• Remove the ham from the refrigerator ½ hour before ready to cook. 
• Preheat oven to 325°F. In a large roasting pan, add about one inch of water to the pan. Place a rack in the roasting pan. 
• Wrap the spiral ham in aluminum foil.  Place the ham, flat side down in the middle of the aluminum foil. Wrap ham well with the foil and place the ham in the center of the rack in the roasting pan.
• Place the pan in the preheated oven and roast the ham for about 90 minutes.
• Remove the ham from the oven.
• Carefully open the foil and leave the foil rolled at the bottom of the ham to catch any dripping glaze.
• Place ½ of the glaze (recipe below) on the spiral ham. Get in between the slices of ham with the glaze.
• Place the ham back into the oven for about 15-20 minutes. Check the internal temperature of the ham and it should be close to 140°F.
• Remove the ham from the oven. Put the oven on broil.
• Brush the ham with the remaining glaze. Place under the broiler for about 5 minutes. The glaze will caramelize. *Do not leave the ham, oven temperatures vary. You do not want to burn the ham.
• Remove from the oven. Let rest about 15 minutes before slicing.

How to make Apricot Bourbon Glaze

• In a medium saucepan, over medium heat, add the bourbon, apricot preserves, pure maple syrup, Dijon mustard, brown sugar, and apple cider vinegar. Simmer and whisk for about 5 minutes, to blend flavors. Set aside until ready to use.