Pork, Glazed Ham Recipe

Prepare oven and ham

Preheat oven to 160°C (325°F). Remove ham from packaging and rinse under cold water. Pat dry thoroughly with paper towels. If the ham has a thick layer of fat, score the fat in a diamond pattern about 1/4" (6 mm) deep, spacing cuts about 1" (2.5 cm) apart.

Stud the ham

If desired, press whole cloves into the intersections of the diamond cuts about 1/2" into the fat. Place the ham, flat side down, on a rack in a roasting pan. Add 1 cup (240 ml) of water or low-sodium chicken broth to the bottom of the pan to keep the ham moist while baking.

Initial baking

Tent the ham loosely with foil and bake for 1 hour to start the reheating process (this is for a fully cooked smoked ham). Plan approximately 12-15 minutes per 450 g (1 lb) to reach an internal temperature of 60–63°C (140–145°F) when glazed. For a 5 kg ham, total bake time will be about 2 hours to 2 hours 45 minutes including final glazing steps—use a thermometer to avoid overcooking.

Make the glaze

While the ham starts roasting, combine brown sugar, honey, Dijon mustard, apple cider vinegar, orange juice, ground cinnamon, ground ginger, salt, and black pepper in a small saucepan. Bring to a simmer over medium heat, stirring constantly until sugar dissolves and the mixture thickens slightly, about 5–7 minutes. Remove from heat and set aside.

First glaze application

About 30 minutes before the ham will be done (when internal temp is ~55–57°C / 130–135°F), remove the ham from the oven and increase oven temperature to 200°C (400°F). Use a spoon or brush to apply a generous layer of glaze over the scored fat and sides. Return the ham to the oven uncovered.

Caramelize glaze

Bake uncovered for 15–20 minutes, watching closely so the sugars caramelize but do not burn. If glaze begins to darken too quickly, loosely tent with foil and continue roasting until the ham reaches 60–63°C (140–145°F) internal temperature.

Repeat glaze (optional)

For a thicker, shinier crust, remove ham once more, brush with remaining glaze, and return to the oven for an additional 5–10 minutes until sticky and glossy.

Remove the ham from the oven and transfer to a carving board. Tent loosely with foil and rest for 15–20 minutes; internal temperature will rise a few degrees during resting.

If using, arrange orange slices around the ham and sprinkle chopped parsley over the top for color. Slice the ham against the grain into desired thickness and serve with any pan juices or remaining warm glaze.