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1½ cups rye whiskey or bourbon or other whiskey
¾ cup honey
¼ cup mild-flavored (light) molasses
1 teaspoon crushed red pepper flakes
½ teaspoon coarsely ground black pepper
1 12–14-lb. cured smoked bone-in ham, skin removed if needed
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1st Keep
 Phil
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 Mzpenny
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