Bourbon-Glazed Wild Boar Ham

1. Scoring: Score the fat cap in a diamond pattern, cutting about a quarter inch deep. This allows the glaze to penetrate and caramelize, about 8-10 minutes.

2. Dry Rub: Work the spice mixture into every crevice and refrigerate overnight. The salt draws out moisture while the spices infuse the ham.

3. Initial Roasting: Roast uncovered at 325°F for 2 hours. This renders the fat and starts building flavor.

4. Glaze Preparation: Score the wild boar ham. Score the ham. While the ham roasts, reduce your bourbon mixture by half, about 8-10 minutes. It should become thick and syrupy, perfect for glazing.

5. Glazing: Every 30 minutes during the last hour and a half, brush on more glaze. Each layer builds more caramelized, sticky goodness.

6. Final Temperature: Continue until the internal temperature reaches 165°F. Use a probe thermometer for accuracy.

7. Resting: Rest for 20 minutes before carving. The juices need time to settle back into the ham.

Serving: Slice thin against grain, serve with glaze

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