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1
Preheat the oven to 375.
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2
In a small bowl, combine the maple syrup, mustard and brown sugar.
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3
Using a sharp knife, remove the rind from the ham, leaving a layer of fat at least 1/4 inch thick all over.
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4
Score the fat in a crosshatch pattern at 1/2-inch intervals.
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5
Set the ham in a large roasting pan.
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6
Brush the ham with two tablespoons of the maple mustard glaze, and scatter the apple and onion slices around it.
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7
Add the cider and chicken broth to the pan.
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8
Cover the ham with foil and braise in the oven for 2 hours.
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9
Uncover the ham, and brush it with all but 2 tablespoons of the maple-mustard glaze.
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10
Bake uncovered about 1 1/2 hours longer, until the ham is deeply browned and an instant-read thermometer inserted in the thickest part of the ham registers 155.
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11
Transfer the ham to a cutting board and let rest for 20 minutes.
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12
Strain the gravy into a large glass measuring cup, gently shaking the strainer to extract as much liquid as possible.
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13
Reserve the cooked apple and onion compote left in the strainer.
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14
Spoon off as much fat from the gravy as possible.
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15
In a small saucepan, boil the gravy until reduced to 1 1/2 cups, about 15 minutes.
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16
Whisk in the remaining 2 tablespoons of maple-mustard glaze.
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17
Slice the ham and serve with the apple-onion compote and gravy.
