Directions

1. Arrange the oven rack to its lowest position and pre-heat oven to 320 F. Use a sharp knife to score the ham in a diamond pattern, making sure not to go more than ½ deep. Place the ham flat side down on a rack set in a roasting pan and loosely cover the ham with tin foil. Place in the oven for 2 hours.
2. Meanwhile: make the glaze by adding the brown sugar and next 6 ingredients to a small pot set over medium heat. Cook until the brown sugar dissolves and then lower the heat to medium-low and cook for 5 minutes so the flavors can develop. Remove from the heat and set aside.
3. After two hours, remove the roasting pan with the ham from the oven and place on the counter. Use a basting or pastry brush to paint the brown sugar glaze all over the ham, making sure to get in-between the diamond patterns. Place the ham back in the oven, uncovered, for 20 minutes. Repeat this process and bake for another 20 minutes. The ham is heated through when the internal temperature of the ham reaches 140 degrees F. The glaze will form a fantastic crust on the ham and get nice and sticky. Remove ham from oven and serve.
4. To make a smaller Easter ham that still has the traditional flavors, have your butcher cut ¾ inch ham steaks. Some retailers offer ham steaks in the meat case so either look for them or ask the butcher. Pre-heat a cast iron pan over medium-high heat with 1 tablespoon of vegetable oil. Place the ham steaks in the pan and allow to sear undisturbed for 1.5-2 minutes. When a nice crust has formed, flip and repeat. Remove the ham steaks from the oven and lower the heat to low. Spoon some over the glaze over the sides of the ham steaks and place back in the pan for 30-60 seconds on each side so the glaze can become sticky and caramelized. Remove from the pan and enjoy.