Place the ham in a large pot and fill with water until it is just covered. Heat to boiling on the stove and then reduce to a medium simmer and cook approx. 15 mins to the pound. Boiling will cook the ham without drying it out, and reduce some of the excess saltiness.
Prepare glaze mixing brown sugar, mustard, and rosemary. It should be a thick gloppy consitency. If it seems too dry, and a bit more mustard.
Preheat oven to 325oF
Remove the ham from the water (reserve some of the cooking liquid for stock) and place on a rack over a roasting pan.
Score the ham fat with a knife to allow places for the glaze to seep into it. Coat the exterior of the ham all over (except the bottom side on the rack) with the glaze.
Add orange juice below the ham in the roasting pan. I find it easier to put the ham into the oven with the pan dry and pour the juice in after it's on the oven rack. Depending on how large the roasting pan is, add more liquid if needed using either more orange juice or some of the reserved cooking water. My pan is about 2 inches deep below the rack and I fill it about 3/4 inch deep.
Roast for approximately 30 minutes.
Remove. Serve soon, or wrap in foil and have it later. It's yummy either way.
Lynn Salmon <>{
