Bake at 275 degrees Fahrenheit for 2.5-3 hours, until the internal temperature reaches 140 degrees Fahrenheit (approximately 3 hours total is suitable for 10-pound pork, you may need more or less depending on the size of the ham).
In a small bowl, combine honey, butter, brown sugar, garlic, mustard and pepper. Bring to a boil over a medium-high heat, then reduce the heat to medium and boil for 2 minutes.
Remove the tin and brush with half the glaze layer. Raise the oven temperature to 450 and bake for 10-15 minutes, until the glaze is nice and sticky and begins to turn brown.
Combine the remaining glaze and pork juices in a frying pan and bring to a boil over a low heat. It is thickened if desired with a cornstarch slurry (equal parts cornstarch and water, mixed and then added to the boiling juices).
ADVERTISEMENT
