This ham is glazed with a delectable Dijon and wholw grain mustard, parsley and thyme coating for extra incredible flavour.
Let the ham sit at room temperature 30 minutes. Preheat the oven to 325ºF. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130ºF, about 2 1/2 hours or 15 minutes per pound.
Meanwhile, mix the mustards and honey together in a small bowl. Mix together the breadcrumbs, parsley, thyme and olive oil together in another bowl.
Remove the ham from the oven when it has reached 130ºF internally. Increase the oven temperature to 425ºF. Spoon or brush the mustard mixture all over the ham. Carefully pat the crumbs all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast until the breadcrumbs are golden brown, about 25 minutes more.