Baked Ham with Mushrooms

The ham can be parboiled up to 1 day ahead, cooled completely, and stored wrapped in the refrigerator. Bring to room temperature for 30 minutes before roasting. The mushroom sauce can be prepared up to 2 days ahead and refrigerated in an airtight container; reheat gently over low heat, whisking frequently, and thin with additional milk if needed.

Store leftover ham and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the ham in a 325°F oven covered with foil for 15-20 minutes. Reheat the sauce in a saucepan over medium-low heat, whisking frequently and adding milk by the tablespoon if the sauce has thickened too much.