1 large ready-to-cook smoked ham, about 12 to 16 pounds
Glaze:
1 cup light brown sugar, packed
2 tablespoons corn syrup, golden syrup, or cane syrup
2 tablespoons flour
1/4 teaspoon cinnamon
1 tablespoon prepared Dijon or gourmet mustard, your favorite
1 tablespoon cider vinegar
2 tablespoons water

1 large ready-to-cook smoked ham, about 12 to 16 pounds 1 cup light brown sugar, packed 2 tablespoons corn syrup, golden syrup, or cane syrup 2 tablespoons flour 1/4 teaspoon cinnamon 1 tablespoon prepared Dijon or gourmet mustard, your favorite 1 tablespoon cider vinegar 2 tablespoons water

Heat oven to 325 F. Line a roasting pan with foil. Wrap the ham in 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 or temperature probe registers about 145 F.
Meanwhile, make the glaze. In a medium saucepan, combine brown sugar, cinnamon, flour, mustard, and vinegar. Stir over medium-low heat until smooth. Add water and bring to a simmer. Simmer, stirring, for 1 minute.
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 155 to 160 F, basting with the glaze mixture frequently.