Remove your ham from the packaging and pat it down and remove excess moisture. If your ham is not pre-sliced, use a knife to create a cross hatch pattern into it (like a checkerboard) by just lightly scoring the skin. Set it aside and let it warm up from the fridge (pro tip, if you leave it out for an hour prior to baking it will cook much faster as well).

To make the glaze, carefully heat the bourbon over medium low heat. Add in the allulose sweetener (please see the blog post in regards to substituting other low carb sweeteners) and whisk until dissolved. Bring the mixture up to a simmer and then remove from the heat. The alcohol will cook off, but it can also be substituted for water instead.

To the bourbon mixture add a whole cinnamon stick and the three whole cloves and let it steep and cool in the mixture for about 30 minutes, remove them then discard and set the glaze aside.

To bake or grill your ham, preheat your oven to 325 (grill should be set for indirect heat) and place it cut side down in a baking dish lined with foil.

Lightly tent the ham in foil to cover it and bake for about 1.5 hours. If you want to keep the outside skin moist, spray it with very diluted apple cider vinegar or sugar free apple juice every 30 minutes if it's looking dry.

After 1.5 hours, remove from the oven and brush the entire ham in a layer of glaze and return to the oven to continue to bake for another 30-45 minutes or so. Continue to add glaze every 15 minutes or until the ham reaches 140 F internally.

Let it rest tented in foil for 15 minutes before slicing and serving.