Ingredients:
- 8–9 lbs Fully Cooked Bone-In Ham, fat scored
- 20–30 pieces Whole Cloves (optional, for studding)
- 1 cup Dark Brown Sugar, packed
- 1/2 cup Runny Honey
- 1/2 cup Apple Cider or Orange Juice
- 1/4 cup Dijon Mustard
- 2 Tbsp Apple Cider Vinegar
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
Instructions:
- Preheat the oven to 325°F (160°C). Remove the ham from the packaging. If the skin is attached, remove it, leaving a 1/4-inch layer of fat.
- Using a sharp knife, score the fat layer in a diamond pattern, cutting only through the fat (about 1 inch wide). Optionally, press one whole clove into the center of each diamond pattern.
- Place the ham, fat-side up, on a rack in a roasting pan. Pour 1 cup (240 ml) of water or cider into the bottom of the pan to create steam.
- Cover the entire roasting pan tightly with heavy-duty foil. Bake for approximately 1 hour 45 minutes, or until the internal temperature reaches 120°F (49°C).
- While the ham bakes, prepare the glaze: combine all glaze ingredients (brown sugar through cinnamon) in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly until the sugar is dissolved (about 5 minutes). Remove from heat.
- After the initial bake, remove the ham from the oven and increase the oven temperature to 400°F (200°C). Remove the foil.
- Brush the ham liberally with about one-third of the prepared glaze. Return the uncovered ham to the 400°F (200°C) oven and bake for 15 minutes.
- Remove the ham again, brush with the second third of the glaze, and return to the oven for another 15 minutes. Repeat this process one final time with the remaining glaze.
- The ham is finished when the internal temperature reaches 140°F (60°C). Transfer the ham to a large cutting board, tent loosely with foil, and allow it to rest for at least 20 minutes before carving and serving.