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Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious. You can also use this orange glaze on a 12-pound bone-in pork loin. See the Cook's Note for cooking times.

• 1 (10- to 12-pound) fully cooked, trimmed, bone-in smoked ham (shank end), room temperature
• 2 cups freshly squeezed orange juice
• 1/2 cup packed dark brown sugar
• 3/4 cup bourbon
• 1/2 cup guava or apple jelly, warmed
• 2 large shallots, peeled and thinly sliced
• 3 whole allspice
• 3 whole cloves
• Zest of 1 orange plus 2 oranges cut into 1/4-inch-thick slices
• 1 (2-inch-long) piece fresh ginger, peeled and grated
• 1 (10- by 14-inch) roasting pan; toothpicks; pastry brush

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