1. Preheat the oven to 300°F (150°C).
  2. For the ham, remove and discard any netting before placing the meat in a roasting pan. Score the top of the ham (parallel lines or criss cross, if you wish), right through the fat. Pour the apple juice (or cider) and water into the bottom of the pan and bake the ham, uncovered and basting occasionally with the juice, for about 4 hours, until it reads 170°F (77°C) on a meat thermometer. Set aside.
  3. For the horseradish cream, stir together the crème fraîche (or sour cream), horseradish and mustard until well mixed. Spoon into a serving bowl. The horseradish cream will keep in a jar or an airtight container in the fridge for up to 1 month.
  4. Transfer the ham to a cutting board and carve slices across the grain. Serve with a dollop of the horseradish cream and/or grainy mustard (if using).

From Set for the Holidays with Anna Olson, Appetite by Random House, 2018.