600 g. old-fashioned smoked ham
-1/2 cup Firebarns Bourbon Bacon
-1/2 cup of bourbon
-1/2 cup honey
6 large potatoes
-2 tbsp. butter
-1/4 cup of 35% cooking cream
-2 tbsp. Cajun spices
100 g. grated Monterey Jack cheese
In a saucepan, combine Firebarns Bourbon Bacon, bourbon and honey. Bring to a boil and remove from heat.
Make slits in the top of the ham and brush generously with honey mixture. Cover with foil and bake at 325F for 1 hour. Remove foil and continue baking for 2 hours, brushing generously every 20 minutes.
Boil the potatoes in salted water for about 15 minutes. Drain and place in a blender with the butter, cream, Cajun spices and Monterey Jack cheese. Process until smooth and creamy.