Honey Glazed Easter Ham

• •3.5 lb pre-cooked ham, bone-in or spiral-cut
• •0.5 cup honey
• •0.5 cup light brown sugar, packed
• •2 tablespoon Dijon mustard
• •1 tablespoon apple cider vinegar
• •0.5 teaspoon ground cloves
• •0.3 teaspoon ground cinnamon
• •1 teaspoon orange zest, freshly grated
• •0.3 cup water or ham drippings

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Place an oven rack in the lower third of the oven.

2. 2

   Remove the ham from its packaging. If your ham is not spiral-cut, score the surface of the ham in a diamond pattern, about 1/4 inch deep. Place the ham, cut-side down if applicable, in a large roasting pan.

3. 3

   In a medium saucepan, combine the honey, light brown sugar, Dijon mustard, apple cider vinegar, ground cloves, ground cinnamon, and orange zest. Whisk well to combine. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves and the glaze slightly thickens, about 3-5 minutes. Remove from heat.

4. 4

   Pour about 1/4 cup of water or ham drippings into the bottom of the roasting pan to prevent drying. Cover the ham loosely with aluminum foil to prevent excessive browning and to help retain moisture.

5. 5

   Bake the ham for 20 minutes. Then, remove the foil and generously brush about one-third of the glaze over the ham, ensuring it gets into the scored crevices if applicable.

6. 6

   Return the ham to the oven, uncovered, and continue baking. Every 10-15 minutes, baste the ham with more glaze, until all the glaze is used and the ham is heated through to an internal temperature of 140°F (60°C). For a 3.5 lb ham, this usually takes an additional 25-30 minutes after the first glaze application, for a total cooking time of approximately 45-50 minutes.

7. 7

   Once the ham is beautifully caramelized and heated through, remove it from the oven. Tent loosely with foil and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a tender and moist ham.

8. 8

   Slice the ham and serve warm, with any accumulated pan juices or extra glaze on the side if desired.

Chef's Tips

• 💡Always start with a pre-cooked ham for this recipe. If you have a raw ham, it will require a much longer cooking time and different preparation.
• 💡Don't overcook the ham! Since it's pre-cooked, you're essentially just heating it through and applying the glaze. Use a meat thermometer to ensure it reaches 140°F (60°C) without going higher, which can dry it out.
• 💡For extra flavor, you can stud the ham with whole cloves before the first glazing, especially if your ham is not spiral-cut.
• 💡If the glaze becomes too thick while basting, you can gently reheat it over low heat or whisk in a tablespoon of hot water or orange juice to thin it out.
• 💡Leftover ham can be stored in an airtight container in the refrigerator for up to 3-4 days and is fantastic in sandwiches, soups, or quiches.