Honey-Glazed Ham

Ingredients

• •8 lb (3.6 kg) bone-in fully cooked smoked ham (shank or butt portion)
• •½ cup (125 ml) liquid honey
• •½ cup (100 g) packed brown sugar
• •2 tbsp Dijon mustard
• •2 tbsp apple cider vinegar
• •½ tsp ground cinnamon
• •¼ tsp ground cloves
• •20 whole cloves (optional, for studding)
• •½ cup (125 ml) orange juice

Directions

1. 1Remove ham from refrigerator 1 hour before baking; preheat oven to 325 °F (165 °C).
2. 2Score the ham skin in a diamond pattern, cutting about ½ inch deep; stud the centre of each diamond with a whole clove if using.
3. 3Place ham cut-side down in a large roasting pan; pour orange juice into the bottom of the pan and cover tightly with foil.
4. 4Bake covered for 1 hour 30 minutes (about 12 minutes per pound), until an internal thermometer reads 120 °F (49 °C).
5. 5Meanwhile, combine honey, brown sugar, Dijon, apple cider vinegar, cinnamon, and ground cloves in a small saucepan over medium heat; stir until sugar dissolves, then simmer 3 minutes until slightly syrupy.
6. 6Remove foil, increase oven temperature to 425 °F (220 °C), and brush ham generously with one-third of the glaze.
7. 7Bake uncovered 10 minutes, brush with another third of glaze, and bake 10 minutes more; repeat with remaining glaze until ham is deeply caramelized and internal temperature reaches 140 °F (60 °C).
8. 8Rest ham 15 minutes before slicing; pour pan juices over slices to serve.

💡 Most grocery store hams are labelled 'fully cooked' — you're really just heating and glazing, not cooking from raw. For a spiral-sliced ham, skip the scoring and reduce covered bake time by about 20 minutes since the heat penetrates faster.

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