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Smoked Ham      16 servings

1         (12 - 14 lb) smoked, precooked ham with bone 
     
     1/2    C  bourbon
     2      C  chopped green onions,including the tops 
    
     1      lg carrot, chopped
     1/2    C  minced fresh parsley              
     4         cloves garlic, sliced
     2         bay leaves                        
     1      TB minced fresh oregano
     1      TB minced fresh thyme             
     1      TB minced fresh sage
     
     BOURBON MUSTARD GLAZE:
     
     3/4    C  country style Dijon mustard          
 
     1 1/2  C  packed dark brown sugar
     1/2    C  bourbon                       
     1      TB freshly ground black pepper
     1/2    ts salt
     
     HERBED BREAD CRUMBS:
     
     7 - 8   C  fresh bread crumbs made from French 
bread  
     1 1/2   C  minced fresh parsley
      1/2    C  butter, melted                    
      1/2    C  minced fresh sage
      1/2    C  minced oregano                    
      1      TB minced fresh thyme
      1      ts minced garlic                  
     3-4     TB Bourbon Mustard 
     
     Glaze:
     
     In a large bowl combine all ingredients. Toss until 
well 
     mixed.
     
     In a large roasting pan, combine the ham, bourbon, 
green 
     onions, carrot, parsley, garlic, bay leaves, oregano, 

     thyme and sage. Add cold water to cover and heat 
to 
     boiling. Reduce the heat and simmer for 1 1/2 hours. 
Drain 
     the ham. Trim the skin and excess fat. Place the 
ham in a 
     shallow roasting pan and baste with the *Bourbon 
Mustard 
     Glaze. Bake at 3500 for 45 minutes, basting every 
10 
     minutes with the glaze. Remove the ham from the 
oven and 
     carefully patting the Herbed Bread Crumbs over 
the ham, 
     cover completely. Return the ham to the oven and 
bake 
     until bread crumbs are golden brown, about 15 - 
20 
     minutes.






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