Double Ham Recipe

Prepare Oven and Ham

Preheat oven to 325°F (165°C). Remove ham from packaging and place in a large roasting pan, flat side down. If the ham has a rind, score the surface in a diamond pattern about 1/4-inch deep using a sharp knife. Stud the intersections of the diamond pattern with whole cloves, spacing them evenly.

Make Glaze

In a small saucepan over medium heat, combine brown sugar, Dijon mustard, apple cider vinegar, honey, orange juice and black pepper. Stir until sugar dissolves and mixture is smooth. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. Remove from heat and reserve about 1/3 cup for basting during roasting.

Glaze and Roast

Brush a generous layer of the warm glaze over the scored ham, making sure cloves remain in place. Tent the ham loosely with aluminum foil and roast in the preheated oven for 60 minutes per kg (for a 1 kg ham roast about 60 minutes), basting with reserved glaze every 20 minutes. For the final 15 minutes of roasting, remove foil, brush remaining glaze over ham and increase oven temperature to 400°F (200°C) to caramelize the glaze, watching carefully so it doesn't burn.

Prepare Ham Steak Layer

While the main ham roasts, heat a large skillet over medium heat and melt butter. Add the thinly sliced ham steaks in a single layer (cook in batches if needed). Sear each side 1–2 minutes until slightly browned. Add 1 tablespoon brown sugar to the pan in the last 30–60 seconds and swirl to lightly caramelize the ham. Transfer seared ham slices to a plate lined with paper towel to drain excess fat.

Assemble Second Layer

When the roasted ham has about 10–15 minutes remaining, arrange the seared ham steak slices over the top of the ham in an overlapping pattern. Top the ham steaks with sliced cheddar, covering as evenly as possible. Return to oven for the remaining time (about 10–15 minutes) until cheese is melted and edges are bubbly. If cheese needs extra browning, switch to broil for 1–2 minutes—watch closely.

Remove the ham from the oven and let rest, uncovered, for 10 minutes. If using pineapple rings, arrange them around the ham or secure a few to the top with toothpicks now. Sprinkle chopped parsley over the melted cheese and around the serving platter for color. Transfer the ham to a cutting board and slice to serve; the top will contain the additional ham and cheese layer, giving the 'Double Ham' effect.

Reserve pan juices and any remaining glaze. Skim off excess fat, then warm the juices with the reserved glaze in a small saucepan and spoon over slices when serving.