Ingredients
6
to 8 lb fully cooked smoked bone-in ham
1/4
cup honey
1/4
cup packed light brown sugar
2
teaspoons Dijon mustard
Preparation
Heat oven to 325°F. Place ham on rack in shallow roasting pan. Roast 12 to 16 minutes per pound or until instant-read thermometer inserted in thickest part of ham reads 120°F.
Remove ham from oven. Pour drippings from pan. Cut fat surface of ham lightly in uniform diamond shapes.
In small bowl, mix honey, brown sugar and Dijon mustard; brush on ham. Roast uncovered about 20 minutes longer or until thermometer reads 135°F. Cover ham with tent of foil; let stand about 10 minutes or until thermometer reads 140°F.
Place ham on carving board or platter face down. Using a sharp carving knife, cut in half next to bone.
Place boneless side of ham fat side up; cut slices. Cut remaining slices from bone-in portion, cutting away from bone.
