Glazed Ham
What you'll need
- 1 fully cooked spiral-cut bone-in ham (8–10 lb)
- Whole cloves, optional, for studding
- 1 cup pineapple juice or apple juice
- 1 cup honey
- 1/2 cup packed brown sugar
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
How to make it
Heat oven to 325°F / 165°C. Set the fully cooked ham cut-side down in a roasting pan. If it is not already deeply spiral-cut, lightly score the fat in a diamond pattern. Stud with whole cloves if desired.
Pour pineapple or apple juice into the bottom of the pan. Keep the liquid around the ham rather than washing glaze from the surface.
Combine honey, brown sugar, Dijon, vinegar, cinnamon, ginger, and cloves in a small saucepan. Whisk over medium heat 2–3 minutes, until smooth and gently bubbling, then remove from heat.
Brush the ham generously, working glaze between the spiral slices. Reserve some glaze for later coats.
Tent loosely with foil and bake at 325°F, basting with glaze every 20–25 minutes. Plan on roughly 10–12 minutes per pound for a fully cooked ham; begin checking early.
Uncover, brush with glaze again, and raise oven to 400°F / 205°C for the final 15–20 minutes. The exterior should turn glossy and deeply caramelized. For a fully cooked USDA-inspected ham, heat to 140°F / 60°C in the thickest meat away from the bone; follow package directions if they differ.
Rest 15 minutes before slicing and serving. Spoon a little pan juice over the slices if desired.
Good to know
Refrigerate within 2 hours; use cooked ham within 3–5 days. Freeze tightly wrapped portions up to about 3 months for best quality. Reheat gently, covered, with a spoonful of pan juice or water to limit drying.
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