With all the fussing that's part of large festive meals, it's a relief to simply put a ham in the oven to serve with Curried Pears. Ham is as delicious hot as it is cold, and the big bonuses are the smoky leftovers for sandwiches and salads and, as the feasting season ends, the bone that enriches a bean soup.
15lb fully cooked bone-in smoked ham (6.75kg)
2 tbsp liquid honey (25ml)
2 tbsp Dijon mustard (25ml)
2 tbsp balsamic vinegar (25ml)
Remove skin and all but 1/4 inch (5mm) fat on ham. Score diagonally through fat but not into meat to form diamond pattern. Place, scored side up, on rack in roasting pan, roast in 325°F (160°C) oven for 2 hours.
Stir together honey, mustard and vinegar; brush about one-third over ham. Roast, brushing twice with remaining honey, mustard, until meat thermometer registers 140°F (60°C), about 1 hour. (Make-ahead: Let cool, wrap and refrigerate for up to 3 days.) Transfer to cutting board. Tent with foil and let stand for 20 minutes before carving.