Set a rack to the lowest position in the oven. Preheat oven to 325°F.

Line a roasting pan with aluminum foil, and position a roasting rack in the pan. Place ham on the middle of roasting rack. Pat the ham dry with paper towels to help the glaze adhere better.

Place the honey, brown sugar, and cinnamon in a medium sauce pan. Add the juices from the lemon and orange. Set the pan over medium-high heat and bring to a boil. Reduce the heat to medium low, bringing the mixture to a low boil. Boil for 3-4 minutes, whisking until the sugar is fully dissolved.

Carefully whisk the bourbon into the sauce. Continue boiling the mixture until it is slightly reduced and thickened, 3-4 minutes. Remove the pan from the heat.

Brush ham with a thick layer of 1/3 of the bourbon-honey glaze, reserving the remainder for basting.

Bake ham on lowest rack of oven until it has reached an internal temperature of about 145°F and the glaze is caramelized, 2-2 1/2 hours, or about 15 minutes per pound of ham. Every 30-45 minutes, open oven door and baste ham with additional bourbon-honey glaze.

Check to see that ham is done. Remove from oven or add time as needed, then drizzle with any remaining glaze.

Allow ham to cool on roasting rack for 15 minutes. Transfer to cutting board, then carve and serve. Refrigerate leftovers in an airtight container for up to 3 days.