Baked Ham with Sticky Meyer Lemon-Spice Glaze

Ingredients

• 1.3 teaspoons ground ginger 
• 6 lbs half-ham from the shank bone-in cooked
• 5  juice of lemon shredded finely
• 0.8 cup brown sugar light packed

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Preheat oven to 35
2. Cut off tough, leatherlike skin from ham (if it has it) and score fat and meat in a crosshatch pattern. Put ham, fat side up, in a large roasting pan and tent loosely with foil.
3. Bake until a thermometer in thickest part of meat reaches 120, about 1 1/2 hours.
4. Meanwhile, make glaze: In a bowl, whisk sugar, zest, juice, and ginger until smooth.
5. Uncover ham and pour glaze over it into pan.
6. Bake ham, uncovered, basting ham and stirring glaze every 10 minutes, until glaze is a thickened, shiny syrup and thermometer in meat reaches 135 to 140, 15 to 30 minutes total.
7. Let ham rest 5 minutes, then brush with glaze and transfer to a cutting board. Scrape remaining glaze into a small bowl. Carve ham and spoon more glaze on top.