Delicious served at Easter, or even for ham biscuits. I used to make this ham on holidays, but now, do it anytime, in order to get a good bone for soup, or have ham, chopped for casseroles, or meat salads.
Bring the ham to room temperature if desired. Wash the ham in cold running water. Place it, cut side down on a sheet tray. Fit a roasting pan with a rack, (one is a requirement), add the chicken stock to the basin, add, about 11/2 cups, but not enough to touch the ham.
Trim the ham of as much excess fat as desired. Score the meat, 1/2-1-inch apart, going into the skin, and flesh by no more than 1/2-inch deep.
Place the ham on the roasting tin rack, with the cut side, facing you, at an angle, if need be. Cover with three layers of heavy foil.
Put into a preheated 350 degree oven, with the rack on the lowest level, or the bottom third, depending on the size of oven, and the height of the roasting pan.
Bake for 40-50 minutes without interruption.
Remove from oven, remove foil, (you may want to keep it aside, for wrapping the meat later). Using a tong, and a meat fork, turn the ham, so that the cut side is underneath, fitting any sides of the ham, that protrude from the rack, into the pan snugly.
Insert a meat thermometer into the thick part of the flesh, without hitting a gape, or piece of bone (it may take two or even three tries).
Put back in oven and bake until the ham registers 100 degrees on thermometer.
Mix together the mustards with the honey and brown sugar till smooth, adding grinds of black pepper, if desired.
Remove the ham from oven, increase oven heat to 375 degrees, baste the ham well, and liberally, with the sauce, six or seven times, (approximately every 5-8 minutes), until the ham reaches an internal temperature of 120 degrees. Take the ham from the oven, every time it is basted, and rotate it, returning to bake, making also sure, that the glaze, gets deeply coated, into the crevasses, of the cut surfaces of the ham. Replace, up to 1-cup stock, if it reduces more than half.
Return the finished ham to the oven to cook, until the internal temperature reaches 130 degrees.
Remove ham from oven. Preheat the broiler.
When the broiler is set, return the ham to the oven and glaze for about three or four minutes, remove, it will not require basting.
Remove the ham to a platter or plate, remove the thermometer, remove the rack to a sink. Stir the drippings, they should taste good, not too sweet, and a bit salty, do not use full-salt broth. They probably will not need to be degreased, unless your ham, had a lot of fat left on it. If, for some reason, more sauce is required, add about another 1/2 cup of low-sodium broth, and bring acutely to the simmer, before serving.