This Classic Glazed Ham is your go-to for a festive centerpiece that’s as impressive as it is easy to make. The sweet and tangy glaze ensures every slice is packed with flavor, perfect for holiday gatherings or a cozy family dinner.
Ham: Look for a fully cooked bone-in ham, around 10 lbs. The bone adds flavor and helps keep the meat juicy.
Brown Sugar: Provides the base sweetness for the glaze, helping it to caramelize beautifully.
Honey: Adds a floral sweetness and creates a sticky, shiny glaze.
Dijon Mustard: Balances the sweetness with a bit of tang and depth.
Apple Cider Vinegar: Cuts through the richness of the ham, adding a hint of tartness.
Ground Cloves, Cinnamon, and Nutmeg: These spices add warmth and complexity, giving the glaze a festive aroma.
Whole Cloves: Optional, but they add a pretty and aromatic touch when studded into the ham.
This ham pairs wonderfully with creamy mashed potatoes and a crisp green bean almondine. For a touch of freshness, consider serving with a simple green salad dressed with vinaigrette.
Start by preheating your oven to 325°F. This temperature is just right to heat the ham through without drying it out.
Place your ham in a large roasting pan, fat side up. This positioning allows the fat to melt into the meat, keeping it moist and flavorful.
In a mixing bowl, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, cinnamon, and nutmeg. Stir until you have a smooth, cohesive glaze.
Next, score the surface of the ham in a diamond pattern. This not only looks lovely but also allows the glaze to penetrate deeper into the meat. If you’re using whole cloves, stud them into the intersections of the diamonds.
Brush half of the glaze generously over the ham. Don’t worry if it drips down; it will create a delightful crust.
Cover the ham loosely with foil to prevent it from drying out, and bake for 1.5 hours.
Remove the foil, brush the remaining glaze over the ham, and return it to the oven. Bake for an additional 30 minutes or until the glaze is bubbly and caramelized.
Once done, let the ham rest for about 10 minutes. This resting time allows the juices to redistribute, making it easier to carve.
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