Braze And Glaze Ham - cooking recipe

Ingredients

1 fully cooked smoked ham, water added,in brine (shank portion preferred, butt portion acceptable.)
4 cans Sprite
2 oranges, juiced
1 lb dark brown sugar
2 tablespoons honey (more or less)
1/4 cup jam or 1/4 cup jelly, any flavor

Preparation

Preheat oven to 250 degrees, place a round rack in the bottom of a large, non reactive, dutch oven.
Remove ham from package, rinse under cold water and place it face down on rack, pour sprite over ham, it should come about 1/3rd to 1/2 way up the side of the ham.
Bring to a full boil.
Cover pan and ham TIGHTLY with heavy duty aluminum foil.
This is a tent and should not touch the ham.
Place in oven and bake for 3 or 4 hours.
Remove from oven, uncover and place ham face down on a large plate and remove rack.
Raise the oven temperature to 375 degrees.
Put the dutch oven over a medium/high heat and bring to a full rolling boil.
Juice the oranges and add to the pan.
Allow mixture to reduce to about 1/3rd of it's original volume (maybe 20 minutes).
Reduce heat to a simmer and add 1/2 the sugar, the honey and the jam.
Whisk until well combined and continue to reduce until about the consistency of maple syrup.
This is your glaze.
Remove it from the pan, rinse the pan with hot water, replace rack in bottom of pan.
While glaze is reducing remove skin and fat from ham and cut diamond pattern in the meat.
Coat the ham with a generous layer of the glaze and remaining brown sugar.
Place back on rack and bake in the 375 degree oven until brown sugar is melted and glaze shines.
About 30-45 minutes.
Remove from rack and place on a serving plate.
Let it sit for 15 minutes before carving.