Serves 16-20

INGREDIENTS
- 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 5-6kg cured smoked bone-in ham, skin removed if needed

INSTRUCTIONS
1. Preheat oven to 180°C. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.

2. 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 cm deep. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, 1½–2 hours.

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

ref: www.bonappetit.com