• Wrap the ham in aluminum foil and seal tightly. Place in a baking pan and bake in a 325-degree oven for 15 minutes per pound of ham. To figure out how long to bake your ham, divide the weight of the ham by 4 (because there are 4 fifteen minute segments in an hour). Example: a 12 pound ham will bake for a total of 3 hours. 12 divided by 4 = 3
• Unwrap ham for the last hour of baking and glaze with the yellow mustard/brown sugar glaze (See Glaze instructions below). Bake for 30 minutes, uncovered. Re-glaze and bake for an additional 30 minutes, uncovered. Note: The internal temperature of the ham should be 140-degrees F.

For the glaze:

• Mix yellow mustard and brown sugar in a 1:2 or 1:3 ratio. That's one part mustard to two or three parts brown sugar. Start with the smaller ratio and adjust as needed. Taste the glaze before applying to ham to make sure that it is as sweet or tart as you prefer. The ham that I used for this recipe weighed between 6-7 pounds. I used 1 cup of yellow mustard and 3 cups of brown sugar. Your glaze should be kind of soupy, but still thick enough to stick to the ham while baking, about the consistency of lightly warmed honey.

Finishing

• After the ham has baked, allow it to rest for at least 15 minutes before slicing. The ham does not need to be covered while resting.