Preheat the oven to 325 °F (163 °C).
In a saucepan, mix brown sugar, ginger, broth, bourbon, garlic and mustard. Pepper to taste. Bring to a boil, then simmer for 15 minutes over low-medium heat until the preparation has reduced by a quarter. Remove from heat.
Using the tip of a knife, score the skin of the ham in a crosshatch, making sure not to cut into the flesh.
Place the ham in a Dutch oven or a large, oven-proof, heavy-bottom pot. Arrange onions, carrot and herbs around the ham. Pour bourbon mixture on the ham.
Cover and cook for 2 hours to 2 hours 30 minutes, basting the ham with cooking liquid every 30 minutes.
Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
