(This recipe uses a 22 lb Bone-Out Fresh Gloucester Old Spot Ham, but you can use any size. The important thing HERE is internal temperature. As long as you pull it from the oven at 140 degrees F internal, you will produce a lovely ham. TRUST YOUR INSTINCTS; A SMALLER HAM WILL TAKE LESS SALT, LESS BROWNING TIME, AND LESS ROASTING TIME. Your thermometer doesn’t lie.)
Making the Ham:
2 cups Kosher Salt (only Kosher Salt, no substitutions)
Making the Glaze:
3 cups Jim Beam Bourbon, please stick with the celebrated Mr. Beam here
1.5 cups Clover Honey, preferably Organic
¾ cup Pure Maple Syrup, preferably Organic
¼ cup Dark Molasses, preferably Organic
1 T Kosher Salt
1 T Fresh Ground Pepper
½ t Crushed Red Pepper
For the ham:
Let ham stand at room temperature for 30 minutes while your oven is heating to 450.
Score the fat in a cross-hatch design; try not to cut into the meat. Rub ham all over with 2 cups Kosher salt, making sure to get into the slits, and don’t forget the bottom of the ham! Place it on a rack in a deep roasting pan with room around the sides.
Roast uncovered at 450 for 1.5 hours, then lower oven without opening it to 275 and roast an additional 3-4 hours, or until internal temp reaches 140F at the deepest part.
For the glaze:
Combine all ingredients in heavy saucepan and simmer on low for 30 minutes, stirring occasionally, until it thickens. Be careful not to boil it over. Once it boils down, you should have about 2.5 cups of glaze.
Start brushing the glaze on the ham at the 3 hour mark (timing for this starts when you first put the ham into the oven). Brush more glaze on every 15 minutes until your internal temp is met (140F).
When your ham is done, take it out let it rest, very loosely tented, for 30 minutes.
To serve, very carefully cut the twine and gently remove it from the crisped skin. The skin should lift like a cap right off the ham, leaving the lovely fat attached to the meat. Cut the ham lengthwise down the middle, and then slice into ½” slices. Chop the skin coarsely and serve with the pork and extra glaze.