Ingredients:
Instructions:
Place the ham on a rack in a shallow roasting pan. Bake, uncovered, in a 325° for 1 1/2 to 2 1/4 hours or until a thermometer inserted in the center registers 140°. Remove from the oven and cool the ham slightly. Meanwhile, prepare the hot-roll mix according to package directions. Remove 1/4 of the dough. On a lightly floured surface, roll out the remaining bread dough to form a 16x10-inch rectangle. Brush the ham with the 1/3 cup of mustard. Place the ham, bottom side up, in the center of the dough and fold the dough up around the meat, sealing the bottom. Roll the reserved dough to 1/4-inch thickness, then cut shapes out of the dough. Place the ham, seam side down, in a greased shallow baking pan. Brush the dough with a mixture of egg and water. Decorate with the dough cutouts, then brush the cutouts with the egg/water mixture. Cut slits in the top of the bread dough to let steam escape. Bake at 375° for 25 minutes or until the bread crust is golden. Slice to serve and serve with additional mustard.