📝 About This Recipe
This centerpiece-worthy ham is the ultimate marriage of salty, succulent pork and a shimmering, amber-hued glaze. Inspired by traditional American holiday feasts, our recipe utilizes a slow-roasting technique to ensure the meat stays tender while the honey and brown sugar caramelize into a crackling crust. Infused with warm notes of clove, star anise, and a splash of apple cider, this dish transforms a classic roast into an unforgettable culinary celebration.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Spiral Sliced Ham (fully cooked, high-quality city ham)
- 1 cup Apple Cider (unsweetened, poured into the bottom of the pan)
- 1 tablespoon Whole Cloves (for studding the ham)
The Honey Glaze
- 3/4 cup Honey (clover or wildflower variety)
- 1/2 cup Dark Brown Sugar (packed)
- 2 tablespoons Dijon Mustard (adds a necessary acidic bite)
- 4 tablespoons Unsalted Butter (melted)
- 1 tablespoon Apple Cider Vinegar
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 2 whole Star Anise (to steep in the glaze)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 3-4 pieces Fresh Rosemary Sprigs
- 1 Orange Slices (thinly sliced rounds)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Remove the ham from the refrigerator at least 1 hour before cooking to take the chill off, ensuring even heating.
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2
Remove all packaging and the plastic disk covering the bone. Place the ham, flat-side down, in a heavy-duty roasting pan.
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3
Pour the 1 cup of apple cider into the bottom of the roasting pan. This creates a moist environment to prevent the pork from drying out.
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4
Using a sharp paring knife, score the top of the ham in a diamond pattern (if not already spiral cut). Stud the intersections of the diamonds with whole cloves.
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5
Cover the roasting pan tightly with heavy-duty aluminum foil, ensuring a complete seal so no steam escapes. Bake for 12-15 minutes per pound.
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6
While the ham is roasting, prepare the glaze. In a small saucepan over medium heat, combine the honey, brown sugar, melted butter, Dijon mustard, vinegar, cinnamon, ginger, star anise, and black pepper.
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7
Whisk the glaze constantly until the sugar has dissolved and the mixture begins to simmer. Reduce heat to low and let it thicken slightly for 5 minutes, then remove the star anise.
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8
When the ham reaches an internal temperature of 110°F (about 20-30 minutes before the total cooking time is up), remove it from the oven and discard the foil.
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9
Increase the oven temperature to 400°F (200°C). Generously brush about one-third of the honey glaze over the entire surface of the ham, making sure it seeps between the slices.
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10
Return the ham to the oven uncovered. Bake for 10 minutes, then remove and brush with another third of the glaze.
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11
Repeat the glazing process one last time after another 10 minutes. Watch closely to ensure the sugar doesn't burn; you want a deep mahogany, bubbly crust.
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12
Remove the ham from the oven once the internal temperature reaches 140°F (60°C) and the glaze is beautifully caramelized.
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13
Transfer the ham to a carving board or serving platter. Tent loosely with foil and let it rest for 15-20 minutes. This is crucial for the juices to redistribute.
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14
Garnish with fresh rosemary and orange slices before carving. Serve any remaining glaze on the side as a dipping sauce.
💡 Chef's Tips
Always use a meat thermometer to avoid overcooking; since the ham is pre-cooked, you are simply heating it to a safe 140°F. If the glaze begins to brown too quickly in the 400°F oven, tent the top loosely with foil again. For a smokier flavor, add a teaspoon of smoked paprika or a dash of liquid smoke to the glaze mixture. Don't throw away the ham bone! Use it to flavor split pea soup or red beans and rice the next day. If you prefer a thicker crust, mix 2 tablespoons of the glaze with 2 tablespoons of additional brown sugar and pat it onto the ham for the final 10 minutes of baking.
🍽️ Serving Suggestions
Serve with creamy garlic mashed potatoes to soak up the sweet honey glaze. Pair with a crisp, acidic Riesling or a hard apple cider to cut through the richness of the pork. Add a side of roasted Brussels sprouts with balsamic glaze and pancetta for a bitter-salty contrast. For a lighter side, a bright arugula salad with shaved fennel and citrus vinaigrette works beautifully. Freshly baked buttermilk biscuits are perfect for making small ham sandwiches during the meal.