cups water in the bottom of roasting pan and place ham on the foil on the rack. In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 140°, about 1 ½ to 2 hours. Let rest 15 minutes before carving.