• On the first day, place the ham into the large, deep roasting pan and cover completely with cold water. Let the ham stand in the water for about 12 hours or overnight. On the next day, wash the ham in fresh water and dry with paper towels. Then preheat the oven to 350F.
• Place the ham with the fat side up, into the roasting pan. Then pour the ginger ale over the ham. Bake the ham covered for about 4 hours or until the ham is tender. Now you should remove the ham from the oven, and with a sharp knife remove the skin and score the fat.
• Sprinkle the ham with brown sugar, then drizzle the ham with the sweet-pickle juice.
• Bake the ham uncovered for about another 30 minutes until you see the sugar is melted and the ham is glazed. You can serve it hot or cold, slice the ham diagonally and thinly. Serve the ham with the mustard sauce.

Mustard Sauce Instructions

• In a small, heavy saucepan with the rotary beater, beat the eggs, mustard, sugar, and the butter.
• Cook this mixture over low heat, making sure to stir the mixture constantly, until it is slightly thickened for about 10 minutes. This makes about 1 1/2 cups. You can serve this either cold or at room temperature.