Roasted Uncured Ham with Mustard-Herb Crust

Ingredients

• 1 uncured ham
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 tablespoons olive oil

Directions

1. Set the ham in a 9×13-inch roasting pan with the cut surface facing down. Before it goes into the oven, leave it out at room temperature for up to 4 hours. Arrange an oven rack in the lower third, then preheat the oven to 375°F. Warm the preserves in either a small saucepan or a microwave-safe bowl. With a small offset spatula, coat the curved top of the ham with the preserves, spoon the mustard over that layer, and finish with the herbs. Add the onions around the ham in the pan. Loosely tent the ham with foil so the crust does not scorch, then roast for 1 hour.
2. When that 1 hour is up, coat the top of the ham with about 1/2 cup of the cider. Add the remaining 1 cup of cider to the pan with the onions, put the foil back over the ham, and continue roasting for 30 minutes, until the onions have softened.
3. Move the ham and onions onto a serving platter, and pour the juices from the pan into a gravy boat. Rest the ham for a few minutes before you slice and serve it.