Brown Sugar Glazed Ham

Instructions

1. 1

   Preheat the oven to 325°F (163°C). Score the skin of a bone-in fully cooked ham (8–10 lbs) in a crosshatch diamond pattern, cutting about ¼-inch deep. If desired, press a whole clove into the center of each diamond for added flavor.

2. 2

   Place the ham flat-side down in a large roasting pan and add ½ cup water to the bottom of the pan to keep it moist during cooking. This will help create steam in the oven.

3. 3

   In a saucepan over medium heat, whisk together 1 cup packed dark brown sugar, ¼ cup Dijon mustard, ¼ cup apple cider vinegar, ¼ cup pineapple juice, 2 tablespoons honey, 1 tablespoon whole grain mustard, 1 teaspoon ground cloves, and ½ teaspoon cinnamon until the sugar dissolves and the glaze is smooth and slightly thickened, about 5 minutes.

4. 4

   Brush about ¼ of the glaze all over the ham, ensuring it is well coated. Cover the ham loosely with foil and bake at 325°F (163°C) for 2 hours (15 minutes per pound).

5. 5

   After 2 hours, remove the foil and increase the oven temperature to 400°F (204°C). Brush the ham with the remaining glaze every 10–15 minutes for the final 30–45 minutes until the exterior is deep mahogany, lacquered, and caramelized.

6. 6

   Check for doneness: An instant-read thermometer should read 140°F (60°C) in the thickest part of the ham. Once done, remove from the oven and let rest for 15 minutes before carving.