Instructions
step 1 Preheat the oven to 325°F (165°C). Place the ham cut-side down in a roasting pan lined with foil. Score the surface of the ham in a diamond pattern, about 1/4 inch deep. /n
step 2 Cover the ham loosely with foil and bake for about 15 minutes per pound, or until heated through (internal temperature should reach 140°F). /n
step 3 While the ham is baking, combine honey, brown sugar, orange juice, Dijon mustard, apple cider vinegar, cinnamon, cloves, black pepper, and salt in a small saucepan over medium heat. /n
step 4 Bring the glaze to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat. /n
step 5 During the last 30 minutes of baking, remove the foil and brush the ham generously with the honey glaze. Return to the oven uncovered. /n
step 6 Baste the ham with additional glaze every 10 minutes until a glossy, caramelized coating forms. /n
step 7 Remove the ham from the oven and let it rest for 15–20 minutes before slicing. Spoon remaining glaze over the slices before serving.
Storage and Reheating Tips
Store leftover ham in an airtight container in the refrigerator for up to 4 days. Wrap tightly and freeze for up to 2 months if needed. To reheat, place slices in a baking dish with a small amount of water or leftover glaze, cover with foil, and warm in a 300°F oven until heated through. Individual slices can also be reheated gently in the microwave.
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