Glazed Ham

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  7 lbs Ham Or Canadian Bacon
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  1 cup Brown Sugar, Light
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  0.5 cup Honey
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  0.5 cup Orange Juice, Fresh
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  2 tbsp Lemon Juice, Fresh
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  3 tbsp Mustard, Whole Grain

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tbsp Soy Sauce, Low Sodium
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  3 Garlic(9g)
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  2 Thyme, Fresh
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  Lots Of Freshly-Ground Coarse Black Pepper, To Taste (I Recommend At Least A Generous ½ Teaspoon Or More)

Instructions

1. 1Remove the ham from refrigeration 1 hour before cooking to bring to room temperature. Unwrap and discard packaging.
2. 2Combine the brown sugar, honey, orange juice, lemon juice, Dijon mustard, soy sauce, fresh garlic, and fresh thyme in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook 10–15 minutes, stirring often, until slightly thickened and fragrant. Remove and discard the thyme sprigs and garlic pieces. Set the glaze aside.
3. 3Place the ham cut-side down in a large skillet or Dutch oven. Add enough water to come ¼ inch up the sides of the ham. Cover with a lid and heat over medium. Cook 12–15 minutes per pound of ham, until an instant-read thermometer inserted into the thickest part (not touching bone) registers 140°F internal temperature.
4. 4Every 20 minutes during cooking, uncover the ham and brush generously with the warm glaze, then re-cover. Continue until the ham reaches 140°F internal temperature and the glaze appears caramelized and sticky.
5. 5If the glaze begins to brown too quickly, cover the ham loosely with foil. If you want deeper caramelization near the end of cooking, remove the foil cover and increase heat to medium-high for the final 3–5 minutes, watching closely to prevent burning.
6. 6Remove the ham from heat and let rest uncovered for 20 minutes before slicing.
7. 7Slice the ham and divide evenly into 12 airtight containers while still warm. Spoon remaining glaze and pan drippings over each portion. Refrigerate until ready to serve.