Glazed Ham
Ingredients
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- 8 pounds bone-in fully cooked ham – skin removed, excess fat trimmed, scored in a 1-inch diamond pattern
- 40 whole cloves – inserted at score intersections
- 1 cup water – added to roasting pan
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup orange juice
- 2 tbsp apple cider vinegar
- 2 tbsp unsalted butter
- 1/2 tsp black pepper – freshly ground
Instructions
1. Heat the oven to 325°F with a rack in the lower-middle position. Unwrap the ham and discard any plastic disk over the bone.
2. Set the ham cut-side down on a rack in a large roasting pan. Trim off any tough skin and excess surface fat, then score the remaining fat in a 1-inch diamond pattern about 0.25 inch deep. Stud the intersections with the whole cloves. Pour the water into the roasting pan and tent the ham loosely with foil.
3. Roast until the center of the ham registers 110–115°F, about 12–15 minutes per pound (for an 8-pound ham, 1.5–2 hours). Remove from the oven.
4. While the ham roasts, make the glaze: In a small saucepan combine the brown sugar (pack it when measuring), honey, Dijon mustard, orange juice, apple cider vinegar, butter, and black pepper. Bring to a simmer over medium heat and cook, stirring, until glossy and slightly syrupy, 3–5 minutes. Keep warm over low heat.
5. Increase the oven temperature to 400°F. Remove the foil. Brush the ham generously with about half the glaze and return it to the oven.
6. Roast, brushing with more glaze every 5–10 minutes, until lacquered and the center reaches 140°F, 20–30 minutes more. If the glaze thickens too much, warm it briefly to loosen.
7. Transfer the ham to a cutting board and rest for 15 minutes. Remove the cloves if desired, carve thin slices from the bone, and serve warm.
Glazed ham is a centerpiece roast that balances the savory, smoky richness of cured pork with a shiny, caramelized coat of sweetness and gentle spice. The scored fat renders and crisps at the edges, while a brown sugar–honey glaze forms a lacquer that clings to every slice. Whole cloves add a classic aromatic note, and a touch of citrus and vinegar keeps the glaze from becoming cloying.
Ham as a festive roast has deep roots in European curing traditions, but the glazed, clove-studded presentation is especially associated with North American holiday tables. In the late 19th and early 20th centuries, readily available cane sugar, molasses, and later brown sugar made sweet glazes popular, with mustard and spice for balance. Mid-century variations introduced pineapple rings and cherries for a decorative touch, but the enduring image remains a crosshatched ham, burnished with a glossy glaze and carved for celebratory meals.