14 to 18 whole smoked ham (bone in; rind on)
1 c. bourbon
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. allspice
3/4 c. Dijon mustard
2 c. brown sugar
3 tbsp. maple syrup
2 tbsp. molasses

Rinse ham and pat dry with paper towels. Let stand at room temperature for 2 hours. Put rack on lowest level of oven and preheat to 350°F. Line large roasting pan with heavy foil. Place roasting rack in pan. Put ham on rack. Pour bourbon over ham and roast 2 hours. Mix 1/4 cup of the brown sugar with the spices, mustard, maple syrup and molasses. Remove ham from the oven and let cool for 1/2 hour. Cut away rind with scissors and trim the fat to 1/4-inch all over. Score the fat in a 1-inch diamond pattern. Brush with glaze. Pack brown sugar over glaze.

Bake 1/2 hour. Brush dry spots with more bourbon.

Bake 30 minutes. Let stand 30 minutes before carving.

Makes 16 servings. (Six hours refrigerator to table.)