Traditional Bone-in Ham Recipe

Preheat the oven to 325°F (165°C). Place the bone-in ham in a large roasting pan on a rack. If the ham is refrigerated, let it stand at room temperature for about 30 minutes for even heating.

Score the surface of the ham in a diamond pattern about 1/2 inch apart to help the glaze adhere and create an attractive presentation.

In a medium saucepan, whisk together 1 cup brown sugar, 1/2 cup honey, 1/2 cup orange juice, 1/4 cup pineapple juice, 2 tablespoons Dijon mustard, 1 teaspoon ground cloves, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Bring to a gentle simmer over medium heat until the sugar dissolves and the glaze thickens slightly.

Set aside about 1/2 cup of glaze for finishing; stir a little water into the rest if needed to loosen before basting.

Roast the ham in the preheated oven, uncovered, and baste with glaze every 20-30 minutes to build a glossy, caramelized finish. Plan for about 1 1/2 to 2 hours of roasting, depending on the exact weight (aim for an internal temperature of 140°F / 60°C).

If glaze thickens during roasting, thin slightly with a teaspoon or two of water or orange juice.

During the final 15 minutes of roasting, brush the ham with the reserved glaze to caramelize.

Remove from the oven, loosely tent with foil, and let rest 10-15 minutes before carving to retain juiciness.