Ham Recipe
Make Ham Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ham
Glaze
To roast & serve
Method
Ham
- 1
Prepare ham
Preheat oven to 325°F (160°C). Remove ham from packaging and discard any glaze packet. Place ham flat-side down on a large cutting board. Using a sharp knife, score the surface in a diamond pattern about 1/4-inch deep, spacing cuts about 1 inch apart. Stud the intersections with whole cloves, spacing them evenly (about 20 cloves).
- 2
Roasting setup
Place ham on a rack in a roasting pan, fat-side up. Add 1 cup water or low-sodium chicken broth to the bottom of the pan and tuck 1–2 bay leaves into the liquid to add moisture and subtle aroma.
- 3
Initial bake
Cover the ham loosely with aluminum foil, tenting so it does not touch the glaze or ham surface. Bake in the preheated oven until the internal temperature reaches about 120°F (49°C), approximately 12–15 minutes per pound (about 60–75 minutes for a 5 lb ham). This step warms the ham through without overbrowning the exterior before glazing.
Glaze
- 4
Make glaze
While ham warms in the oven, combine 3 tablespoons brown sugar, 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1/2 teaspoon ground black pepper and 2 tablespoons water in a small saucepan. Warm over medium heat, whisking until the sugar dissolves and the mixture becomes glossy and slightly thickened, about 3–5 minutes. Remove from heat and keep warm.
- 5
Glaze and finish roasting
Increase oven temperature to 400°F (200°C). Remove foil from the ham and brush a generous layer of the warm glaze over the scored surface. Return the ham to the oven, uncovered, and roast for an additional 12–20 minutes, basting with more glaze every 5 minutes, until the glaze is caramelized and the internal temperature reaches 140°F (60°C). Watch carefully so the sugar does not burn.
To roast & serve
- 6
Rest and carve
Remove the ham from the oven and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes to allow juices to redistribute. Discard bay leaves and spoon any pan juices into a small bowl to serve alongside, or skim fat and simmer briefly to concentrate if desired.
- 7
Slice
Using a sharp carving knife, slice the ham against the grain into 1/4-inch to 1/2-inch thick slices. Arrange on a platter and brush with any remaining glaze. Serve warm.