Easter Ham with Rhubarb Sauce

1 (4 pound) boneless, fully cooked ham, boneless
3 cups fresh rhubarb or 1 (16 ounce) package frozen cut rhubarb
1 1/4 cups granulated sugar
1/3 cup orange juice
2 teaspoons grated orange peel
3/4 teaspoon dry mustard
1 cinnamon stick

Do not preheat oven. Place ham, straight from the refrigerator, on a rack in a shallow roasting pan. Add 1/2 cup water. Insert an ovenproof meat thermometer into the thickest part of the ham. Cover the pan tightly with aluminum foil, leaving the thermometer dial exposed. Roast at 325 degrees F until thermometer registers 135 degrees F, about 19-23 minutes per pound.

Meanwhile, combine rhubarb, sugar, orange juice, orange peel, dry mustard and cinnamon stick in a large saucepan. Bring to a boil. Reduce heat to medium and cook, uncovered, about 15 minutes, stirring occasionally.

Remove cinnamon stick. Remove aluminum foil from ham and spoon a small amount of sauce over the ham 15 minutes before end of cooking time. Remove ham when meat thermometer registers 135 degrees F. Allow ham to stand, covered, about 10 minutes, or until the thermometer registers 140 degrees F.

Serve remaining sauce with ham.

Makes 2 1/4 cups sauce.