This delectable variation of the baked ham theme drips southern hospitality and utilizes that prime Kentucky product, Bourbon. 

1, 12 to 14 pound ham

1 cup bourbon

2 cups sugar

1 tablespoon molasses

2 tablespoons dry powdered mustard

2 to 3 tablespoons frozen orange juice concentrate

Extra bourbon

Whole cloves

2 to 3 navel oranges

Set the ham in a rack over a baking pan.  Put about ½ an inch of water in the baking pan and place all in a 350º oven and bake until a meat thermometer placed in the fleshiest part of the ham reads between 130º to 140º.  Meanwhile, mix the cup of bourbon, the sugar, molasses, mustard and frozen orange juice concentrate into a paste. 

When the ham has reached the desired temperature remove it from the oven and allow it to cool for a bit, then cut away the skin.  Using a sharp knife, score the ham by cutting through the fat to make slits in a criss-cross pattern on the ham.  Increase the oven temperature to about 450º.  Paint the ham with some straight bourbon working it well into the slits.  Then spread the bourbon and sugar paste over the entire surface of the ham and stud the ham by pushing a clove into the center of each of the diamonds formed by the criss-crosses.  Place in the oven and bake for another 20 to 30 minutes, basting once or twice with the pan drippings, or until a glaze is formed.

Meanwhile, cut the oranges into ¼ inch slices leaving the skins on.  When the ham is done, remove it to a serving plate.  Remove the roasting pan from the oven and place on the top of the stove.  Add any remaining bourbon and sugar mixture to the pan and over a moderate heat, lightly cook the orange slices just until they are hot thorough.  Surround the ham with sprigs of fresh watercress and garnish with the orange slices.