First time baking a bone-in ham so wanted easy prep and this was it. Almost 9lbs ham so doubled everything. Super easy and great result. Served with steamed asparagus, CL's roasted beet salad with citrus reduction and CL's carrot souffle. Great combo of colors and flavors. Also made a horseradish cream for the table (adapted from MarthaStewart.com 1c light sour cream, 1tbs fresh thyme, 1tbs chopped shallot, 1/3c prepared horseradish, 1tsp salt, 1/2tsp pepper). Later this week will have to decide what to do with the hambone.
Hard to find a low-sodium ham, so I used a regular, spiral sliced ham. Was a bit salty but still delicious and moist. The rub adds a very nice flavor.
Everyone loved it and the vegetarian said it smelled delicious!
Everyone loved it! All asked for the recipe.