Cooking Your Ham With Tessemaes
1 bone-in, uncured spiral-cut Pederson's No Sugar Ham (about 6 pounds)
⅔ cup apple cider
⅔ cup water
¼ cup Tessemae’s Honey Mustard, plus additional for serving
2 tbsp Tessemae’s Yellow Mustard, plus additional for serving
2 tbsp honey
½ tsp cinnamon
cornichons, for serving
Heat oven to 300 degrees F and arrange oven rack to lowest position. Place ham in a roasting pan and add ¾ cup water; cover pan with aluminum foil and bake ham until heated through and internal temperature registers 110 degrees F on an instant-read thermometer, about 2 hours.
Remove ham from oven and increase oven temperature to 400 degrees.
Meanwhile, combine apple cider, water, Honey Mustard, Mustard, honey, cinnamon in a saucepan and simmer for 30 minutes or until reduced by half.
Remove aluminum foil and brush mustard mixture all over ham. Return ham to oven and cook, uncovered, until glaze is bubbly about 1 hour, basting with more sauce every 20 minutes. Rest ham 10 minutes before serving with more mustards and cornichons.