glazed ham

Ingredients

• 1 (8-12 pound) spiral-cut ham
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar, packed
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cloves

Instructions

1. Preheat oven to 325°F (160°C).
2. Remove ham from packaging and drain any liquid. Pat dry with paper towels.
3. In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, Worcestershire sauce, and ground cloves.
4. Bring to a simmer over medium heat, stirring until sugar is dissolved.
5. Place ham in a roasting pan. Brush generously with about 1/2 of the glaze.
6. Cover tightly with foil.
7. Roast for 1 hour. Remove foil and brush with remaining glaze.
8. Continue roasting for another 30-60 minutes, or until internal temperature reaches 140°F (60°C). Use a meat thermometer.
9. Let rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more moist ham.

Notes

• For a crispier glaze, broil for 1-2 minutes at the end, watching carefully to prevent burning.
• A small oven-safe dish can be used to warm the glaze during the last 30 minutes of cooking.
• Store leftover ham in an airtight container in the refrigerator for up to 5 days.
• To prevent the ham from drying out, wrap the ham tightly in foil during the roasting process.
• Carving tools such as a carving knife and fork are recommended.