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1
Leaving the ham in the inner plastic sleeve in which it came, submerge it in a large bowl or sink filled with hot tap water.
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2
Let it sit for an hour, changing the water halfway through to assure that the water stays warm.
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3
Heat the oven to 250 degrees with the rack on the lowest shelf.
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4
Unwrap the ham and place cut-side down on heavy-duty aluminum foil, wrapping and sealing it securely so it will not leak.
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5
Place on the oven shelf cut-side down and bake until the internal temperature reaches about 110 degrees, 8 minutes a pound or about 1 hour for a 7-pound ham.
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6
While the ham is baking, prepare the miso-and-apple glaze.
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7
For the glaze: In a medium saucepan, combine the miso, apple butter, apple cider, grated apple, sugar and pepper.
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8
Place over medium heat and stir until the mixture is thick and bubbly, about 4 minutes.
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9
Remove from heat and set aside to cool.
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10
When the ham reaches 110 degrees, remove it from the oven and put on a baking sheet.
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11
Raise the oven temperature to 450 degrees.
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12
Pull the foil away from the top of the ham, and brush the ham liberally with the glaze, allowing excess to drip to the bottom of the foil.
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13
Return the ham to the oven.
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14
Bake until the glaze forms a bubbly, sticky crust (about 10 minutes) or bake for 5 minutes and put it under the broiler for a few minutes until the crust is slightly burnt.
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15
Remove from the oven, tent loosely with foil, and let it rest for 10 minutes before carving.
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16
Serve doused with the mixture of juices and glaze in the bottom of the foil.
