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1
Preheat the oven to 375.
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2
In a small bowl, whisk the dulce de leche with the two mustards, and the garlic and cayenne.
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3
Whisk in 1/4 cup of the stock.
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4
Trim the skin off the ham, leaving a 1/4-inch-thick layer of fat.
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5
Score the fat in a shallow cross-hatch pattern.
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6
Spread the onion slices in a large roasting pan.
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7
Set the ham on top and add 1/2 cup of the stock.
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8
Cover the ham with parchment paper, then cover the roasting pan with foil.
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9
Roast the ham for 1 1/4 hours.
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10
Remove the foil and parchment, brush the ham with all but 1/4 cup of the dulce de leche glaze.
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11
Roast the ham for 1 hour longer, or until nicely glazed all over.
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12
Transfer the ham to a cutting board and let rest for at least 15 minutes.
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13
Meanwhile, pour the pan drippings into a small saucepan and skim off as much of the fat as possible.
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14
Set the roasting pan over 2 burners.
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15
Add the remaining 1/2 cup of stock and cook, scraping up any browned bits from the bottom and side of the pan.
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16
Pour the deglazed liquid into the saucepan.
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17
Whisk in the remaining 1/4 cup of dulce de leche glaze and bring to a boil.
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18
Transfer the gravy to a warmed gravy boat.
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19
Thinly slice the ham and serve with the gravy.
