Baked Ham

5 kg fully cooked bone-in ham, spiral cut (4.5-7 kg ham)
½ cup apricot preserves
¼ cup honey
¼ cup brown sugar, packed
¼ cup Dijon mustard
½ tsp SIDS CRAZY SALT
3 tbsp butter

Prep Ham – Sit ham covered at room temperature for 2 hours (or 1 hr for a 3 kg ham) before roasting, then remove packaging and pre-heat oven to 160°C with the oven rack in the lower third of the oven.
Make Glaze – While the ham is coming to room temperature, make the sauce. In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, mustard, SIDS CRAZY SALT and butter. Bring to a simmer and cook 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.
First Glaze – Line your roasting pan with foil for easier clean-up. Place ham in a roasting pan cut-side down. Brush on ⅓ of the glaze and cover tightly with foil. Bake at 160°C for 5 minutes per kg. Keep in mind ham is already cooked, and you just want to heat it up to about 40˚C. Use an oven-safe, internal temperature probe to test for doneness.
Second Glaze – Increase oven to 220˚C. Remove ham from the oven and brush with ⅓ of glaze. Return to oven and bake uncovered 10 minutes.
Third Glaze – Remove from oven and brush with remaining ⅓ glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 54-57˚C. Keep in mind once the ham is removed from the oven, the temperature will rise another 3-6 degrees to bring it to the recommended 60˚C.
Rest Ham and Serve – Transfer ham to a serving dish and rest ham 15-20 minutes before serving. Strain pan juices through a sieve, skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.