Mustard-Marmalade Glazed Ham (adapted from Cooks Illustrated)
1 spiral-sliced, bone-in half ham (7 to 10 pounds)
1 large plastic oven bag
1/4 cup maple syrup
1/4 cup brown sugar
1/2 cup orange marmalade
2 Tb unsalted butter
3 Tb Dijon mustard
1 tsp black pepper
1/2 tsp cinnamon
1/2 tsp ground ginger
Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water and let sit for 45 minutes. Drain and cover again with hot tap water, let sit for another 45 minutes, and drain. (This raises the internal temperature of the ham, decreasing the cooking time, and leaving you with a juicier ham!)
Adjust oven rack to lowest position and heat oven to 250 degrees. Unwrap ham and remove and discard all plastic and foil packaging. Place ham in oven bag, cut side down in the bottom of the bag. Gather top of bag tightly around the top of the ham and tie it. Set ham cut-side down in large roasting pan and cut 4 ventilation slits in top of bag.
Bake ham for 1 to 1 1/2 hours (about 10 minutes per pound). While the ham is baking, prepare your glaze. Combine all ingredients in small saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, then set aside.
Remove ham from the oven and increase oven temperature to 350 degrees. Cut open the bag and roll back sides to expose ham. Brush ham with 1/3 of the glaze and return to oven to bake until glaze becomes sticky, about 10-15 minutes.
Remove ham from oven, transfer to cutting board, and brush entire ham with another third of glaze. Let ham rest, loosely tented with foil, for 15 minutes. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms a thickened sauce. Carve and serve ham, serving with sauce over the top.