Instructions: 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.

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