Remove ham from packaging and soak in a large container for 12 to 36 hours. The longer the ham is soaked the more salt will be removed. Replace water every 4 to 6 hours.

After soaking scrub all mold and seasoning from outside of ham. Place ham in a large vessel and cover with water. Heat water to 190 degrees and cook on a simmer for 4 to 6 hours until ham reaches an internal temperature of 163 degrees.

Remove ham and let cool. Preheat oven to 400 degrees. Remove top skin layer from ham and score ham in a diamond shape pattern. Rub mustard on ham and coat with brown sugar. Bake ham at 400 degrees for 15 minutes. Let ham cool and slice as thinly as possible.