Half of a semi-boneless, ready-to-eat ham (5 to 6 pounds)
1 cup honey
1/2 cup cane syrup
1/2 cup bourbon
1/4 cup freshly squeezed orange juice
2 tablespoons Dijon mustard
Preheat the oven to 350°F. Brush a large roasting pan with some of the oil.
To prepare the ham, remove the skin and fat. Using a sharp knife, make 1/4-inch-deep cuts in the meat in a diamond pattern. Place the ham in the prepared roasting pan. Meanwhile, to make the glaze, heat the honey, cane syrup, bourbon, orange juice and mustard in a saucepan over medium heat until melted and combined.
Pour the warm bourbon glaze over the prepared ham. Transfer to the oven and cook, basting every 30 minutes or so with the glaze on the bottom of the pan, for 2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest portion registers 140 degrees. If the ham starts to overbrown, loosely tent with aluminum foil to prevent it from burning.
Remove from the oven and place on a rack. Tent the ham loosely with aluminum foil and let it rest for 20 to 30 minutes to allow the juices to redistribute.