INGREDIENTS
 1 bone-in, uncured spiral-cut Pederson's No Sugar Ham (about 6 pounds)
  cup apple cider
  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

INSTRUCTIONS
1

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.

2

Remove ham from oven and increase oven temperature to 400 degrees.

3

Meanwhile, combine apple cider, water, Honey Mustard, Mustard, honey, cinnamon in a saucepan and simmer for 30 minutes or until reduced by half.

4

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.

Ingredients

INGREDIENTS
 1 bone-in, uncured spiral-cut Pederson's No Sugar Ham (about 6 pounds)
  cup apple cider
  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

Directions

INSTRUCTIONS
1

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.

2

Remove ham from oven and increase oven temperature to 400 degrees.

3

Meanwhile, combine apple cider, water, Honey Mustard, Mustard, honey, cinnamon in a saucepan and simmer for 30 minutes or until reduced by half.

4

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.

Tessemaes Ham

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