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1
Preheat oven to 350u00b0F, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep.
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2
In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).
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3
Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere.
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4
Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 400u00b0F.
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5
Return ham to oven uncovered. Bake until glaze has caramelized and the ham's internal temp reads 135u00b0F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.
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6
Let rest 10 minutes before carving. Serve with biscuits or rolls, mustard, and pickles.
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7
Glazes can be made up to 3 days in advance and refrigerated. Rub (without maple syrup) can be made up to 1 month in advance and kept at room temperature.
