12-14 lb. smoked ham, processed precooked variety
3/4 c. bourbon whiskey
2 c. dark brown sugar
1 tbsp. dry mustard
Pineapple slices; optional

Preheat oven to 325 degrees. Place the ham, fat side up, on a rack set in a shallow roasting pan, large enough to hold ham comfortably. Bake in the middle of oven, without basting, for 2 hours, or until the meat can be easily pierced with a fork. If cooking with a meat thermometer, it should register between 130-140 degrees when the ham is done. Remove ham from oven.

When the ham is cool enough to handle, cut away the rind and score the fat until you reach the meat. Making incisions 1/2 inch apart lengthwise and crosswise. Return the ham to the rack in the pan and raise the oven heat to 450 degrees. With a pastry brush, paint the ham, on all sides, with 1/2 cup of the whiskey. Then, combine the sugar, mustard, and remaining whiskey, and pat the mixture firmly into scored fat.

You may decorate the ham with pineapple slices at this point. Baste lightly with the drippings in pan and bake the ham, undisturbed, in hot oven 15-20 minutes, or until the sugar has melted and formed a brilliant glaze. Serves 12-14.