Baked Ham with Mustard Sauce

Total time: 1 hour 45 minutes
    A fully cooked ham should be baked to an internal temp of 140F (60C), about 20 minutes per lb. A ham that must be cooked should reach an internal temp of 150F (65C), 35 minutes per lb. for small hams and 22 minutes for larger (over 5 lbs) hams.  All times assume a 325F (165C) oven.

 Ingredients:

• 1 small ham, about 4 lbs (2000gr)
• 1 cup brown sugar
• 1/2 tsp dry mustard
• 1 tbs red wine vinegar

 Instructions:

• Put ham on rack in roasting pan and roast in 325F (165C) oven. 
• About 30 minutes before it's done mix the sugar, mustard and vinegar. 
• Remove the ham from the oven. Remove the skin if there is any, score the fat with a sharp knife (diamond pattern is pretty). 
• Pat the brown sugar mixture over the top of the ham and return to oven.  Finish baking.
• Remove ham and allow rest for 15 - 20 minutes before slicing.

Mustard Sauce

  Time: 10 minutes
    A timeless tradition in my large, extended family.  The original recipe came from "The Anderson House", a small family run hotel in my home town. For some, it's the only reason to have ham!  Can be made ahead.

 Ingredients:

• 1/4 cup sugar
• 1/4 cup (2oz, 60ml) milk
• 1/4 cup (2oz, 60ml) cider or white vinegar
• 2 tbs dry mustard
• 1 egg
• pinch salt
• 2 tbs butter

 Instructions:

• Crack the egg into the top of a double boiler and whisk until beaten. 
• Add sugar, milk and mustard, whisk well.
• Cook over simmering water for about 5 minutes, until sugar and mustard are dissolved and mixture is hot, stirring occasionally.
• Add vinegar and continue to cook until thick.
• Remove from heat, stir in butter and salt.
• Refrigerate.  Good with almost everything and keeps a long time.

Note:  if you don't have a double boiler, put a metal bowl on a saucepan partially filled with water.  The bottom of the bowl should not touch the water.