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Shanna's Molasses Pepper Ham

1 fully cooked, bone-in smoked ham, 10-12 pounds
2 cups orange juice 
¼ cup honey 
¼ cup molasses 
2 tablespoons brown sugar
2 tablespoons Dijon-style mustard 
1 tablespoon coarsely ground black pepper  

 
Place ham in shallow roasting pan; score a diamond pattern about 1/8-inch thick into the upper surface of the ham. Position rack in the lower third of the oven; heat to 325 degrees F. Place ham in oven and bake until internal temperature, as measured with a meat thermometer, reads 130 degrees F. about 1½ to 2 hours.

Meanwhile, in a small saucepan bring the orange juice to a boil; reduce heat to a simmer and reduce the orange juice by about half, stirring occasionally, about 15-20 minutes. Stir in honey, molasses, brown sugar, mustard and pepper. Simmer slowly until thickened, about 25-30 minutes. Set aside.

When ham reaches 130 degrees F., start basting. Using a pastry brush, brush the glaze generously on all surfaces of the ham. continue to bake for 10 minutes; baste again two more times, until internal temperature of ham reaches 140 degrees F. Remove from the oven and let the ham rest in roasting pan on a rack for at least 10 minutes, or up to 30 minutes. Baste with the drippings in the bottom of the pan a few times before carving. Serves about 20, with leftovers.

Poetry is a mirror which makes beautiful that which is distorted.

- Percy Bysshe Shelley