Preheat the oven to 325°f

Using a sharp knife, score the skin of the ham in a diamond pattern. Place the ham on the rack of a roasting pan.

In a medium mixing bowl, mix the maple syrup, mustard, cider vinegar, and pepper.

Brush half the Maple-Mustard glaze on the ham.

Pour the water into the bottom of the roasting pan.

Place a large piece of parchment paper on the ham, then wrap tightly with foil.

Roast the ham for 2 ½ hours, then take the ham out of the oven, remove the foil and parchment. Brush the remaining glaze on the ham and return it to the oven. Roast for another hour or until a thermometer inserted into the thickest part of the ham reaches 165°f.

Take the ham out of the oven, cover loosely with foil, and let it rest for 30 minutes before thinly slicing and serving.