Fire up your Big Easy.
Remove the ham from the packaging and place on a large piece of foil. Place it like you would in the Big Easy basket. Larger hams will have to be stood on edge.
Combine the honey, brown sugar, tea, rub, mustard and bourbon (if using) in a small saucepan over medium heat. Bring to a slow boil and let simmer for 10 minutes or until reduced by a third.
In a small glass combine the corn starch and water. Slowly whisk the mixture into the glaze. Continue whisking until thick.
Brush half of the glaze over the ham. Seal tightly in the foil, leaving the seam at the top for easy access later. Transfer to the Big Easy and cook (heat) for approximately 10 minutes per pound or until the ham reaches 145 F as tested in several places.
Remove the basket from the Big Easy and carefully remove the foil. It's ok if you don't remove the foil under the ham, just remove it from the top and sides. The Better Basket makes this very easy to do. With the regular basket you'll need to be very careful not to burn yourself on the basket, or remove the ham first to un-foil it.
Brush the ham with the remaining glaze and return to the Big Easy, un-foiled, for 10-15 minutes more to set the glaze.
Remove the basket from the Big Easy. Carefully remove the ham to a cutting board and cover with foil. Let rest at least 15 minutes before slicing.