5 lb. boneless smoked ham
4 c. unsweetened apple cider
1/2 c. Calvados or applejack
1/4 c. Dijon-style mustard
2 c. fresh bread crumbs
1/2 c. (packed) light brown sugar
2 tsp. apple cider vinegar

Place the ham in a deep nonaluminum pot or casserole a bit wider than the ham. Pour in the cider and Calvados. Cover with plastic wrap and refrigerate for 8 hours or overnight, turning the ham occasionally. Remove the ham from the refrigerator early enough to allow it to come to room temperature before cooking, about 2 hours.

Preheat the oven to 350 degrees. Remove the ham from the marinade and pat dry. Reserve the marinade. Spread the ham with 3 tablespoons of the mustard. On a long sheet of waxed paper, mix together the bread crumbs and brown sugar. Roll the mustard-coated ham in this mixture to coat evenly.

Put the ham in a roasting pan and bake until golden brown and heated through, about 1 hour. Let the ham rest for 15 minutes before serving.

Meanwhile, in a small saucepan, boil the marinade over high heat until it is reduced to 1/2 cup, about 20 minutes. Whisk in the remaining 1 tablespoon mustard and the vinegar. Serve a small amount of this sauce with each serving of ham. Serves 6 to 8.