Maple Baked Ham

Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Bake for 1 hour. Pour pan juices into a small saucepan and cool quickly in freezer to solidify fat. Pour maple syrup over the ham and return to oven. Bake 30 minutes longer, basting once with syrup from bottom of pan.

Meanwhile, remove the saucepan from freezer. Remove and discard the collected fat. Whisk in flour and prepared mustard until smooth. Whisk in water and Worcestershire sauce. Increase the oven temperature to 375°. Baste ham with pan drippings. Bake about 15 minutes longer, or until meat thermometer registers 140°. Insert the instant read or meat thermometer in the thickest part of meat, not touching bone. Remove ham to a cutting board and let stand 15 minutes before carving. Add the pan drippings to the saucepan. Bring to a boil over medium heat, whisking frequently. Gently boil the sauce for 3 minutes, until thickened. Transfer sauce to a gravy boat or other serving dish and serve alongside the carved ham.
Serves 8 to 10 with leftovers.

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