This was our Easter ham this year and man was it good! It was really simple as well. My mom found this recipe for me, and I'm so grateful she did (As were our dinner guests) Give this one a try. I guarantee you won't be disappointed. Best ham I've had in probably forever. No joke. (Unfortunately, it was so delicious I didn't have time to take a picture of how gorgeous it was before it was devoured. I guess that's a good thing though, right?)
1 10-pound smoked ham with rind, preferably shank end
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey
Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. (Ours only took 2 hours...peculiar)
Remove ham from oven. Increase oven temperature to 375°F.
Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes.
Transfer ham to serving platter.
Additional Glaze: We made a little bit more glaze mixture to serve as a sauce along the side. In a small saucepan, heat 4 Tbs brown sugar, 3 Tbs coarse ground mustard, 1 Tbs honey, and 1/3 cup apple juice. Cook until slightly reduced. Serve along side your ham.