Made with two full cups of bourbon, the sweet, sticky glaze on this juicy ham is subtly spiced with fennel, coriander, and star anise.
1 (18-pound) bone-in whole or spiral-cut smoked ham, at room temperature
1 cup plus 2 tablespoons water, divided
1 cup sugar
1 tablespoon fennel seeds
1 tablespoon coriander seeds
4 star anise pods
4 bay leaves
2 cinnamon sticks
2 garlic cloves
1 (1-inch) piece of fresh ginger, thinly sliced
1 dried red chile
1 teaspoon finely grated orange zest
2 cups bourbon
2 tablespoons low-sodium soy sauce
2 tablespoons honey
Preheat the oven to 325°F. Place the ham in a large roasting pan and add 1 cup of water. Cover the pan with foil and bake the ham for about 2 hours and 45 minutes, basting occasionally with any accumulated juices, until an instant-read thermometer inserted in the thickest part registers 120°F.
Meanwhile, in a medium saucepan, combine the sugar with 2 tablespoons of water and cook over moderately high heat, swirling the pan occasionally, until a light golden caramel forms, 8 to 10 minutes. Remove from the heat and quickly add the fennel seeds, coriander seeds, star anise, bay leaves, cinnamon, garlic, ginger, chile, and orange zest; let sit for about 20 seconds, until fragrant. Carefully add the bourbon, soy sauce, and honey. Return the glaze to a simmer and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes.
Remove the foil and brush the ham with the glaze. Roast for 30 minutes longer, glazing every 10 minutes, until the top is lightly caramelized. Transfer the ham to a platter and let rest for 15 minutes. Skim the fat from the pan juices and transfer them to a bowl. Serve the ham with the pan juices.
