Roasting Oven Environment
- 1 boneless full leg ham, fully cooked, 15-17 pounds
- 1/4 cup honey Dijon mustard
- 1/3 cup brown sugar
- 2 tablespoons orange flavored liqueur
- 1/4 teaspoon ground cloves
Remove the stockingette from the ham and place fat side up into a roasting pan just large enough to accommodate the ham. Add one cup of water and cover with a foil tent.
Place the ham into the oven and cook for 3 1/2 to 4 hours, rotating the pan every 1/2 hour or so. Monitor the liquid in the bottom of the pan, adding more water when necessary.
Mix the mustard, sugar, liqueur and cloves in a small bowl. Set aside.
When the ham reaches an internal temperature of 135 degrees, remove from the oven. If there is a thick fat cap on top of the ham, score into a diamond pattern and apply the glaze. If there isn’t a fat cap, there is no need to score, just apply the glaze over the top surface.
Return the ham to the oven, tented. For the next 20 minutes, baste the top of the ham with the pan juices every 5 minutes, until bubbly and a deep golden brown.
Remove from the oven and allow to rest for 20-30 minutes, the internal temperature should rise to 150-155 degrees.