Ingredients
- Bone-in Ham (Shank or Butt Portion), 8-10 lbs: The star of the show! Bone-in ham offers richer flavor and moisture compared to boneless. Shank or butt portion are both excellent choices; shank is often considered more visually appealing for presentation.
- Whole Cloves: These aromatic buds add a warm, spicy depth to the ham, infusing it with a classic holiday flavor. They also create those charming studded patterns on the ham’s surface.
- For the Glaze:
- Brown Sugar, Packed: The base of our sweet and sticky glaze. Brown sugar provides molasses notes that caramelize beautifully in the oven.
- Honey: Adds a touch of floral sweetness and moisture to the glaze, enhancing its stickiness and shine.
- Dijon Mustard: Provides a tangy counterpoint to the sweetness, balancing the flavors and adding complexity.
- Apple Cider Vinegar: A crucial ingredient for brightness and acidity, cutting through the richness of the ham and glaze.
- Pineapple Juice: Contributes tropical sweetness and tenderizing enzymes, further enhancing the ham’s juiciness and flavor profile.
- Ground Cinnamon: A warm spice that complements the cloves, adding a comforting holiday aroma and flavor.
- Ground Ginger: Adds a subtle zing and warmth, enhancing the overall spice profile of the glaze.
- Optional: Orange Zest: A bright citrus note that can elevate the glaze with freshness and complexity.
Instructions
- Prepare the Ham: Preheat your oven to 325°F (160°C). Remove the ham from its packaging and place it in a large roasting pan. If your ham has a skin or rind, you can score it in a diamond pattern using a sharp knife, being careful not to cut too deep into the meat. This helps the glaze penetrate and renders the fat.
- Stud with Cloves (Optional but Recommended): If desired, stud the ham with whole cloves. Insert a clove into the center of each diamond in the scored pattern, or randomly across the ham’s surface if not scored. This adds flavor and visual appeal.
- Make the Glaze: In a saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, pineapple juice, ground cinnamon, and ground ginger (and orange zest, if using). Stir constantly until the brown sugar is dissolved and the glaze is smooth and slightly thickened. Bring to a gentle simmer, then reduce heat and let it simmer for about 5-7 minutes, allowing the flavors to meld and the glaze to reduce slightly. Remove from heat and set aside.
- First Bake: Pour about half of the glaze over the ham, ensuring it coats the top and sides. Add about 1 cup of water to the bottom of the roasting pan to prevent sticking and create some steam, which helps keep the ham moist.
- Bake and Baste: Place the roasting pan in the preheated oven and bake for approximately 15-20 minutes per pound, or according to the ham’s packaging instructions. For an 8-10 lb ham, this will be roughly 2-3 hours. Baste the ham with the remaining glaze every 20-30 minutes during the last hour of baking. This basting process is crucial for building up that beautiful, flavorful glaze. Use a bulb baster or a spoon to generously coat the ham each time.
- Check for Doneness: Use a meat thermometer to check the internal temperature of the ham. For a fully cooked ham (which most hams sold in grocery stores are), you are essentially reheating it to an internal temperature of 140°F (60°C). Insert the thermometer into the thickest part of the ham, avoiding the bone. If you are using a spiral-cut ham, be extra careful not to overcook it as it can dry out more easily.
- Glaze Caramelization (Optional but Highly Recommended): For a truly caramelized and deeply flavored glaze, increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of baking. Continue to baste the ham with any remaining glaze. Watch it closely to prevent burning, as the sugars in the glaze can caramelize quickly at this higher temperature. The glaze should become sticky and beautifully browned.
- Rest Before Carving: Once the ham reaches the desired internal temperature and the glaze is caramelized to your liking, remove it from the oven. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product.
- Carve and Serve: Transfer the ham to a carving board. Carve against the grain for the most tender slices. Serve immediately and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g