Baked, Whole Bone-In Ham with Brown Sugar Glaze

The secret to making a good ham? The ham! Truly, no glaze or cooking technique will make a bad ham better. I am a huge fan of Dakin Farm hams from Vermont (no affiliation, just a longtime fan after years of tasting their products).
Here are some best practices:
• Cook 10 minutes a pound at 325ºF.
• Cook fat side up covered in foil with a little bit of water in the pan.
• During the last 30 minutes, remove the foil, crank the heat up to 425ºF, brush with a simple glaze at least twice.
• Let rest 20 minutes before carving.
Resources:
Love Dakin Farm hams: www.dakinfarm.... (I've purchased both the half and the whole hams, and they are always fabulous.)
Find the mustard sauce recipe here: alexandracooks...
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