Nutrition

Ingredients

• 1 10-lb. smoked bone-in ham with rind, preferably shank end
• 1 cup unsweetened apple juice or apple cider
• ½ cup whole grain Dijon mustard
• ⅔ cup (packed) light brown sugar
• ¼ cup honey

Instructions

1. 1 Preheat oven to 325°. Place one 10-lb. smoked bone-in ham with rind, preferably shank end, in a large roasting pan and pour 1 cup unsweetened apple juice or apple cider over. Cover ham completely with parchment paper, then cover pan with heavy-duty foil, crimping tightly around edges to seal. Bake until an instant-read thermometer inserted into the thickest part of ham registers 145°, 3½–4 hours. Remove ham from oven and increase oven temperature to 375°.
2. 2 Remove foil and parchment and spoon off liquid from roasting pan; discard. Trim rind and all but a ¼"-thick layer of fat from ham; discard. Using a long sharp knife, score fat in a crosshatch pattern, spacing cuts about 1" apart and avoiding cutting into flesh. Spread ½ cup whole grain Dijon mustard over fat, then pat ⅔ cup (packed) light brown sugar over mustard, pressing firmly to adhere. Drizzle ¼ cup honey over. Return ham to oven and bake, basting occasionally with any glaze that slides into pan, until well glazed, 30–35 minutes. Transfer ham to a large platter; let rest at least 45 minutes.
3. 3 Slice ham and serve warm or at room temperature. Editor's note: Looking for more ham recipes? Check out our collection, including more ham glazes and a spiral cut ham for your slow-cooker. And here’s our guide to what to do with leftover ham.

Original Source

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