Orange Bourbon Ham

If ham has rind, place on rack in roasting pan. If ham has no rind, wrap with foil and place on rack in roasting pan. Bake at 325 degrees until meat thermometer registers between 130 and 140 degrees, about 2 hours. Remove from oven. If ham has rind, when cool enough to handle, cut away rind, leaving 1/4-inch layer of fat. Increase oven temperature to 450 degrees. Combine orange juice and bourbon in small skillet. Ignite carefully with long match to burn off alcohol. Reduce over high heat to 3/4 cup. Mix 1/4 cup of orange juice-bourbon mixture with brown sugar and dry mustard to form paste. Brush ham with remaining 1/2 cup liquid. Pat brown-sugar mixture on just on top ham. Bake at 450 degrees until sugar has melted and begun to glisten, about 15 minutes. Remove from oven and let cool 15 minutes before slicing. Yields 16 servings. Each serving: 536 calories; 4867 mg sodium; 160 mg cholesterol; 17 grams fat; 22 grams carbohydrates; 66 grams protein; 0.05 gram fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe adapted from "American Cooking" (Time Inc., 1968) Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net