8 lb Precooked ham, with fat left
On
1 1/2 c  Burbon
2 tb Butter
1 c  Maple syrup
1/2 c  Brown sugar
1/2 c  Ground or finely chopped
Pecans
1/2 c  Pecan halves

Score the skin & fat of the ham & rub liberally with burbon. Place in
smallest baking dish that will hold it & pour over the rest of the
burbon. Marinate for 2-3 hours, basting every half hour. Pour off
excess whisky & bake the ham, skin side up, for 2 hours at 325. In a
saucepan melt the butter stir in burbon 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.