Instructions
- Combine all Dry Brine ingredients in a bowl.
- Score the ham in a diamond pattern, about 1/4 inch deep.
- Rub the Dry Brine mixture all over the ham, ensuring it gets into the scores.
- Place the ham in a non-reactive container, cover tightly, and refrigerate for 72-96 hours.
- Preheat oven to 300°F (149°C).
- Combine all Glaze ingredients in a saucepan and bring to a simmer over medium heat, reducing until slightly thickened, about 15-20 minutes.
- Place the ham in a roasting pan with 1 cup of water.
- Brush the ham with half of the Glaze.
- Bake for 15-18 minutes per pound, basting with the remaining Glaze every 30 minutes.
- Let rest for 20 minutes before carving.
