In a medium saucepan, bring Bourbon, cinnamon sticks, and brown sugar to a simmer. Allow simmering for 15-20 minutes until sauce becomes slightly thickened. Set aside and allow to cool slightly.
Place the baked ham inside desired roasting pan. Pour the glaze over the ham and even in between the ham slices, even the cinnamon sticks. Use a pastry brush and brush the ham with the yellow mustard, skin side. Sprinkle with brown sugar. Cover with aluminum foil completely. Bake for 2 hours or until internal temperature reaches 145 Degrees.
2 ounces whiskey or bourbon (we used Heritage Distilling)
¾ ounce freshly squeezed lime juice (approx ½ a large lime)
4-6 ounces ginger beer, chilled
Garnish: lime twist or wedge
Add whiskey and lime juice to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass. Top with ginger beer and garnish with lime twist or wedge.