Mustard-Glazed Ham

Make the mustard glaze

1. In a jar, combine the mustard seeds, dry mustard, vinegar, salt, oil, brown sugar, and honey. Screw on the lid and shake vigorously. (Alternatively, you can simply whisk everything together in a bowl.) You should have about 1/2 cup. Stash the mustard glaze in the fridge until you're ready to use.

Make the ham

1. Preheat the oven to 300°F (150°C). Place a roasting rack in a deep-sided roasting pan. Bring a pot of water to a boil. Pour the boiling water into the pan so it comes to just below the rack and about 1 inch deep.
2. Trim any gristle from the ham. If you're so fortunate to find a ham with skin on, be careful to keep the fat and skin attached. Place the plain ham on the rack, fatty side up, making sure the water doesn't touch the ham. Insert an ovenproof meat thermometer in the ham at a slight angle so the tip is in the center of the thickest part of the ham and doesn't touch either bone or fat.
3. Bake the ham, uncovered, for 45 minutes. 
4. Remove the pan and the ham from the oven. If your ham has skin, peel it back, keeping the fat intact. Score the fat, cutting 1/4-inch-deep strips on an angle to create a crosshatch. At the corners of each crosshatch, press a whole clove into the ham. You may not need all the cloves. (We're not gonna lie. This can take a little while. Pretend you're a Buddhist monk. Draw your attention to the task at hand in the moment in front of you and let yourself zen out.)
5. In a small bowl, stir together the maple syrup and the mustard glaze. With a pastry brush, coat the clove-studded ham with about 1/2 the mustard and maple glaze. 
6. Return the ham to the oven and bake, uncovered, for 30 minutes more. 
7. Remove the pan and the ham from the oven a second time. Coat it with the remaining mustard glaze. ☞ TESTER TIP: Remember, cured ham is already essentially fully cooked pork, so you're simply rewarming it. No danger in serving it slightly cool in the center if the rest of dinner is done.
8. Remove the ham and pan from the oven a last time. Loosely cover it with aluminum foil, tenting the foil so it doesn't touch the glaze, and let stand for 10 minutes before transferring to a platter and carving.