Ham Recipe

Preheat and prepare ham

Preheat oven to 325°F (160°C). Remove ham from packaging and discard any glaze packet. Rinse briefly under cold water and pat dry with paper towels. Place ham flat-side down in a large roasting pan fitted with a rack.

Score and stud (optional)

Using a sharp knife, score the surface of the ham in a diamond pattern about 1/4 inch deep, spacing cuts 1 to 1 1/2 inches apart. If using whole cloves, press a clove into the center of some diamonds for a classic presentation.

Pour 1 cup of water into the bottom of the roasting pan to keep the ham moist during baking. Tent the ham loosely with aluminum foil, shiny side toward the ham, to prevent the glaze from burning during the initial bake.

Bake the ham until it reaches an internal temperature of 120–125°F (49–52°C) if already fully cooked (the goal is to heat through) — generally about 10–12 minutes per pound (22–26 minutes per kg). For a 5 kg ham this is approximately 110–130 minutes (about 1 hour 50 minutes to 2 hours 10 minutes). Start checking temperature about 30 minutes before the estimated finish time. Use an instant-read thermometer inserted into the thickest part without touching bone.

Make glaze

While the ham bakes, combine packed brown sugar, honey, Dijon mustard, apple cider vinegar, ground cinnamon, ground cloves, black pepper and orange zest in a small saucepan over medium heat. Stir until sugar dissolves and the mixture is glossy and slightly thickened, about 4–6 minutes. Remove from heat and set aside.

Glaze and finish baking

When the ham reaches about 110–115°F (43–46°C) (about 20–30 minutes before it will be done), remove foil tent. Brush a generous layer of glaze over the ham, getting into the scored crevices. Return ham to oven, uncovered. Repeat brushing every 8–10 minutes as the glaze caramelizes, building up 2–3 layers total, until the internal temperature reaches 135–140°F (57–60°C) for a warm serving (or 140–145°F (60–63°C) if you prefer hotter). Watch closely so glaze doesn't scorch; if it begins to darken too quickly, reduce oven to 300°F (150°C).

Optional decoration: During the last glaze application, arrange pineapple or orange slices on the ham and secure with toothpicks; place a maraschino cherry in the center of each slice. Return to oven for final 5–8 minutes to warm fruit and set glaze.

Rest and carve

Remove ham from oven and transfer to a carving board. Tent loosely with foil and rest 15–20 minutes to let juices redistribute. Reserve any pan juices: skim fat, and spoon off a little of the glaze-thickened juices to serve alongside if desired. Carve thin slices across the grain and serve warm.