Ingredients:

  • 7-8 lb Fully Cooked Bone-in Smoked Ham (3.2 – 3.6 kg)
  • 1 cup Water or Apple Cider (240 ml)
  • 20-30 Whole Cloves (optional, for studding)
  • 1 cup Dark Brown Sugar, packed (200 g)
  • 1/2 cup Runny Honey (120 ml)
  • 1/4 cup Dijon Mustard (60 ml)
  • 2 Tbsp Apple Cider Vinegar (30 ml)
  • 1 Tbsp Fresh Ginger, finely grated (15 ml)
  • 1 tsp Orange Zest (optional)

Instructions:

  1. Preheat the oven to 325°F (160°C). Place the ham cut-side down on a V-rack set in a roasting pan. Pour 1 cup of water or cider into the base of the pan to maintain moisture.
  2. Score the Ham: If the ham is not spiral-cut, score the top fat layer in a diamond pattern, about 1/4 inch (6 mm) deep, ensuring you don't cut into the meat. Insert a whole clove into the center of each diamond, if desired.
  3. Initial Bake: Tent the entire ham loosely with aluminum foil. Bake for approximately 60-75 minutes, or until the internal temperature reaches 120°F (50°C).
  4. Prepare the Glaze: While the ham bakes, combine the Brown Sugar, Honey, Dijon Mustard, Cider Vinegar, Grated Ginger, and Orange Zest (if using) in a small saucepan.
  5. Reduce Glaze: Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 5–7 minutes until slightly thickened and aromatic. Reserve half of this glaze for the final basting.
  6. First Glazing: After the initial bake, remove the ham and discard the foil. Increase the oven temperature to 375°F (190°C). Brush the entire surface of the ham generously with the non-reserved portion of the glaze mixture.
  7. Final Bake and Basting: Return the ham to the oven, uncovered. Continue baking for approximately 30–45 minutes, basting the ham every 10–15 minutes with the remaining reserved glaze. The total cooking time should bring the internal temperature to 140°F (60°C). If the top browns too quickly, tent it lightly with foil for the final 10 minutes.
  8. Rest and Serve: Transfer the finished baked ham to a cutting board, tent loosely with foil, and allow it to rest for at least 20 minutes before carving. Carve against the grain and serve, using the accumulated pan juices as a jus.