7-8 kg Christmas Ham, cooked
1 cup brown sugar
1 cup maple syrup
3-4 sprigs fresh rosemary
8 tbsp wholegrain mustard
Preheat oven to 170°.
Cut off skin from ham and score the fat in a crosshatch pattern, approximately 1 cm squares.
Stud ham all over with cloves in the center of each square.
Put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 60°, about 3-4 hours total
Meanwhile, make the glaze. In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth.
When ham has about 1 hour left to bake, brush generously on all sides with ½ of the glaze.
Reglaze with half an hour left of baking time with rest of glaze.
Ready to cool, carve and serve.