Step 1

Preheat oven to 350°. Whisk marmalade, honey, adobo, and bourbon in a medium bowl.

Step 2

Place ham on a rack in a large roasting pan and add 2 cups water (this keeps drippings from scorching). Score fat in a crosshatch pattern, cutting about ½" deep.

Step 3

Brush ham with glaze and roast, basting with pan juices every 20 minutes and tenting with foil if needed, until an instant-read thermometer inserted into the thickest part of ham registers 135°, 1½–2 hours.

Step 4

Let rest 10 minutes or more before carving.