Bourbon and Praline Ham

8 lb Precooked ham, with fat left on
1 1/2 cup Bourbon
2 tbl Butter
1 cup Maple syrup
1/2 cup Brown sugar
1/2 cup Ground or finely chopped Pecans
1/2 cup Pecan halves

Score the skin & fat of the ham and rub liberally with bourbon.

Place in smallest baking dish that will hold it and pour over the rest of the bourbon. Marinate for 2-3 hours, basting every half hour.

Pour off excess whisky & bake the ham, skin side up, for 2 hours at 325 F.

In a saucepan melt the butter stir in bourbon marinade, syrup, sugar & pecans. Bring mixture to a boil. Pour the glaze over it & brush well with a pastry brush.

Decorate with pecan halves & bake for an additional 15 minutes.