Orange-Bourbon Glazed Ham

Heat the oven to 325 degrees. Line a roasting pan with heavy-duty foil. Place the ham in the pan and cover it with foil. Bake for 2 hours.

Meanwhile, make the glaze. In a small saucepan, bring the bourbon, orange juice, orange zest, and sugar to a boil, stirring until the sugar dissolves. Reduce the heat to medium-low and whisk in the dry mustard, garlic powder, salt, and pepper, whisking out any clumps. Whisk in the molasses, then add the star anise. Simmer over medium-low heat for about 10 minutes, until the glaze has reduced by about 1/3. Remove from the heat and set aside.

Remove the ham from the oven, remove the foil, and brush on 1/3 of the glaze. Return the ham to the oven uncovered, and cook for 20 minutes. Repeat, brushing on 1/3 of the glaze, then cooking 15 minutes. Brush on the remaining glaze, this time using a fork to gently separate just the tops of the slices of ham, so that the glaze drips inside and makes sticky, crusty edges. Cook for 15 minutes. Let the ham rest for at least 15 minutes before serving. Can be served warm, at room temperature, or even cold.