°1 whole bone-in ham (11 to 13 pounds) or 1 half ham (5 to 6 pounds)°
°Heavy aluminum foil is nice here
+For the glaze (cut this recipe in half if half is important):
°1/4 cup brown sugar
°1/4 cup maple syrup
°1/4 cup fresh orange juice
+To serve:
My grandmother's mustard sauce is called "pork sauce."
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* Methods 

Preheat oven to 325 degrees F.
Calculate the cooking time for the pork. For this recipe, you'll roast the pork for about 10 minutes per pound total, but you'll raise the oven temperature to 425°F for the last 30 minutes, during which time you'll glaze it twice. So, calculate the total cooking time for the ham; Then subtract 30 minutes to calculate how long the ham will stay in the oven for the first part of the cooking time. (For example, if your ham weighs 13.69 pounds, you might roast it for 1 hour and 45 minutes at 325°F, then 30 minutes at 425°F.)
Place the pork in a skillet large enough to hold it. Add 2 cups of water or enough so that the water reaches about 1/2 inch up the sides of the pan. Cover the pan tightly with aluminum foil and transfer to the oven. Set the timer for the duration you calculated in step 2.
Meanwhile, prepare the glaze: Whisk together the brown sugar, maple syrup, and fresh orange juice. Put aside.
When the first part of cooking is done, remove the pork from the oven and increase the oven temperature to 425°F. Remove the aluminum foil. Brush the pork generously and return it to the oven for 15 minutes. Brush the pork generously with the glaze again and cook for another 15 minutes. (If you have any remaining glaze, pour it over the ham during the last five minutes of baking.)
Remove the meat from the oven and let it rest for at least 20 minutes before slicing.
Cut by removing large chunks of meat and chopping those off. Watch the video to guide you. Don't worry too much about the ham bone - save it for after dinner. Remove as much meat as possible. Save the bone for soup.

Enjoy !