Dry a bone-in fully cooked ham [do not use a country ham] and bring to room temperature. Preheat the oven to 375 degrees F. Trim the an skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Baske on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk the jelly with brown sugar, dijon mustard, cider vinegar and Worcestershire sauce. Brush the ham with half of the glaze; cover loosley with foil and bake 45 more minutes. Brush with the remaining glaze; sprinkle with Spring herb mix and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
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