Glazed Ham
A ham roast with a glossy glaze made from honey, mustard, and spices. The ham is baked until caramelized, developing a sticky, mahogany surface.
Ingredients
Method
Preheat oven to 325°F. Place ham skin-side up in a roasting pan; add 1/2 cup water to the pan. Score the fat layer in a crosshatch pattern.
Whisk together honey, Dijon mustard, orange juice and zest, brown sugar, paprika, minced garlic, minced ginger, cloves, and black pepper in a small bowl until smooth.
Cover ham loosely with aluminum foil and roast for 60 minutes (about 10 minutes per pound).
Remove foil. Brush glaze over the entire top and sides of the ham. Return to oven and roast uncovered for 20–30 minutes, brushing with glaze every 10 minutes until mahogany-colored and caramelized.
Insert a meat thermometer into the thickest part; the internal temperature should reach 140°F for a fully cooked ham.
Remove ham from oven and let rest 15 minutes. Stud with whole cloves in a decorative pattern if desired; arrange pineapple rings or chunks around the ham.
Transfer to a serving platter and carve into thick slices. Spoon pan drippings over slices before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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