Ham Recipe

Prepare the oven and ham

Preheat the oven to 325°F (160°C). Remove the ham from refrigeration about 30–60 minutes before cooking so it comes closer to room temperature for even heating. Place the ham cut-side down on a large rimmed baking pan fitted with a roasting rack.

Score and stud (optional)

Using a sharp knife, score the outer layer of the ham in a diamond pattern about 1/4- to 1/2-inch deep. If using whole cloves, press a clove into the center of some diamonds at even intervals.

Make the glaze

In a small bowl, whisk together the brown sugar, Dijon mustard, maple syrup, apple cider vinegar, ground cloves and orange zest until smooth. Taste and adjust: add a little more sugar for sweetness or more mustard for tang.

Glaze and initial roast

Tent the ham loosely with foil and roast in the preheated oven at 325°F for 1 hour (this gently warms the interior). After 1 hour, remove foil, brush a thin layer of glaze over the ham, return to oven uncovered and roast 20 minutes more. Baste every 10 minutes with pan juices and additional glaze.

Finish and caramelize

For a deeply caramelized glaze, brush another layer of glaze and increase oven temperature to 400°F (200°C) for the last 8–12 minutes, watching carefully to avoid burning. The exterior should be glossy and slightly sticky.

Rest and carve

Remove the ham from the oven and let it rest loosely tented with foil for 15–20 minutes to allow juices to redistribute. Transfer to a cutting board and slice against the grain into desired thickness. Serve warm with any reserved pan juices or extra glaze.

While the ham is in the oven, combine the water, apple cider (or apple juice), quartered onion, bay leaves and peppercorns in the roasting pan around the ham (not directly over the scored top). The liquid will steam and keep the ham moist and collect flavorful pan juices for basting.

Every 15–20 minutes during roasting, tilt the pan and spoon pan juices over the ham or use a baster. If pan liquid reduces too much, add up to 1/2 cup more water or cider during cooking to prevent smoking and burning.

Once roasting is complete, strain the pan juices, skim off excess fat, and simmer briefly with a tablespoon of the prepared glaze to make a warm sauce to serve alongside the ham.