Ukrainian Easter Ham

• 6 to 7 lb. semi-boneless ham
• 1/2 cup honey
• 2 tbsp. dry mustard
• 1 to 3 tbsp. vinegar
• 2 to 3 tbsp. pan drippings
• fat

1. Remove covering from ham and wipe with a wet paper towel, then dry ham.
2. Trim fat to 1/2 inch.
3. Score the surface in a diamond pattern to let the glaze penetrate and stick to the surface better.
4. On a wire rack in a large open pan, bake at 350F for 45 to 60 minutes.
5. This removes excess water and makes the ham crunchy rather than slippery.
6. Baste several times with glaze during the last 20 minutes until ham is well coated.
7. Remove from oven and baste again.
8. When cool, store loosely covered in refrigerator.
9. Serve thinly sliced with mayonnaise and sharp mustard.
10. The traditional relish is tsvikly (beets with horseradish) as well as maionez with horseradish.

semiboneless ham, honey, dry mustard, vinegar, pan drippings

Taken from www.foodgeeks.com/recipes/18285 (may not work)