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1
Rinse the ham and pat dry.
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2
To score the ham, use a serrated knife to make parallel cuts about an inch apart, across and through the skin into the fat.
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3
Cut diagonally across these first cuts to make a diamond pattern.
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4
In a food processor combine the parsley, sage, garlic, mustard, red pepper, salt, and pepper.
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5
Add 1/4 cup of the oil and pulse to a make a coarse paste.
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6
Rub the paste all over the ham, pressing it into the cuts.
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7
Cover the ham with plastic wrap, put on a pan, and refrigerate overnight.
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8
Remove ham from the refrigerator about 1 1/2 hours before cooking so the meat can come to room temperature.
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9
Preheat the oven to 450 degrees F.
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10
In a large roasting pan toss the onion wedges with the remaining oil.
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11
Place the ham on top of the onions and add 1 cup of the cider.
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12
Roast the meat for 30 minutes, reduce the oven temperature 300 degrees F. Cook the ham until an instant read thermometer inserted into the thickest part registers 150 degrees F. A 13-pound ham will take about 4 to 4 1/2 hours, about 20 minutes per pound.
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13
Meanwhile in a large sauce pan bring the cider to a boil.
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14
Reduce the heat to a brisk simmer and cook the cider until syrupy and about 1 1/2 cups.
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15
Skim off any foam that comes to the surface as the cider reduces.
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16
During the last 1 1/2 hours of cooking the ham, brush the reduced cider over the roast every 30 minutes to glaze the skin.
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17
Let the cooked ham rest, loosely covered with foil, at room temperature for 30 minutes before carving.
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18
Reserve the onions and pan juices, skimming off any excess fat.
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19
Carve the ham and serve with the onion and pan juices.
