- 1 fully cooked ham, bone-in, about 7 to 8 pounds
- 1 cup pure maple syrup
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons prepared mustard
- 1 cup water
- 2 teaspoons Worcestershire sauce
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.