Ingredients
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1 genuine bone-in uncooked Smithfield Ham
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3 tablespoons Dijon Mustard
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½ cup (packed) dark Brown Sugar
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2 cups Apple Juice
Directions
Steps
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1
Done
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Remove the ham from the cloth bag and scrub it well under cold running water to remove surface mold and excess salt and pepper. Place it in a large turkey roaster, cover it with cold water, and let it soak for 24 hours, changing the water after 12 hours. |
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2
Done
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Drain the ham and place it in a deep flameproof roasting pan on top of the stove. Cover it with fresh water. Bring the water to a boil over high heat, reduce the heat to medium-low, and simmer for about 3½ hours (about 15 minutes per pound), adding more hot water when necessary to keep the ham covered. While it is cooking, skim off any foam that rises to the surface. The ham is done when an instant-reading thermometer inserted in the thickest part reaches 140°F. |
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3
Done
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Drain the ham and let it cool to room temperature. Remove all of the skin and fat and place the ham in a shallow roasting pan. |
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4
Done
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Preheat the oven to 350°F. |
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5
Done
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Brush the ham all over with the mustard. Pat the brown sugar all over the surface and pour the apple juice into the bottom of the pan. |
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6
Done
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Bake the ham, basting it frequently, until it is glazed, about 45 minutes. |
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7
Done
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Transfer the ham to a large decorative platter and carve as much as you like into tissue-paper-thin slices, using a very sharp knife. |
