Ham Recipe
Make Ham Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ham (per pound)
Method
Ham (per pound)
Preheat and prep
Preheat your oven to 325°F (163°C). Remove the ham from refrigeration and packaging and let it sit at room temperature for 20–30 minutes while you prepare the glaze and pan. This helps even cooking.
Score and stud
Place the ham cut-side down on a cutting board. Using a sharp knife, lightly score the fat in a diamond pattern about 1/4-inch deep and roughly 1 to 1½ inches apart. If your ham has a rind, remove excess rind leaving a thin layer of fat to hold cloves. Stud the intersections of the diamond pattern with whole cloves evenly over the ham's surface (about 12 cloves per pound; adjust for preference).
Make glaze
In a small bowl combine the brown sugar, Dijon mustard, honey, and freshly ground black pepper. Stir until smooth; if the mixture is too stiff, add 1–2 tablespoons of warm water to reach a spreadable consistency.
Roast
Place the ham in a shallow roasting pan on a rack. Pour 1 cup of water into the bottom of the pan to keep the ham moist while roasting. Tent the ham loosely with aluminum foil. Roast at 325°F (163°C) for about 18–20 minutes per pound until the internal temperature reaches 140°F (60°C) for a pre-cooked smoked ham. For a 1-pound piece, this will be approximately 18–20 minutes; adjust proportionally for larger hams. Baste once halfway through cooking with pan juices.
Glaze and finish
Remove the foil during the last 20–25 minutes of roasting. Brush the prepared glaze evenly over the ham surface and return to the oven, uncovered, until the glaze is caramelized and sticky and the internal temperature still reads 140°F (60°C). Watch closely to prevent burning; if the glaze browns too quickly, tent lightly with foil.
Rest and serve
Remove the ham from the oven and transfer to a cutting board. Let rest for 10–15 minutes to allow juices to redistribute. Carve against the grain into desired slices and serve with the pan juices spooned over or reserved for gravy.