Ham with Whiskey (We prefer Jack Daniels)

1 smoked bone-in ham, shank end 6-8 pounds
3 tablespoons whole black pepper
1 tablespoon mustard seed
2 tablespoon chopped sage

1 cup Jack Daniels
1 cup brown sugar
¼ cup dijon mustard
¼ dark corn syrup

Cooking Bag
Meat thermometer

Take the ham out of the refrigerator. Score the ham in a diamond-shaped pattern by using the small sharp knife. Make sure the scores are through the fat but not into the meat.

The best way to prevent your ham from drying out and staying moist is by spending less time in the oven. Soak ham in water for 90 minutes – this will decrease the cooking time by an hour.

While it soaks, grind mustard seed and black pepper together, then add sage. When ham is done soaking, put rub the mixture on the ham and place ham inside a cooking bag. Seal bag. (Note: the cooking bag will reduce the time in the oven by another ½ hour) 

For Jack Daniels Mop – heat Jack Daniels, brown sugar, djjon mustard and corn syrup over low heat. Save for last 15 minutes of cooking.

Cook ham at 300 degrees for 2 ½ hours, however 15 minutes before end time, take ham out of the bag and baste often with Jack Daniels mop. Meat thermometer should read 140 degrees when done. Let ham rest 15 minutes before you carve it. Apply a spoonful of leftover mop to each serving.