Peach-Bourbon Glazed Ham

1. Remove ham from the refrigerator and bring to room temperature. Preheat oven to 325°F.
2. Line a large roasting pan with aluminum foil, place a piece of parchment paper on top, and lay the ham cut side down. Place a second piece of parchment over the ham and cover tightly with aluminum foil. Bake until the center of the ham registers 115°F with an instant-read thermometer, about 10-15 minutes per pound.
3. Meanwhile, make the glaze. In a medium pot over medium-high heat, stir together peach jam, sorghum syrup, bourbon, and cayenne. Bring to a simmer and cook for about 3-5 minutes. Remove from heat and stir in lemon juice and butter. Set aside.
4. Remove ham from the oven and raise temperature to 400°F. Uncover the ham and brush generously with glaze. Return ham to the oven and cook, uncovered, brushing every 10 minutes with glaze, until the center of the ham registers 140°F, and the outside of the ham is nicely glazed and caramelized, for about 30 minutes.
5. Remove from the oven and brush with glaze one more time. Tent with foil and rest for 15 minutes before serving.

Notes: If you can’t find sorghum syrup, cane syrup or honey will also work.