Glazed Bone Ham Hueso De Jamón Esmaltado Recipe

Prepare oven and ham

Preheat the oven to 325°F (160°C). Remove the ham from packaging and discard any glaze packet. Pat the ham dry with paper towels. Place the ham cut-side down in a large roasting pan with a rack. If the ham is too large for the pan, use a deep baking dish and tilt as needed so liquid can collect.

Score and stud

Using a sharp knife, score the exterior fat in a diamond pattern about 1/4-inch deep. If desired, stud the intersections of some diamonds with whole cloves, spacing them evenly (about 24 cloves). This is optional but traditional.

Make the glaze

In a medium saucepan combine the brown sugar, honey, Dijon mustard, whole grain mustard, apple cider vinegar, rum or orange juice (if using), ground cloves, ground cinnamon, orange zest and orange juice, and freshly ground black pepper. Warm over medium-low heat, stirring until the sugar dissolves and the mixture is glossy and slightly thickened, about 5–7 minutes. Remove from heat and let sit 2 minutes.

Initial roasting

Pour 1 cup of water or low-sodium chicken broth into the bottom of the roasting pan to keep the ham moist. Tent the ham loosely with aluminum foil. Roast the ham until it reaches an internal temperature of about 120°F (49°C), roughly 1 1/2 to 2 hours for a 6 kg ham (estimate 10–12 minutes per 500 g until glazing stage). This step warms the ham before final glazing; check temperature with an instant-read thermometer.

Apply first glaze

Increase oven temperature to 400°F (200°C). Remove the foil and brush a generous layer of the warm glaze over the ham, covering all exposed surfaces. Return the ham to the oven, uncovered, and roast 10–15 minutes to set the glaze, watching closely to avoid burning.

Repeat glazing

Remove ham from oven and brush a second coating of glaze. Return to oven and roast another 8–12 minutes until glaze is bubbly and caramelized to your liking. If the glaze begins to darken too quickly, lower oven to 375°F (190°C). For a thicker, deeper glaze repeat one more time for 5–8 minutes.

Remove the ham from the oven once the glaze is glossy and the internal temperature of the thickest part (not touching bone) reaches 140°F (60°C) for fully cooked hams being reheated. Tent the ham loosely with foil and let rest 15–20 minutes; carryover heat will bring it to the safe serving temperature and allow juices to redistribute.

Transfer the ham to a cutting board. Spoon any pan juices into a small saucepan and simmer 2–3 minutes, skimming fat, then whisk in any reserved glaze to make a warm sauce for serving. Alternatively, spoon the glaze over slices as you carve.

Carve the ham against the bone into thin slices. Garnish the carving platter with rosemary sprigs and orange slices if desired. Serve warm with the pan glaze on the side.