Honey and Rye Glazed Ham
1½ cups rye whiskey or bourbon or other whiskey
¾ cup honey
¼ cup mild-flavored (light) molasses
1 teaspoon crushed red pepper flakes
½ teaspoon coarsely ground black pepper
1 12–14-lb. cured smoked bone-in ham, skin removed if needed
Step One: "Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl."
Step Two: "Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep."
Step Three: "Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours."
Step Four: "Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices."