Remove the ham from its package and pat it dry with paper towels. Score the ham by cutting into the rind of the ham in a diamond pattern making sure that the cuts are approximately 1/4-1/2" deep. Place the ham on a roasting pan and pour approximately 1/4 cup of water all over the top of it.
Loosely cover the ham with foil to keep it from drying out.
Bake for 2 - 2 1/2 hours until the ham reaches an internal temperature of 125 degrees F in the thickest part of the ham.
While the ham is baking, place the honey, bourbon, dijon mustard, salt and pepper in a small saucepan. Simmer over medium heat, whisking the ingredients together and cook until the honey melts (5-6 minutes) to make the glaze.
Increase the oven temperature to 425 degrees F. Remove the foil from the ham and baste the ham with approximately 1/3 of the basting mixture. Cook it for an additional 20 minutes and baste the ham 2 more times during this cooking time until the ham reaches an interval temperature of 135 degrees F.
Remove the ham and let the ham rest at room temperature for 15-20 minutes (tented loosely with foil). Then carefully move the ham to a large cutting board. Then carve the ham into large slices and enjoy!
Notes
We used an instant-read meat thermometer to make sure that the ham was fully heated through. Make sure to insert the thermometer into the thickest part of the ham.You can follow this recipe using a spiral ham as well.