Move rack to lower 3rd of oven.

Preheat Oven to 250°F (121°C)

• Prepare the Ham. Cut off the netting, unwrap the ham, and pull out the plastic piece that covers the bone. Set the ham flat side down on a rack in a roasting pan. Add about ½ inch of water or broth to the bottom of the pan.

  Pro Tip: Let the ham sit at room temperature for 90 minutes before baking to ensure more even cooking and a more tender & juicy result.

Initial Baking (Without Glaze)

• Reheat the Ham. Tightly cover the ham in aluminum foil and bake it for about 2 hours.

  Remove it from the oven and uncover it about 30 minutes before it's finished cooking.

Glaze Preparation.

• Make the Glaze. Combine glaze ingredients (except the granulated sugar for the crust) in a saucepan. Simmer over medium-low heat, stirring frequently, until the sugar is dissolved and the glaze slightly thickens. This usually takes 5 minutes.

  Pro Tip: The glaze can be made a few days ahead of time and stored in the refrigerator until needed. Reheat before basting.

Increase Oven Temperature to 425°F

Glazing and Final Baking

• Apply the Glaze. Using a pastry brush, generously brush the ham with the prepared glaze.

  For that signature crunchy sugar crust, sprinkle granulated sugar over the glaze.

  Place it back into the oven uncovered, and continue baking until the internal temperature reaches 120°F - 130°F (49°C - 54°C).
• Resting Time. Let it rest for 10 minutes before carving, so the juices can settle back in, keeping every slice tender, juicy, and full of flavor.
• Carving. Carve by slicing along the bone. Fan the slices on a platter and garnish with parsley for a beautiful presentation.