Buy the cheapest, bone-in ham that you can find that is on sale.  With this cooking method, it will turn out tender, juicy, and delicious.   Do not buy the shank portion, get the butt portion.

Weight should be 12-15 pounds.

 

Deep roasting pan, Dutch oven, or deep cooking dish just big enough for ham to fit in and with enough room for you to turn it over.

 

Ice pick

 

Maple Syrup  (I  use Log Cabin). You will need 1 quart and use most or all of it.

 

Coleman's dry mustard, about 2 tblsp.

 

Whole cloves to stick in ham.  These are optional, it's up to you.

 

Trim any skin off of ham, but leave some of the fat - less than 1/4 inch thickness.  Score fat in diamond pattern.

 

With ice pick, stab ham all over - many, many stabs.  The more the better.  Work off your stress and frustrations.

 

Massage dry mustard into ham.  If using the cloves,  add them now, placing one in each diamond pattern.

 

Put ham in pot.  Pour in maple syrup until it come up 1/2 way on the ham.  A little more won't hurt.

 

Place ham in a COLD oven and set temperature on 300 degrees.  Set timer for 30 minutes.  After 30 minutes, reduce heat to 250 degrees and turn ham over.

 

Cook for 3 hours for a 12 pound ham; add 30 minutes for each two pounds over, turning ham every 30 minutes.

 

Remove ham and drain on a rack for 20 minutes.

 

When liquid in pot cools, strain through a coffee filter, freeze, and use 2 more times.  After that, it loses a bit of flavor or becomes too salty.

 

Slice, serve, and enjoy.