Carved Ham Recipe

Prepare oven and ham

Preheat the oven to 325°F (163°C). Remove the ham from refrigeration 30–60 minutes before roasting to take the chill off and promote even heating.

Place the 8 lb fully cooked bone-in smoked ham, flat side down, in a shallow roasting pan fitted with a rack. If present, score the surface of the ham in a diamond pattern about 1/4-inch deep, spacing cuts about 1 inch apart. Optional: Stud the intersections of the diamonds with whole cloves for aroma and presentation.

Pour 1 cup of pan juices or 1 cup of very hot water/apple cider into the bottom of the roasting pan to keep the ham moist while reheating. Tent the ham loosely with aluminum foil.

Heat the ham in the preheated oven until it reaches an internal temperature of 120–125°F (49–52°C) near the bone (about 10–12 minutes per pound for a fully cooked ham being reheated). For an 8 lb ham this generally takes 80–95 minutes. Remove the foil for the final 20–25 minutes to allow the surface to dry slightly for glazing.

Make the glaze

While the ham is heating (or during the final 25 minutes), combine 1 cup honey, 3 tablespoons dark brown sugar (packed), 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 tablespoons unsalted butter, 1 teaspoon freshly ground black pepper and 2 tablespoons water or apple cider in a small saucepan over medium-low heat.

Bring the glaze to a gentle simmer, stirring until the brown sugar dissolves and the mixture thickens slightly, about 3–5 minutes. Remove from heat and keep warm. Taste and adjust: add a pinch more salt only if needed (ham is often salty enough).

During the last 20–25 minutes of reheating, brush a generous layer of the warm glaze over the exposed surface of the ham. Return ham to the oven, uncovered, and continue to cook, basting every 5–7 minutes with additional glaze. The glaze will become sticky and caramelized but watch carefully to prevent burning.

If glaze begins to darken too quickly, tent loosely with foil but continue to baste to build multiple sticky layers.

When the ham’s internal temperature reaches 135–140°F (57–60°C) and the glaze is glossy and caramelized, remove the ham from the oven and transfer to a cutting board. Let rest, tented loosely with foil, for 10–15 minutes to allow juices to redistribute.

Reserve pan juices from the roasting pan. Optionally, skim excess fat, then warm the pan juices and whisk in any remaining glaze to make a light sauce to serve alongside. If desired, strain and spoon over carved slices.

Carve the ham against the grain into thin slices using a sharp carving knife. Arrange on a platter, sprinkle with 2 tablespoons chopped fresh parsley for color, and serve with reserved glaze/pan juices on the side.