With Easter right around the corner, we came up with an almost effortless ham recipe that you can pop in the oven while you get the rest of the spread pulled together. And in case you were wondering, we highly recommend buying a Pederson's Farm ham—they are Whole30-compliant and they are AMAZING.  
 
Makes 10 servings 

What you need

1 bone-in, uncured spiral-cut ham (about 6 pounds) (we love Pederson's Farms hams!)
2/3 cup apple cider
2/3 cup water
¼ cup Tessemae’s Honey Mustard, plus additional for serving
2 tablespoons Tessemae’s Yellow Mustard, plus additional for serving
2 tablespoons honey
½ teaspoon cinnamon
cornichons, for serving
 
 

What you do 

1. Heat oven to 300 degrees and arrange oven rack to lowest position. Place ham in a roasting pan and add ¾ cup water; cover pan with aluminum foil and bake ham until heated through and internal temperature registers 110 degrees on an instant-read thermometer, about 2 hours.
2. Remove ham from oven and increase oven temperature to 400 degrees.
3. Meanwhile, combine apple cider, water, Honey Mustard, Yellow Mustard, honey, and cinnamon in a saucepan and simmer for 30 minutes or until reduced by half.
4. Remove aluminum foil and brush mustard mixture all over ham. Return ham to oven and cook, uncovered, until glaze is bubbly about 1 hour, basting with more sauce every 20 minutes. Rest ham 10 minutes before serving with more mustards and cornichons.