Instructions
- Combine all Cure ingredients in a bowl.
- Score the ham in a diamond pattern, about 1/4 inch deep.
- Rub the Cure mixture all over the ham, ensuring it gets into the scores.
- Place the ham in a large resealable bag or container and refrigerate for 48-72 hours, turning occasionally.
- Preheat oven to 325°F (163°C).
- Combine all Glaze ingredients in a saucepan and bring to a simmer over medium heat, stirring until sugar is dissolved.
- Place the ham in a roasting pan with 1 cup of water.
- Brush the ham with half of the Glaze.
- Bake for 12-15 minutes per pound, basting with the remaining Glaze every 30 minutes.
- Let rest for 15 minutes before carving.
