Cover the ham loosely with foil, covering it so that it doesn’t touch the sugar crust too much. Transfer the pan to the oven and bake for about 1 1/2 hours (about 10 minutes per pound), basting once or twice with the juices from the pan.
Remove the foil and continue baking for another 30–45 minutes, or until the outside is deeply caramelized, glossy, and slightly gooey, and the internal temperature in the thickest part of the ham reaches 140°F (60°C). Baste the syrupy juices in the pan every 10–15 minutes to build that shiny brown crust.
If the sugar browns faster than the ham heats through, loosely cover only the darkest spots with small pieces of foil to prevent burning while you finish baking.
When the ham is done, remove it from the oven and let it rest, uncovered, for 15–20 minutes. This will allow the juices to settle and the sugar crust to set slightly so it cuts cleanly.
Transfer the ham to a serving platter or potluck-style dish. Slice, making sure each piece gets a bit of the caramelized brown sugar crust, and spoon a little of the brown sugar syrup over for extra shine before serving.
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