Baked Ham with Bourbon Orange Glaze

0 Preheat the oven to 350°F.
1 Line a large rimmed sheet pan with three layers of aluminum foil. You will use these to wrap the ham in.
2 Remove the ham from its packaging, and remove the plastic from the bone end of the ham. Place the ham face down on the prepared, lined baking sheet.
3 Cover loosely, but completely with the foil. Make sure the foil ends are crimped so juices don’t leak out of the foil.
4 Once the ham is ready, bake for 100 minutes. (The packaging’s instructions say to bake the ham 7-10 minutes per pound, and that the internal temperature needs to reach 120°F, so if you have a smaller ham, please calculate your time accordingly.)
5 When the ham is almost done with its first bake, make the glaze in a saucepan. Combine the orange juice, honey, mustards, butter, bourbon, orange zest and Worcestershire sauce. Whisk until smooth.
7 Cook over medium heat, stirring constantly, for 20-25 minutes, or until thick and bubbly. (Stirring constantly will ensure that it doesn’t burn, because if you’re not careful, it will.)
8 When the ham has finished its first bake, remove from the oven and remove any pieces from the top of the ham. Roll them down, crimping near the bottom, so that the ham is exposed, but the foil still covers the bottom of the ham.
9 Turn up the oven to 425°F.
10 Brush the glaze over the uncovered ham, and place in the oven to bake for an additional hour (to 1.25 hours). Every 15 minutes, remove the ham from the oven and liberally coat the ham in glaze.
11 After brushing with the last of the glaze, bake an additional 30 minutes, or until the ham is caramelized. If any parts of the ham look like they’re at risk to burn, cover loosely with foil.
12 Remove the ham from the oven, and let cool for 15 minutes.
13 Carve and serve warm!