Homemade Honey Glazed Ham

Ingredients

• 1 bone-in uncured smoked ham
• 1 or 2 cups packed light brown sugar (I only use 1 cup because I find it's sweet enough)
• 1 cup honey
• 1/2 cup Dijon mustard
• 2 tbsp. unsalted butter
• 2 tbsp. apple cider vinegar

Directions

* COOKING GUIDELINES* 

The ham is ready when it has reached an internal temperature of 120°F to 140°F. 

• At 275°F: Bake for 20 minutes per pound
• At 350°F: Bake for 10 minutes per pound

For the juiciest ham, we recommend cooking at 275°F. 

To make the ham: 

1. Arrange a rack in the middle of the oven and heat the oven to 275°F. We prefer to use a dutch oven with a lid for the ham. If you don't have an oven-proof dish with a lid, you can line a roasting pan or rimmed baking sheet with aluminum foil, plus foil to cover the ham. 
2. While the oven is pre-heating, prepare the ham by removing the rind. Place the ham, cut side down, on a cutting board. The skin (rind) should be on top of the ham. Using a knife, carefully slide the knife just under the skin to remove, making sure to leave the thick layer of fat. (You can use the rind as a treat for your pets, or to make crackling. You can also leave the rind on if you'd like, but it's harder to score for basting, and is fairly chewy and tough to eat.) 
3. Score the layer of fat in long criss-cross cuts, making diamond shapes. Cut just enough to make a score, but not deep enough to cut into the meat. 
4. Place the ham in the dutch oven or roasting pan, cut meat side down and fat side up. Cover with a lid or foil to prevent drying out. Place in the oven. 
5. While the ham is cooking, make the glaze. Combine the sugar, honey, mustard, butter and vinegar in a saucepan and bring to a simmer over medium-high heat, stirring frequently. Once it has reached a simmer, reduce heat to low and simmer until reduced, thickened, and darkened, about 10 minutes. Remove from heat. 
6. Begin checking ham about 45 minutes before you expect it to finish, using a meat thermometer inserted into the center of the ham (and not touching the bone). When the ham has about 30 minutes left, remove from the oven, remove the lid or foil, and baste with the glaze, working the glaze in the cuts whenever possible (I like to use a pastry brush for this, rather than a baster). Return to the oven. 
7. Baste every 10 minutes until a meat thermometer inserted into the center of the ham reads 120°F to 140°F. 
8. Remove the ham from the oven and let cool for about 10 minutes. If you have remaining glaze, you can baste again. 
9. After ham has slightly cooked, cut the ham into quarters, working around the bone. Slice each quarter into long, thin slices and serve.