Preheat oven to 250°F. Remove ham from bag, rinse and drain. Place ham, cut side down, in a roasting pan. Using a small paring knife score the ham from bottom to top, spiraling clockwise as you cut. (Be careful to only cut through the skin and first few layers of fat.)
Rotate the ham after each cut so that the scores are no more than 2 inches across. Once you’ve made it all the way around, move the knife to the other hand and repeat spiraling counter clockwise. The aim is to create a diamond pattern.
Tent the ham with foil, and cook for 3-4 hours until the internal temp is 130°F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them.
Heat oven to 350°F. Dab dry with paper towels then brush on a liberal coat of mustard using a basting brush. Sprinkle with brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon then loosely pack with crushed cookies. Cook uncovered until temp reaches 140°F and let rest 1/2 hour before carving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.