1 cup of Capilano honey
¼ cup of whole-grain mustard
¼ cup of packed brown sugar
4 tablespoons melted, unsalted butter
Heat the oven to 180°C and arrange a rack in the lower third of the oven. Remove any plastic packaging or netting from the ham. Trim away the rind and any excess fat, leaving a thin layer (½ to 1cm).
With a sharp knife, score a 2cm wide diamond pattern over the ham, being careful not to cut more than 1cm in. Set the ham aside to rest at room temperature for 30 minutes.
While the ham is resting, make the glaze by combining the honey, mustard, sugar and butter in a bowl, stirring until well combined and sugar has started to dissolve.
Line a baking sheet with several sheets of aluminium foil (it will make cleanup a lot easier). Place the ham on the baking sheet, scored side up, and loosely cover it with baking paper, then aluminium foil. Bake for 30 minutes.
When the ham is ready, remove it from the oven and increase the temperature to 220°C. Discard the baking paper and foil.
Brush the ham with a quarter of the glaze (about 1/3 cup), return it to the oven, and bake uncovered for 15 minutes. Repeat every 15 minutes until all of the glaze has been used and a golden-brown crust has formed on the ham (about 50-60 minutes).
Let ham rest for 20 minutes before slicing and serving.