|nice 9 lb bone in ham|
|took most of the skin off , but leave the fat|
cross cut it 1/4 inch deep
|the end it was amazing so tasty|
|sliced for serving, and just adding some drippings to it|
1/2 cup butter
1 cup brown sugar
1/2 cup honey
2 tablespoons Dijon mustard
1/4 teaspoon ground cinnamon
4 cloves garlic, minced
Directions:Preheat the oven to 300°F
Remove the skin of the ham, ensuring you leave the fat on. Using a sharp knife score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep) over the entire ham. Place the ham in the baking tray; pour 1/3 cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
Heat the butter in a small pot over medium heat until golden browned. Add in the brown sugar, honey, mustard, and cinnamon, stirring to mix together well until the brown sugar has completely dissolved, a couple of minutes.
Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for a further minute or two until the glaze just begins to simmer, then set it aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey).
After 30 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425°F and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover.
Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more of baking until a dark golden-brown crust has formed, (about 30 minutes total). For added depth of flavour, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. If your crust is still pink after the suggested baking time, turn on your broiler and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn.
Let the ham rest 15 minutes or so before slicing.