Old-Fashioned Glazed Ham

• 1 1/2 cups apple cider
• 1 1/4 cups firmly packed dark-brown sugar
• 1/2 cup Creole mustard (see page 93)
• 1/4 cup cane syrup (see page 243)
• One 10-pound bone-in ham
• Whole cloves for studding

1. Simmer the apple cider in a small saucepan over medium heat until reduced by one-half; cool to room temperature.
2. Combine the sugar, mustard, cane syrup, and reduced cider in a bowl, and stir to form a thick paste.
3. Position the rack in the bottom third of oven and preheat the oven to 325F.
4. Line a large roasting pan with heavy-duty foil, leaving an overhang on all sides.
5. Trim off the skin and all but 1/4 inch of fat from ham.
6. Place the ham fat-side up in the prepared pan.
7. Roast the ham until a thermometer inserted in the thickest part registers 130 to 135F, about 10 minutes per pound.
8. Remove the ham from the oven; increase the oven temperature to 425F.
9. Lightly score the fat on the ham in a diamond pattern, and stud the intersection of cuts with whole cloves.
10. Brush glaze thickly over the top and sides of the ham.
11. Return the ham to the oven, and roast until the glaze is deep brown and bubbling, about 25 minutes.
12. Let the ham stand for at least 20 minutes before slicing.

apple cider, sugar, creole mustard, cane syrup, studding

Taken from www.epicurious.com/recipes/food/views/old-fashioned-glazed-ham-375328 (may not work)