📝 About This Recipe
This centerpiece roast elevates the classic holiday ham into a culinary masterpiece, featuring a sticky, lacquered crust infused with wildflower honey and piquant stone-ground mustard. The balance of sweetness from the honey and the sharp, vinegary bite of the mustard cuts through the rich, salty profile of the premium pork. Roasted until the edges are caramelized and the interior is succulent, this dish promises to be the crown jewel of any celebratory gathering.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Smoked Ham (fully cooked, spiral-cut or uncut)
- 2 tablespoons Whole Cloves (for studding the ham)
- 1 cup Apple Cider (unfiltered for the roasting pan)
Honey-Mustard Glaze
- 3/4 cup Wildflower Honey (high quality, local preferred)
- 1/2 cup Dijon Mustard (smooth and sharp)
- 1/4 cup Stone-Ground Mustard (for texture and depth)
- 1/2 cup Dark Brown Sugar (packed)
- 2 tablespoons Apple Cider Vinegar (to balance the sweetness)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Ground Cinnamon (adds a subtle warm aroma)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 4-5 pieces Fresh Rosemary Sprigs (for presentation)
- 2 pieces Red Lady Apples (sliced into wedges)
👨🍳 Instructions
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1
Remove the ham from the refrigerator at least 1 hour before cooking to take the chill off, ensuring even heating throughout the meat.
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2
Preheat your oven to 325°F (165°C) and position the oven rack in the lowest third of the oven.
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3
If using an uncut ham, use a sharp paring knife to score the fat in a diamond pattern, about 1/2-inch deep. Avoid cutting into the meat itself.
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4
Insert a whole clove into the center of each diamond intersection. This provides a beautiful aesthetic and infuses the fat with aromatic spice.
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5
Place the ham in a heavy-duty roasting pan, flat-side down. Pour the apple cider into the bottom of the pan to create a moist roasting environment.
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6
Cover the ham tightly with heavy-duty aluminum foil, ensuring no steam can escape. Roast for approximately 12-15 minutes per pound.
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7
While the ham roasts, prepare the glaze. In a medium saucepan over medium heat, combine the honey, brown sugar, both mustards, cider vinegar, butter, paprika, cinnamon, and black pepper.
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8
Whisk the glaze constantly until the sugar has dissolved and the mixture begins to simmer. Reduce heat to low and cook for 5 minutes until slightly thickened. Set aside.
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9
Once the ham's internal temperature reaches 110°F (43°C) on a meat thermometer, remove it from the oven and carefully discard the foil.
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10
Increase the oven temperature to 400°F (200°C). Generously brush about one-third of the honey-mustard glaze over the entire surface of the ham, working it into the scores.
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11
Return the ham to the oven uncovered. Every 10 minutes, apply another layer of glaze. Do this for a total of 30 minutes until the ham is beautifully caramelized and mahogany in color.
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12
Remove the ham from the oven when the internal temperature reaches 135°F (57°C). The temperature will rise to the target 140°F (60°C) during the resting period.
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13
Transfer the ham to a carving board or serving platter. Tent loosely with foil and let it rest for at least 20 minutes to allow juices to redistribute.
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14
Garnish with fresh rosemary and apple wedges. Carve into thin slices and serve with any remaining glaze on the side.
💡 Chef's Tips
Always use a meat thermometer; since the ham is pre-cooked, you are simply heating it, and overcooking will result in dry meat. If the glaze begins to darken too quickly or smell like it's burning, lightly tent the top with foil for the final 10 minutes. For the best flavor, look for a 'City Ham' that is wet-cured rather than a 'Country Ham' which is much saltier and drier. Save the ham bone! It makes the world's best base for split pea soup or navy bean stew the next day. If you prefer a crunchier crust, mix 2 tablespoons of Demerara sugar into the final glaze application.
🍽️ Serving Suggestions
Pair with a crisp, acidic Riesling or a hard sparkling apple cider to cut through the richness. Serve alongside creamy scalloped potatoes or a decadent Gruyère mac and cheese. A side of roasted Brussels sprouts with balsamic glaze provides a perfect bitter contrast to the sweet ham. Offer warm brioche rolls and extra honey-mustard for guests to make high-end sliders. Brighten the plate with a fresh cranberry and orange relish on the side.