Bourbon Gingersnap Ham

Note: This ham can be made gluten-free by using gluten-free brown mustard and gluten-free ginger snap cookies.

1 half bone-in ham (6-8 pounds)
1 tablespoon of ground cloves
1/4 cup brown mustard
2 cups dark brown sugar
1-ounce bourbon (poured into a spritz bottle)
2 cups finely crushed ginger snap cookies

Preheat oven to 250 degrees F.

Remove ham from bag and rub down in ground cloves. Place ham, cut side down, in a roasting pan. Using a small paring knife, score the ham from bottom to top, spiraling clockwise as you cut, being careful to only cut through the skin and first few layers of fat). Scores should be no more than 1-inche across. The aim is to create a diamond pattern all over the ham. It does not have to be perfect.

Tent the ham face down from the bottom with heavy duty foil, folding over at top. Insert a thermometer, and cook for about 3-4 hours, or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove from oven.

Heat oven to 350 degrees F.

Dab lightly dry with a paper towel, then brush on a liberal coat of mustard using a basting brush. Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Return to the oven, uncovered. Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the ham rest for 1/2 hour before carving.


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