Old-Fashioned Ham with Brown Sugar and Mustard Glaze

I used this recipe for my second annual ham for Mormon med school dinner. Seems it is always my turn at Christmas, and I always end up baking a ham. Last year's ham was such a success that I wanted an equally good recipe but something different. So I settled for this more classic take on ham from Epicurious. Original recipe here:

http://www.epicurious.com/recipes/food/views/Old-Fashioned-Ham-with-Brown-Sugar-and-Mustard-Glaze-241636

Many of the reviewers suggest mixing all the glaze ingredients together and pouring it on top of the ham but no consensus is reached. I did not mix and found assembling the glaze components on the ham to be a bit tricksy, and in the end after baking and before serving I roughly scraped off the glaze components anyway. So take that for what you will.

The reviews of this ham were raving, as they were for last year's ham, so I may be the new official ham-baker around Rochester.

Here's the recipe:

Ingredients:

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

Directions:

1. 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. Remove ham from oven. Increase oven temperature to 375°F.

2. 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.

3. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over.

4. 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; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.

Notes: I could not find a non-pre-fully-cooked ham, so I essentially skipped most of step 1. I did cook the ham in the apple juice at 225 for 30-45 minutes, just to get it a little warmed up and let it absorb some of the juices. Then I did the glaze at described above. I didn't really measure the brown sugar, just used what I needed to pat sugar all over the slidy mustard. I think it would be equally good with non-whole-grain dijon mustard and that it might be a little easier to work with.

Had lots of ham left over even with people eating a lot so I froze it in slices. We'll have to see how well that ends up going.