1 (12 to 13 pound) fully cooked, smoked ham
1 cup apricot jam
2 tablespoons bourbon

Preheat oven to 325 degrees F.

Place ham fat side up in shallow foil-lined roasting pan. Insert meat thermometer so that tip is in center of thickest part of meat and does not touch bone or rest in fat. Do not add water. Do not cover. Roast ham for approximately 3 hours 15 minutes, allowing 10 to 15 minutes per pound. Meat thermometer should read 130 degrees F.

Forty-five minutes before end of baking time, remove ham from oven. Remove rind with sharp knife and kitchen shears. In small bowl, combine apricot preserves and bourbon. Set aside 2 tablespoons glaze for garnish. Brush ham with apricot glaze; return to oven. Bake until done, brushing 3 to 4 times with glaze. When golden brown remove from oven and transfer to serving platter.