• 1     cured ham (about 7 1/2 pounds)
• 1/2 cup honey
• 1 tablespoon ground ginger
• 2 tablespoons Dijon mustard
• 1/2 teaspoon freshly ground pepper

Preheat oven to 325°. Remove ham from refrigerator 1 hour before cooking to bring to room temperature. Put ham in a roasting pan and place on a rack. Using a knife, score fat on top in a diamond pattern.

Mix remaining ingredients in a bowl. Brush about 3/4 of honey mixture on ham with a pastry brush. Bake 2 hours, basting with remaining mixture and pan drippings every 45 minutes. Remove from oven and serve warm or at room temperature.

845 calories, 45.2 grams fat, 14.5 grams saturated fat, 243 mg of cholesterol, 5654 mg sodium, 31.5 grams carbohydrate, 75.0 grams protein