° 9-10 pounds of spiral shredded bones (fully cooked)
° Half a cup of honey (pure, not greased)
° Half a cup of unsalted butter
° Half a cup of brown sugar
° 1 teaspoon minced garlic
° Half a teaspoon ground mustard
° Half a teaspoon of black pepper
Pr-eheated oven to 275 deg F .
Lay two extra-large pieces of aluminum foil on the 9 x 13-inch baking dish (or baking dish that would fit pork). Place the ham in the center of the foil on a baking dish (you want enough tin foil so you can cover it all), cut side down.
Wrap the foil completely around the ham, add extra paper if necessary to cover it.
Bake at 275 degrees Fahrenheit for 2.5-3 hours, until the internal temperature reaches 140 degrees Fahrenheit (approximately 3 hours total is suitable for 10-pound pork, you may need more or less depending on the size of the ham).
In a small bowl, combine honey, butter, brown sugar, garlic, mustard and pepper. Bring to a boil over a medium-high heat, then reduce the heat to medium and boil for 2 minutes.
Remove the tin and brush with half the glaze layer. Raise the oven temperature to 450 and bake for 10-15 minutes, until the glaze is nice and sticky and begins to turn brown.
Combine the remaining glaze and pork juices in a frying pan and bring to a boil over a low heat. It is thickened if desired with a cornstarch slurry (equal parts cornstarch and water, mixed and then added to the boiling juices).