Easter Ham with Golden Breadcrumbs and Madeira Sauce

Ingredients

• 3 cups coarse salt fresh white
• 2 cups t brown sugar dark packed ()
• 0.5 cup dijon mustard 
• 16 pound ham smoked whole bone-in
• 3 cups madeira wine 
• 0.3 cup olive oil extra virgin extra-virgin

Equipment

• bowl
• frying pan
• oven
• sieve
• roasting pan
• kitchen thermometer
• cheesecloth
• gravy boat

Directions

1. Arrange a rack on lowest level of oven; preheatto 300°F. Without trimming fat, removeouter rind from most of ham, leaving aband around end of shank bone. Spacingcuts 3/4" apart to make a diamond pattern,score fat on top of ham crosswise and thenlengthwise on a diagonal (do not cut intomeat).
2. Place ham in a large roasting pan.
3. Pour 3 cups water into pan and roast ham for 2 hours.
4. Meanwhile, stir brown sugar and mustardin a medium bowl until a thick paste forms;set aside.
5. Heat oil in a large skillet overmedium heat.
6. Add breadcrumbs; toast,stirring often, until very crispy, 5-7 minutes.Set aside.
7. Remove ham from oven; increasetemperature to 350°F.
8. Spread half of sugar-mustardpaste over scored top of ham.
9. Bakeuntil an instant-read thermometer insertedinto thickest part of ham registers 145°F,about 1 hour. If pan juices have dried out,add 1 cup water to pan.
10. Remove ham from oven; increasetemperature to 400°F.
11. Spread remainingsugar-mustard paste over ham and packbreadcrumbs all over top.
12. Bake ham until crumbs are deep goldenbrown and crisp, 12-15 minutes.
13. Transfer hamto a serving platter; let rest for 20 minutesbefore carving.
14. Line a fine-mesh sieve with cheesecloth.Set sieve over a medium pitcher or gravyboat. Spoon off fat from surface of juicesin pan; discard.
15. Add Madeira to pan.
16. Placeroasting pan over medium-high heat andsimmer liquids briskly, scraping up brownedbits, until sauce thickens and is reducedto 2 cups, about 15 minutes. Strain saucethrough prepared sieve, pressing on solids;discard solids.
17. Carve ham.
18. Serve sauce alongside.