Perfectly baked ham - sweet and deeply browned on the outside and tender and juicy on the inside - speaks eloquently of Sunday dinner. Few meats are easier and less worrisome to prepare. Serve this with a selection of the specialty mustards, hot, sweet and tart. There will be ample leftovers, which are great for sandwiches and salads.
- One 5-pound cooked half ham, bone in, excess fat trimmed
- Mustard Glaze:
- 1 tablespoon Dijon mustard
- 1 tablespoon dark brown sugar
- 3 tablespoons dark rum
1. Preheat the oven to 325°F. Line a shallow roasting pan with aluminum foil and set a roasting rack in the pan.
2. Place the ham, fat side up, on the rack and using a sharp knife, score the fat in a criss-cross or diamond pattern. Insert a meat thermometer into the thickest part of the meat. Do not let the thermometer touch the ham bone. Bake for 1 1/2 to 2 hours.
3. To make the glaze, whisk the mustard and sugar together in a small howl. Stir in the rum, a tablespoon at a time, until well blended. Set aside.
4. About 30 minutes before the ham is done, brush it all over with the glaze. Continue baking, basting the ham 2 or 3 times, until it is heated all the way through arid the meat thermometer registers 130°F. Let the ham stand for 10 to 15 minutes before carving and serving.
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