June 4th, 2007
By Leeanne Wright
Preheat oven to 325 F.
Place ham on a foil-lined roasting pan. Cover ham tightly with foil. Roast for 20 minutes per pound.
Meanwhile, combine rhubarb and sugar in a medium-size saucepan. Bring to a boil. reduce heatt slightly and continue to boil gently for 20 minutes or until thickened and rhubarb has completely broken down. Remove from heat and stir in mustard. Set aside until needed.
In the last half-hour of baking time, remove foil and brush some glaze on ham. Increase oven temperature to 375 F. Bake until internal temperature reaches 150 F. Let rest for 20 minutes prior to carving. Serve ham slices with remaining glaze.