Bourbon & Mustard Glazed Home-style Ham
One 15 lb good quality smoked ham at room temperature
1/2 cup Dijon mustard
1/2 cup golden/brown sugar
1/3 cup honey
1 tsp. Tabasco sauce
1 1/2 cups Kentucky Bourbon

Put oven rack in the lower third of the oven and preheat to 325 degrees F. Pull away rind on ham. With a thin, sharp knife, slice away all but 1/4 inch off of any fat on the upper surface. Etch a diamond pattern about 1/8 inch deep into the upper surface of the ham. Set the ham, scored side up, on a rack in a shallow roasting pan just large enough to hold it. Add 3 cups water to the pan. Set the pan in the oven and bake the ham approx. 1-1/2 hours. In a small bowl, stir together the mustard, brown sugar, honey and Tabasco. Pour out the water from the pan. Spread all the mustard mixture evenly over the upper surface of the ham. Add the bourbon to the pan. Bake the ham for about 30 - 40 minutes, basting every 10 minutes with the bourbon and pan juices, until the ham is richly browned and thoroughly heated. Set for at least 15 minutes before carving. Serves approx. 12.

Cran-Apple Ham Bake
One medium sized smoked ham
Honey
Sliced apples
Cranberries
Cinnamon
Cloves
Sherry
Method:
Preheat oven to 325 degrees. Lightly grease the base of a casserole dish. Cut the ham into 1" slices. Cover the base of the casserole dish with ham slices. Drizzle the ham with honey, and then sprinkle cloves and cinnamon. Repeat the layering process and baste with sherry. Cover the casserole and bake for about 45 minutes - basting several times throughout the cooking process. Take off the lid for the last 5-10 minutes of cooking.

Easy Glazed Ham
Place your ham on a rack in a shallow roasting pan.
Bake in at 325 degrees according to recommended time.
Take out of the oven, about 45 minutes before the end of the cooking time.
Gently slice the fat surface and stick with whole cloves.
In a bowl, mix equal parts of mustard and molasses, and brush the mixture over the ham.
Continue baking, occasionally brushing with the glaze until done.

Orange Marmalade and Bourbon Glazed Ham
This is a delicious Holiday main course from Teresa Johnson.

1 medium ham, butt if possible (spiral cut is great)
Whole cloves
1 cup water
1 cup cream sherry
1 tablespoon grated fresh ginger
½ cup orange marmalade
½ cup bourbon
2 tablespoons prepared mustard
¼ cup brown sugar, firmly packed

Preheat oven to 425 degrees.  Line roasting pan with foil.  Trim rind and fat from ham, if necessary, leaving ¼-inch layer of fat.  Score ham in diamond pattern.  Stick cloves into center of each diamond.  Place ham in pan.  Combine water, sherry, and ginger in a small bowl.  Pour sauce over ham.  Bake 5 minutes per pound.
Cook marmalade, bourbon, and mustard over medium heat in a small saucepan until warm, stirring occasionally, about 5 minutes (glaze will be thin).  Increase oven to 450 degrees.  Brush glaze over ham and sprinkle with brown sugar.  Bake until deep brown, about 20 minutes.  Spoon off fat from the pan juices.  Transfer juices to a saucepan and boil until thick, about 10 minutes.  Slice ham and serve it with the au jus.

Orange Raisin Sauce
Serve this over your baked Holiday Ham.

2 cup raisins
2 ½ cups orange juice
2 cup pine  nuts
1/2 cup brown sugar
3 Tbsp. cornstarch
½ tsp. cloves

½ tsp. cinnamon
½ tsp. dry mustard

Mix orange juice and raisins in a saucepan. Cook over medium heat to plump up the raisins.
In a bowl, mix brown sugar and cornstarch, then stir into orange juice and raisin mixture.
Stir in spices. Keep stirring and cook until it thickens. Add nuts.