For the most spectacular presentation, buy a ready-to-eat but unglazed ham with the bone-in. A whole, bone-in ham weighs about 12 to 14 lbs (5 to 6 kg), giving you lots of leftovers, and ham keeps well. Double the glaze for a 14 lb (6 kg) ham. I prefer to buy a half ham, choosing the shank end for a nicer presentation. Boned hams are also available - easier to carve, but not as juicy. Stud the ham with cloves if you love the taste.

1/3 cup (75 mL) Dijon mustard
1/2 cup (125 mL) maple syrup
1/3 cup (75 mL) apple cider vinegar
1/2 tsp (2 mL) hot pepper sauce
1 tbsp (15 mL) soy sauce
1 cooked ham 6 to 7 lbs (3 to 3.5 kg)
Coarsely cracked pepper

1. Combine mustard, maple syrup, apple cider vinegar and hot pepper sauce in a pot. Bring to boil and reduce by half or until slightly thickened. Stir in soy sauce. Brush over ham.

2. Preheat oven to 350°F (180°C). Trim hard outer-skin from surface of ham. Shave off fat leaving about 1/4-inch (5-mm) layer. With a sharp knife make a cross-hatch pattern over surface of ham. Place ham in roasting pan. Brush with more glaze and dust with pepper.

3. Bake for 1 hour and 15 minutes, basting every 15 minutes with more glaze, or until ham is cooked through.

4. Serve warm or at room temperature. Carve into slices for serving.

Serves 8 to 10