**Be sure to THAW your frozen ham in the refrigerator for 2-3 days before you want to cook it. It will take about 4-6 hours per pound to thaw completely. 

Remove the ham from the refrigerator and let it rest at room temperature for 1-2 hours before baking, to take some of the chill out before heating it up. This also helps with more even cooking and browning.

Preheat oven to 325˚F. Lower rack in oven, if needed, to have adequate room for the ham.

Put 1 cup of water in the bottom of a roasting pan with a rack. Remove ham from packaging, and place cut-side down onto the rack.

In a large bowl, stir together the brown sugar, mustard(s), and brown gravy packet. (It will be a thick paste.) Brush onto the outside of the ham, saving about 1/3 of the glaze for later.

If using a programmable meat thermometer, insert the probe into the center/thickest part of the ham, taking care to be near the bone, but NOT touching it.

Cover the ham completely with foil covering the edges of the pan so no steam escapes. (Leave the cable and the thermometer's base outside the pan.) This will help to lock the moisture in, so your ham doesn’t dry out while it cooks. It also prevents the glaze from burning. 

You can tent (create a fold in the center of) the foil to keep the glaze from sticking to the ham, or just use extra foil and keep it loose on top.

Set the timer to the desired temperature (135-140˚F), and the thermometer will sound an alarm once the temperature has been reached. 

If not using an oven-safe meat thermometer with an alarm, plan on the ham taking about 10-15 minutes per pound and use a digital thermometer to ensure the food-safe temperature for ham (140˚F) has been reached.

BASTING: Once the ham has reached 100-115˚F or about 30-45 minutes left of cooking time, nuke the remaining glaze in the microwave for 30-60 seconds to soften it up. Then spoon it over the top of the ham with some of the juices from the bottom of the pan. 

Re-cover the ham with foil and continue cooking until it is completely heated through. Allow the ham to rest for 5 minutes before slicing and serving.

The bottom of the pan should be filled with a thick, saucy glaze. After the ham is sliced, I like to pour this sauce over all of the slices so everyone gets a little. It’s just enough to lightly dress the ham and makes it so good! Enjoy!