Ham Recipe

Preheat and prepare ham

Preheat the oven to 325°F (165°C). Remove any packaging from the ham and pat it dry with paper towels. Place the ham cut-side down on a rack in a shallow roasting pan. If the ham has a thick rind, score the surface in a diamond pattern about 1/4 inch deep using a sharp knife; this allows the glaze to penetrate. Stud the intersections of the diamonds with whole cloves, spacing them evenly.

Add liquid to pan

Pour 1/2 cup water or low-sodium chicken broth into the bottom of the roasting pan. This will keep the ham moist while it heats and catch pan drippings for glazing.

Make the glaze

In a small saucepan, combine 1 cup brown sugar, 1/2 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 2 tablespoons unsalted butter, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground black pepper, and 1 tablespoon orange zest if using. Warm over medium-low heat, stirring occasionally, until the butter melts and the sugar dissolves and the mixture is glossy, about 3–5 minutes. Do not boil vigorously. Remove from heat and set aside.

Glaze the ham (first application)

Brush about one-third of the warm glaze evenly over the ham, getting into the scored lines. Tent the ham loosely with foil and place in the preheated oven.

Bake and baste

Bake the ham for about 12–15 minutes per pound, or until it reaches an internal temperature of 135–140°F (57–60°C) for a fully cooked ham that is warmed through (use an instant-read thermometer inserted into the thickest part without touching bone). For a 5 lb ham, this will be approximately 60–75 minutes. Every 15–20 minutes, remove the foil and brush another layer of glaze over the ham. If pan liquid reduces too much, add a few tablespoons of water or broth to maintain moisture in the pan.

Final glaze and brown

During the last 10–15 minutes of baking, remove the foil entirely and brush the remaining glaze over the ham. Increase oven temperature to 400°F (205°C) for 8–12 minutes or until the glaze is bubbling and caramelized. Watch carefully to prevent burning.

Rest and garnish

Transfer the ham to a cutting board and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute. Sprinkle with chopped fresh parsley if desired. Reserve pan juices for serving or skim and spoon over slices.

Carve the ham by slicing parallel to the bone for slices, or remove the bone and slice across the grain for uniform pieces. Serve warm with pan juices or additional warmed glaze on the side.