I took the monster out of the bag and rinsed it off pretty well. I pulled out my lasagna pan and put coconut oil in the bottom and on the sides. I put a roasting plate on the bottom so my monster wouldn’t overcook too fast on the cut side, which was how I placed it in the pan.
The glaze I made was 1/2 cup grade B maple syrup from Whole Foods Market ( it’s cost effective in the bulk department), 4 tablespoons of Dijon mustard and mix together very well. I may add another 2 to 4 tablespoons next time to thicken it up a bit more.
Baste your ham well and cover with a loose tent of foil, put in a pre-heated oven at 350. Baste the ham every 30 minutes for about 3 hours for the almost 8 pounds of ham I got after some trimming. Wrap a sweet potato in foil, or heck wrap a bunch and stick them in the oven for the last hour or so and you will have the moistest best-tasting baked sweet potatoes ever!
DH and I have ham for left overs for a great start to our day. Ham steak and eggs for breakfast!! Yummy!!