½ fully cooked bone-in ham (about 7 lb. total; butt or shank end, NOT spiral cut)
2 tsp black peppercorns
½ cup honey
½ cup whole-grain mustard
¼ cup Dijon mustard
¼ cup Cleo’s 25 Star Traditional Balsamic Vinegar
Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
Heat oven to 375°F. Place the ham, cut-side down, on a rack set in a roasting pan; add ¼ cup water to the pan. Score the ham by using a sharp paring knife to cut through the fat in a diagonal crosshatch pattern without cutting through to the meat. Cover the ham and the pan with foil and bake for 40 minutes.
Meanwhile, using a heavy pan, crush the peppercorns; place them in a bowl. Add the honey, mustards and vinegar and whisk to combine. Transfer ½ cup of the glaze to a small bowl and reserve for serving.
Brush half of the remaining glaze (about ½ cup) over the ham and bake, uncovered, for 20 minutes. Brush the remaining glaze over the ham and bake until the ham is heated through and the internal temperature reaches 140°F, 15 to 20 minutes more. Serve with the reserved glaze.