Combine all of the ingredients in a small saucepan over medium high heat. Reduce on the stove until you have a third of the sauce left. Remove from heat. Set aside.

Preheat oven to 425 degrees (high convection if possible)

Using a sharp knife, score the ham: scoring a quarter inch deep. Place ham in a large roasting dish with enough space to place the vegetables around the ham.

Using a brush, generously brush the glaze all over the ham, making sure you cover the ham completely. Place the onions into dish, around the ham and pour in the water on bottom of the pan (you are adding the water so nothing burns).

Bake your ham, uncovered, at 425 (to caramelize) for about 30 to 45 minutes. Halfway through baking, add a ½ cup of low sodium chicken stock, rotate the pan and brush on more glaze.

After 30 to 45 minutes, remove the ham from the oven. You should see some nice caramelization on the ham. Add in the bay leaves, fresh rosemary sprigs and garlic heads, tucking them all around the ham. Add a splash of bourbon over the top of the ham and brush on more glaze once again. Go heavy and add the cherries on top and into the cracks of the ham.

Carefully lift ham and add the baby carrots, arranging them underneath.

Place toothpicks into ham and wrap the baking dish completely with foil to create a tent.

Chef’s tip: fold over the edges of the foil so it’s sturdier when removing on and off to check the ham.

Bake at 275, (off convection) and check the ham after 45 minutes to one hour (to internal temp of 160)

Remove foil and check internal temp. At 130, remove the foil and raise the oven temp to 350 to get the ham to the internal temp of 160 (could take up to 10 to 15 minutes; check the internal temp).

Remove ham from the oven and baste ham with the juices on bottom of pan

Chef’s tip and very important step!: Remove ham from baking dish and onto a plate or cutting board. Let ham rest for 20 minutes so juices come back out to the entire ham.

Pour pan drippings and liquid into a pot and bring to a medium high boil. Reduce by half.

Place veggies back into oven to roast longer.

Place the cornstarch into a bowl and ladle out some of the liquid from the pot. Mix together until combined. Pour the cornstarch slurry into the pot with the remaining liquid and whisk until thickened. Add in the espresso, the whole grain mustard, the red wine vinegar, salt and butter. Whisk together until well combined. Taste and adjust ingredients as needed.

Using all of the veggies, arrange them on the serving platter. Place the ham in the center of the platter on top of the veggies and serve with the red eye gravy. Slice, serve and enjoy!