Amanda rejects one mortar for another.

Grinding peppercorns by hand: better than therapy.

The glaze gets a hint of spice.

This looks like an accident waiting to happen.

Amanda wields her steel like a pro.

While you're cross-hatching the fat, be careful not to cut into the meat below or you run the risk of drying it out.

As with any tough job, glazing a ham often requires two cooks.

Do you like our matching hairdos?

Scoring the ham.

Preparing whole-grain mustard, honey, nutmeg and cloves for the initial rub.

We poured it right on the ham. It doesn't look very promising, does it? But wait...

Then you spread it around.

And pack it on with a layer of brown sugar; and then you lay cucumbers over its eyes and turn on the tinkly music.

Merrill focused on the task, diligently making sure every last inch is covered with the brown sugar. (Little did she know that her pretty hands would be carrying a new engagement ring just hours after this photo was shot!)

Together we made it rain bourbon on the ham, to moisten its rub.

Basting -- the key to all great glazed hams!

The ham drippings are combined with more brown sugar, cloves ..

freshly grated nutmeg...

and mustard.

Then it's time to slice the ham, dip it in the sauce and eat!