• An hour before beginning the recipe, remove the 9 lb Bone-in ham from the refrigerator and let come to room temperature.
• Preheat the oven to 325℉ / 165℃ and adjust the oven rack to the bottom position.
• In a medium saucepan, bring 1½ cups Light brown sugar, 3 Tbsp Apple cider vinegar, ½ cup Honey, 1 Tbsp Dijon mustard, 1 clove Minced garlic, minced and ¼ tsp Ground cinnamon to a simmer. Continuously stir until the brown sugar is fully dissolved, about 2-3 minutes.
• Roll out enough aluminum foil to fully wrap your ham. Set the ham on the foil, flat side down.
• Non-spiral Ham: Using a sharp knife, score the ham to make a diamond criss-cross pattern. Each score should be about ½-inch deep.
• Brush a third of the glaze all over the ham, making sure to get into the scores. Then, wrap the ham tightly in the foil and set it in a roasting pan.
• Pour 2 cups Water into the bottom of the roasting pan. Bake the ham until the center reaches 110℉ / 45℃ (about 10-14 minutes per pound of ham). Remove the ham from the oven.
• Increase the oven temperature to 400℉ / 205℃.
• Remove the foil from the ham and baste the ham with the juices from the bottom of the pan. Brush half of the remaining glaze over the ham.
• Return the ham to the oven and bake until the center reaches 140℉ / 60℃ (about 5-8 minutes per pound of ham). Be sure to baste every 5-7 minutes for spiral ham or every 7-10 minutes otherwise. You do not want your ham to dry out!
• When the ham is fully cooked, remove from oven and brush the rest of the glaze over the top, being sure to get into the scores.

Storage

• Place into an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months.