1 (7-1/2 pound) bone-in smoked ham
1/4 cup(s) seeded, coarsely chopped PEPPADEW® peppers,
1 lemon, thinly sliced
1/4 cup(s) grainy mustard
1 (large) white onion, thinly sliced
3 tablespoon(s) fresh lemon juice
3 cup(s) chicken stock or low-sodium broth
2 tablespoon(s) bourbon
3/4 cup(s) lemon-lime marmalade, 17 ounces, see Note
2 tablespoon(s) cornstarch dissolved in 3 tablespoons water
Preheat the oven to 375 degrees F. Using a sharp knife, remove the rind from the ham, leaving a layer of fat all around that is at least 1/4 inch thick. Deeply score the fat in a crosshatch pattern at 1/2-inch intervals. Transfer the ham to a large roasting pan and scatter the lemon and onion slices around it. Add the chicken stock or broth to the roasting pan.
In a food processor, combine the lemon-lime marmalade,PEPPADEW® peppers, mustard, lemon juice and bourbon, and process into a coarse puree. Brush the top of the ham with 2 tablespoons of the lemon-and-PEPPADEW®-pepper glaze. Cover with foil and bake for 1 hour. Remove the foil. Brush the ham with a scant 1/2 cup of the glaze and bake for 1 hour. Brush with another scant 1/2 cup of the glaze and bake until the ham is browned and an instant-read thermometer inserted in the thickest part of the meat registers 155 degrees F, about 30 minutes longer.
Transfer the ham to a cutting board. Strain the pan juices into a large glass measuring cup and skim off the fat. Transfer the juices to a medium saucepan, and boil until reduced to 2 1/2 cups, about 5 minutes. Whisk the cornstarch slurry, and add it to the juices in the saucepan along with the remaining 1/2 cup of glaze. Simmer over moderately high heat, stirring, until thickened, about 3 minutes. Slice the ham and serve with the sauce.
Make Ahead: The Lemon-and-PEPPADEW® Pepper Glaze can be refrigerated for up to 3 days.
Lemon-lime marmalade is great or you can substitute lemon, orange or grapefruit marmalade.