Father Tim’s Baked Ham (from the Mitford book series)

Preheat the oven to 350 degrees. Lightly grease a large baking dish and set aside. Combine the brown sugar and molasses in small saucepan and melt over low heat. Remove from the heat, add the bourbon, orange juice, mustard, and cloves and mix well.

Remove the skin and fat from the ham and place in the baking dish. Make 1/4-inch cuts in the ham in a diamond pattern. Pour the glaze over the ham.

Bake for 2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest portion of the ham registers 140 degrees, basting every 15 minutes with the glaze.

Remove the ham from the oven and cool in the pan. Remove from the pan and refrigerate. Pour the pan drippings into a bowl and refrigerate. When ready to serve the ham, remove the fat from the top of the drippings, remove the whole cloves, warm it up, and serve it with the ham.


Source: Jan Karon's Mitford Cookbook & Kitchen Reader