Pork, Glazed Ham Recipe

Preheat and score

Preheat oven to 325°F (165°C). Remove ham from packaging and place fat-side up on a large cutting board. Using a sharp knife, score the surface fat in a diamond pattern about 1/4-1/2 inch deep, spacing cuts about 1 inch apart. This helps glaze penetrate and creates pockets for cloves.

Stud with cloves

If using whole cloves, gently press a clove into the center of every other diamond on the scored surface. This is optional but traditional and adds spice aroma.

Place in roasting pan

Set ham on a rack in a shallow roasting pan, fat-side up. Pour 1 cup water into the bottom of the pan and tuck bay leaves around the ham (not touching scored surface). The water will keep drippings from burning and add humidity.

Combine glaze ingredients: In a small saucepan, combine brown sugar, honey, Dijon and whole grain mustards, apple cider vinegar, orange juice, orange zest (if using), ground cinnamon, ground cloves, and black pepper. Stir to combine.

Simmer to thicken: Heat the mixture over medium heat until it comes to a gentle simmer. Cook, stirring occasionally, until slightly thickened and glossy, about 6–8 minutes. Remove from heat and set aside. Keep warm or reheat gently before basting.

Initial roasting

Place the ham in the preheated oven and roast unglazed for about 1 hour. This gently reheats the ham and allows fat to render before applying glaze. Estimate roasting time: about 10–12 minutes per pound until internal temperature reaches ~120–125°F (49–52°C).

Start glazing

Remove the ham from the oven. Increase oven temperature to 400°F (205°C). Brush a generous layer of the prepared glaze over the scored surface, getting into the cuts. Return ham to oven.

Finish roasting and repeat basting

Roast the ham at 400°F for 20–25 minutes more, basting with additional glaze every 7–8 minutes to build a sticky, caramelized coating. Watch closely so the sugars do not burn; if glaze darkens too fast, lower oven to 375°F. Final internal temperature should reach 140°F (60°C) for a fully heated, ready-to-serve ham (since the ham is pre-cooked). Use an instant-read thermometer inserted into the thickest part without touching bone.

Rest

Remove the ham from the oven and tent loosely with foil. Let rest for 15–20 minutes so juices redistribute and glaze sets.

Transfer ham to a cutting board. Remove cloves if desired. Slice thinly against the grain and arrange on a platter. Spoon any pan juices or remaining warmed glaze over slices. Sprinkle with chopped fresh parsley if using and serve warm.