| 1 | (10-pound) smoked ham with rind, preferably shank end |
| 1 c | unsweetened apple juice or apple cider |
| ½ c | grainy mustard |
| 2/3 c | golden brown sugar (packed) |
| ¼ c | honey |
Preheat oven to 325°F.
Place the ham in large roasting pan. Pour apple juice over and cover ham completely with parchment paper, then cover ham and roasting pan with heavy-duty foil, sealing tightly. Bake the ham until the center of the ham registers 145°F, about 3 hours 45 minutes. 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 ¼-inch-thick layer of fat from ham and discard. Using a long sharp knife, score the fat in 1-inch-wide, ¼-inch-deep diamond pattern. Spread mustard evenly over the fat layer. Pat the brown sugar over the mustard pressing firmly to adhere. Drizzle honey over. Bake until ham until well glazed, spooning any glaze from the roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve warm or at room temperature.
Serves 6-8 with leftovers.