Easter ham with a brown sugar glaze

Unwrap/remove all plastic from ham and place cut side down on a baking rack in a roasting pan.
Lightly score any fatty areas with a knife in a diamond pattern.
Wrap pan with foil and bake at 165 °C for 40′ per kilo, or about 3 hours for a 4500 grams ham.
Meanwhile, stir glaze ingredients together in a small saute pan and bring to a boil; remove from heat and allow to cool.
Glaze should be amber colored, have the consistency of honey and not be grainy at all.
30′ before the ham is done, remove from the oven and take off the foil.
Use a carving knife to trim away any fat from the meat before brushing on the glaze.
Brush half the glaze over the skin of the ham and return to oven without foil, bake 15′.
Then brush remaining glaze on ham and bake another 15 – 25′ or until glaze sets and begins to caramelize.
Wait 15′ before carving.