Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.
Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.
Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.
:max_bytes(150000):strip_icc()/tvm2141_040407_easterham_xl-1910ccbc649340988ea9d731bc7799d0.jpgitokNn35MZ97 "Baked Easter Ham (1)")
Cook's Notes
When she made this ham on Cooking School, Martha doubled the glaze, using 2 cups dark brown sugar and 1/2 cup cognac, to give her plenty of glaze to brush on the deeply-scored fat.
Originally appeared: The Martha Stewart Show, April 2007, The Martha Stewart Show, Episode 2137
