Carved Ham Recipe

Preheat and prepare ham

Preheat oven to 325°F (160°C). Remove the ham from refrigerator 30–60 minutes before roasting so it comes closer to room temperature. Remove any plastic packaging and discard the glaze packet if the ham includes one. Place the ham, cut-side down, in a large roasting pan fitted with a rack. If the ham has a bone exposed at one end, place that end toward the narrow side of the pan so the heat circulates evenly.

Make the glaze

In a medium saucepan, combine brown sugar, Dijon mustard, honey, orange juice, apple cider vinegar, ground cloves, and black pepper. Stir to blend. Bring the mixture to a gentle simmer over medium heat, stirring frequently, until the sugar dissolves and the glaze thickens slightly, about 6–8 minutes. Taste and adjust seasoning — add more honey for sweetness or more vinegar for brightness. Keep warm over very low heat.

Apply glaze and stud (optional)

Brush a thin layer of the warm glaze over the top and exposed slices of the ham. If you want a studded presentation, insert whole cloves into the intersections of the ham slices in a decorative pattern. Reserve most of the glaze for finishing. Cover the ham loosely with foil for the first part of heating to prevent the glaze from burning.

Warm the ham

Place the roasting pan in the preheated oven. Warm the fully cooked ham until the internal temperature at the thickest part reaches 120–130°F (49–54°C), about 10–12 minutes per pound. For a 10 lb ham that is spiral-cut, plan roughly 100–120 minutes. Remove the foil during the last 20–30 minutes of heating, and brush additional glaze every 8–10 minutes so the surface becomes shiny and caramelized but not burnt. Use an instant-read thermometer to check temperature.

Rest before carving

When the ham reaches 120–130°F, remove it from the oven and tent loosely with foil. Let it rest for 15 minutes. The resting period allows juices to redistribute and makes carving neater. Reserve pan juices and any excess glaze for serving or to rewarm and brush on carved slices.

Carve the ham

Place the rested ham on a large cutting board with a groove to catch juices. If spiral-cut, most slices will separate easily; work with a long, sharp carving knife and a carving fork. Starting at the top, slice along the bone with smooth strokes, following the existing spiral cuts. For non-spiral portions, make even slices about 1/4–1/2 inch thick. Arrange slices on a warmed serving platter, layering slightly for an attractive presentation.

Finish and garnish

Lightly reheat reserved glaze or pan juices and brush a small amount over the arranged slices for shine. Sprinkle chopped fresh parsley around the platter and place lemon wedges and a bowl of prepared mustard sauce alongside for guests. If transporting for catering, secure the ham in a shallow steam pan, tent with foil, and keep at 140°F (60°C) in a holding oven or insulated carrier until service.

Portioning guideline (Catering)

Plan on about 6–8 ounces of carved ham per guest for a main-protein portion, or 3–4 ounces per guest if served as part of a larger buffet with other proteins. A 10–12 lb bone-in ham typically yields 10–12 pounds of carved meat (accounting for bone and trimming), sufficient for approximately 20–24 main-course servings or 40–50 buffet portions.