Baked Ham with Bourbon Citrus Glaze

Love this glaze, from Food And Drink 2000.

4 kg bone-in smoked ham
2 tbsp coarsely grated orange zest
2 tbsp coarsely grated lemon zest
1/2 cup bourbon whisky, rye whiskey or amber rum
1/2 cup 3 fruit marmalade (I used a mango chutney)
2 tbsp honey
1 1/2 tsp dry mustard

1. Preheat oven to 325F.
2. Remove skin and trim fat from ham leaving a 1/4 inch thick layer.  Score the fat to make a diamond pattern.  Place ham in a shallow roasting pan and bake, uncovered for 1 hour.  Drain off fat.
3. Meanwhile, blanch orange and lemon zest in a small saucepan of boiling water for 1 min to remove bitterness.  Drain and reserve.
4. Puree bourbon, marmalade, honey and mustard in a food processor until smooth. Transfer to a bowl.
5. Generously brush ham with bourbon glaze and sprinkle zests over top.  Bake, basting with glaze every 15 minutes for 1 hour or until nicely glazed and meat thermometer registers 140F (60C).  Add a small amount of water to bottom of pan if glaze begins to burn.  Transfer ham to a warm platter, cover loosely with foil and let rest for 15 minuter before carving.

Serves 8 to 10 with generous leftovers