|Cloverdale Old Fashioned Teardrop Ham||549105||10 lbs.|
|Cargill Brown Sugar||380182||1 cup|
|Lyons Light Corn Syrup||354022||1 cup|
|Lyons Flour||345010||2 Tbsp.|
|Barron Spices Ground Cinnamon Spice||290826||1/4 tsp.|
|French's Dijon Mustard||274025||1 Tbsp.|
|Musselman's Apple Cider Vinegar||457657||1 Tbsp.|
Heat oven to 325 degrees. Line a roasting pan with foil, keeping the ham fat side up; place it in the baking pan. Bake for 18 to 20 minutes per pound, or until a meat thermometer registers to 145 degrees. Meanwhile make the glaze. In a medium sauce pan combine brown sugar, corn syrup, cinnamon, flour, mustard and vinegar. Stir over medium-low heat until smooth. Remove the foil from the ham and remove excess fat. Score the ham all over the surface, creating a diamond pattern. Return to the oven and continue baking to about 160 degrees, basting with the glaze mixture frequently.