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Honey-and-Rye-Glazed Ham

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles From: bonappetit.com SERVES 16–20

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
12–14-lb. cured smoked bone-in ham, skin removed if needed

Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.

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. 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.

Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.