Step 1

Set a rack to the lowest position in the oven. Preheat oven to 325°F.

Step 2

Line a roasting pan with aluminum foil, and position a roasting rack in the pan. Place ham on the middle of roasting rack. Pat the ham dry with paper towels to help the glaze adhere better.

Step 3

Place the honey, brown sugar, and cinnamon in a medium sauce pan. Add the juices from the lemon and orange. Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium low, bringing the mixture to a low boil. Boil for 3-4 minutes, whisking until the sugar is fully dissolved.

Step 4

Carefully whisk the bourbon into the sauce. Continue boiling the mixture until it is slightly reduced and thickened, 3-4 minutes. Remove the pan from the heat.

Step 5

Brush ham with a thick layer of 1/3 of the bourbon-honey glaze, reserving the remainder for basting.

Step 6

Bake ham on lowest rack of oven until it has reached an internal temperature of about 145°F and the glaze is caramelized, 2-2 1/2 hours, or about 15 minutes per pound of ham. Every 30-45 minutes, open oven door and baste ham with additional bourbon-honey glaze.

Step 7

Check to see that ham is done. Remove from oven or add time as needed, then drizzle with any remaining glaze.

Step 8

Allow ham to cool on roasting rack for 15 minutes. Transfer to cutting board, then carve and serve. Refrigerate leftovers in an airtight container for up to 3 days.