Ham Recipe

Preheat and prepare ham

Preheat oven to 325°F (163°C). Remove ham from refrigerator 30 minutes before roasting to take the chill off. Place a large roasting pan rack in the pan and set ham, flat side down, on the rack.

Score and optionally stud

If your spiral-cut ham does not already have a decorative rind, score the fat in a diamond pattern about 1/4 inch deep across the outer surface. If using whole cloves, press them into the intersections of the diamonds about 1/2 to 3/4 inch apart.

Make the glaze

In a medium saucepan combine brown sugar, Dijon mustard, whole-grain mustard, apple cider vinegar, orange juice, honey, ground cloves, ground cinnamon, and black pepper. Bring to a gentle simmer over medium heat, stirring frequently until the sugar dissolves and the glaze thickens slightly, about 6–8 minutes. Remove from heat and keep warm.

Warm the ham and baste

Pour 1 cup water or broth into the bottom of the roasting pan to keep the ham moist while heating. Tent the ham loosely with foil. Heat the ham in the preheated oven for about 10–12 minutes per pound, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 140°F (60°C). For a 6 lb ham plan approximately 60–72 minutes.

Glaze and brown

During the last 20–25 minutes of heating, remove foil and brush a generous layer of the warm glaze over the ham. Return to oven uncovered. Brush again every 5–7 minutes until a glossy, caramelized surface forms and an internal temperature of 140°F (60°C) is reached. Watch closely to avoid burning the sugar.

Rest and finish

Remove ham from oven and let it rest for 15–20 minutes tented loosely with foil. The glaze will set while resting. Transfer to a serving platter and, if desired, pour any pan juices into a small saucepan and simmer to reduce and spoon over slices when serving.

While the ham rests, skim fat from the pan juices. If you prefer a thinner sauce, strain the pan juices and whisk in 1–2 tablespoons of the reserved glaze or a little additional orange juice and heat until combined. Taste and adjust with kosher salt if needed.

Carve the ham by cutting slices following the spiral cuts—start at the top and work around the bone. Serve warm with remaining glaze on the side.