Updated Nov 24, 2014Chatelaine
- Preheat oven to 325F (160C). Place oven rack in lower third of oven. Place bread, including crusts, and sugar in a food processor fitted with a metal blade. Whirl, using an on-and-off motion, until bread is broken into 1/3-inch (0.8-cm) pieces. Mixture should measure about 7 cups (1.75 L).
- Slice off and discard ham rind. Then trim off all but 1/4-inch (0.5-cm) layer of fat. Place ham on a rack in a heavy roasting pan. Bake, uncovered, for 18 to 20 minutes per pound (500 g), basting occasionally with pan juices. This will take about 2-1/2 hours.
- Increase oven temperature to 350F (180C). Remove ham from oven and spread mustard evenly over top and sides. Press crumb mixture into mustard. Continue baking ham until crumbs are golden, about 25 minutes. Let stand 30 minutes before slicing.
Mustard was made for ham, so use it as a primer coat on a party-size ham, then finish with a golden crumb top coat.