Chef Jim’s Notes
Boiling the ham removes some of the salt and the resulting ham stock can be used for soup.
½ cup sweet chili sauce
½ cup spicy mustard
1 tablespoons Black Rose Seasoning
Place the ham in a large stockpot and cover with water.
Bring to a boil and simmer for 3 hours.
Remove from water and let cool to handle.
Place in a roasting pan.
Preheat the oven on 400F
Blend the sweet chili sauce, mustard and Black Rose.
Spread the glaze all over the ham.
Bake for 2 hours or until internal temperature reads 140F.