Set the ham out for 30 to 60 minutes at room temperature for best results. When ready to cook, adjust oven racks if necessary, and Preheat oven to 325 F. Use a thermometer (don’t let it touch the bone) for accurate temperature readings.

Figure out how long it will take to cook the ham to 140 degrees F., the recommended time to heat your basic bone-in vacuum-packed ham, and when to glaze it (start the glaze an hour before it’s finished heating). Your ham should specify on the label the heating instructions – follow them. If the instructions aren’t on the ham, see if another ham in the grocery bin has instructions and take a photo.

If no instructions, as a general rule, heat for 10 to 15 minutes per pound.

• 10 pound ham 100 minutes (1 hour 40 minutes) to 150 minutes (2 hours 30 minutes)
• 11 pound ham 110 minutes (1 hour 50 minutes) to 165 minutes (2 hours 45 minutes)
• 12 pound ham 120 minutes (2 hours) to 180 minutes (3 hours)
• 13 pound ham 130 minutes (2 hours 10 minutes) to 195 minutes (3 hours 15 minutes)
• 14 pound ham 140 minutes (2 hours 20 minutes) to 210 minutes (3 hours 30 minutes)

Begin to glaze an hour before the ham is done, so subtract an hour from the total cooking time, so you’ll know at what point to add the first glazing.

Score the ham in a diamond pattern, slicing about 1/4 inch deep and making parallel lines about an inch apart. Place a rack in a pan just large enough to hold the ham. Place ham, cut side down on rack. Add 1/3 cup of water to the pan, cover tightly (you may need to use foil, and may need to fold two pieces together) and place in oven.

As soon as the ham goes in, or may be done in advance, make the glaze; the glaze needs time to cool:

• In a medium saucepan, add mustard, clove, chili, salt, pepper, and brown sugar. Stir together. Slowly add the root beer, whisking, then the sorghum, vinegar, and bourbon. Mix together.
• Heat over medium heat, stirring until the sugar is dissolved, and then simmer, stirring now and then, until the mixture is reduced by half, about 15 minutes. It will be rather thin, like a warm maple syrup, but will have more body once it’s at room temperature.
• Set aside or place in the fridge to cool before glazing ham. (If the glaze is too thick to brush on, it can be slightly warmed.)

When an hour is left on the cooking time for the ham, remove the ham from the oven. If you wish to use the juices from the ham in soups or other recipes, pour off the juices into a container and refrigerate them, then add about a cup of water to the pan. If you don’t care about the juices or don’t care if they’re flavored by the glaze, leave as is.

Brush the glaze onto the ham, return to the oven, uncovered, for 20 minutes. Remove the ham and glaze again, again returning to the oven for 20 minutes, but rotate front to back as you return it to the oven for even caramelization. Remove the ham for a final glaze, then return it for a final 20-minute period. Do  watch the temperature and be prepared to pull the ham if it’s at 140 degrees F.

Rest 20 to 30 minutes before serving. Pass any remaining glaze from the pan or the roasting pan, if desired.

Note: If there is a significant amount of glaze remaining, it may be used to glaze something else, like chicken wings or ribs. Bring to a boil before reusing, thinning with a little water if necessary.