Alison's Go-To Easter Ham

Yield: 10 servings 

Ingredients 

1 4.5kg (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 

Directions 

1. Preheat oven to 325 F. Place ham in large roasting pan and pour apple juice over ham. Cover ham completely with parchment paper, then cover pan with heavy-duty foil. Crimping foil tightly around edges of roasting pan to seal. 

1. Bake until instant-read thermometer inserted into thickest part of ham registers 145 F/62 C, 3 ½-4 hours. Remove ham from oven and increase oven temperature to 375 F. 

1. Remove foil and parchment paper and spoon off liquid from roast pan; discard. Trim rind and all but a ¼" layer of fat from ham; discard. Using a long sharp knife, score fat in crosshatch pattern, spacing cuts 1” apart and avoiding cutting into flesh. Spread mustard over fat, then pat brown sugar over mustard, pressing firmly to adhere. Drizzle honey over mustard and brown sugar. 

1. Return ham to oven and bake, basting occasionally with any glaze that accumulates in pan, until well glazed, 30-35 minutes. Transfer to large platter and let rest at least 45 minutes. Serve warm or at room temperature.  

Tips: If cooking a smaller ham, cook about 18-20 per lb. If desired, save accumulated cooking juices instead of discarding. Skim fat and use for soup. Count on ⅓ pound per person for boneless ham or ½ pound per person for bone-in ham. 

Recipe adapted from Epicurious.com 

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