Ingredients
1 Benton's hickory-smoked bone-in country ham , about 16 pounds (bentonscountryhams2.com)
1 1/4 cups packed light-brown sugar
1/3 cup Cognac
Rosemary sprigs, for garnish (optional)
3/4 cup Dijon mustard
1/4 cup honey
Angel Biscuits, for serving
Lingonberry jam, for serving
Preparation
Place ham in a large pot or cooler and add enough cool water to cover. Leave in refrigerator or another equally cool place 3 days, changing water every 12 hours.
Preheat oven to 500 degrees with rack in lower third. Drain ham and scrub clean; wrap in parchment-lined foil and transfer to a wire rack set in a roasting pan. Add 1/2 inch hot water to pan and bake ham 30 minutes. Turn off oven; keep ham in closed oven 3 hours. Turn oven back on at 500 degrees and bake 20 minutes. Turn off oven; let ham sit in closed oven at least 6 hours and up to 10 hours; do not open oven, even once. Then remove ham from oven and discard any water remaining in pan.
Preheat oven to 350 degrees. Trim rind and all but 1/4 inch fat from ham with a sharp knife. Score fat in a 1/4-inch-wide diamond pattern. Return ham to rack in roasting pan, fat side up, and sprinkle top of ham evenly with 1/2 cup brown sugar. Bake, uncovered, 30 minutes. Stir together remaining 3/4 cup brown sugar and Cognac in a small bowl. Brush ham with some glaze and bake, glazing every 15 minutes, until golden brown and a thermometer inserted into thickest part of flesh reaches 140 degrees, about 1 hour. Let ham rest at least 15 minutes. Transfer to a carving board or platter and garnish with rosemary.
Stir together mustard and honey in a small bowl. Serve ham, very thinly sliced, with biscuits, honey mustard, and jam.
