📝 About This Recipe
This centerpiece ham captures the essence of a traditional Christmas feast, featuring a crackling, mahogany crust infused with aromatic spices. The glaze balances the deep floral sweetness of wildflower honey with the sharp tang of Dijon mustard and a whisper of bourbon for a sophisticated finish. It is a timeless recipe designed to fill your home with the nostalgic scent of cloves and brown sugar, promising a tender, succulent result that anchors your holiday table.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Smoked Ham (fully cooked, spiral-cut or whole)
- 1/4 cup Whole Cloves (for studding the fat cap)
- 1.5 cups Apple Cider (poured into the bottom of the roasting pan)
The Signature Honey Glaze
- 1 cup Wildflower Honey (high quality for best floral notes)
- 1/2 cup Dark Brown Sugar (packed)
- 2 tablespoons Dijon Mustard (adds necessary acidity)
- 1/4 cup Unsalted Butter (melted)
- 2 tablespoons Bourbon or Dark Rum (optional, for depth of flavor)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 4-5 pieces Fresh Rosemary Sprigs
- 1/2 cup Cranberries (fresh or frozen for decoration)
- 1 Orange Slices (thinly sliced rounds)
👨🍳 Instructions
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1
Remove the ham from the refrigerator at least 1-2 hours before cooking to take the chill off, ensuring even heating throughout.
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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 a non-spiral cut ham, use a sharp knife to score the fat in a 1-inch diamond pattern, being careful not to cut into the meat itself.
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4
Press a whole clove into the center of each diamond intersection across the entire surface of the ham.
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5
Place the ham, cut-side down, in a heavy roasting pan. Pour the apple cider into the bottom of the pan to create a moist steaming environment.
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6
Cover the roasting pan tightly with heavy-duty aluminum foil, ensuring no steam can escape. Bake for 12-15 minutes per pound.
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7
While the ham is roasting, prepare the glaze by combining honey, brown sugar, Dijon mustard, melted butter, bourbon, cinnamon, ginger, and black pepper in a small saucepan.
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8
Simmer the glaze over medium heat for 3-5 minutes, stirring constantly until the sugar is dissolved and the mixture is slightly thickened and syrupy.
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9
Approximately 30 minutes before the ham is finished (when the internal temperature reaches 120°F), 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 glaze over the entire surface of the ham.
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11
Return the ham to the oven uncovered. Baste with more glaze every 10 minutes for the final 30 minutes of cooking until a dark, caramelized crust forms.
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12
The ham is ready when the internal temperature reaches 140°F (60°C). Remove from the oven and let it rest for at least 20 minutes before carving.
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13
Transfer to a serving platter and garnish with fresh rosemary, orange slices, and cranberries for a festive presentation.
💡 Chef's Tips
Always use a meat thermometer; overcooking is the primary cause of dry ham. If the glaze begins to darken too quickly or smell like it's burning, tent the ham loosely with foil again. Save the ham bone! It is culinary gold for making split pea soup or white bean stew the next day. For an extra-crunchy crust, sprinkle a tablespoon of granulated sugar over the final layer of glaze before the last 10 minutes of baking. If using a spiral-cut ham, be extra careful not to overcook, as the pre-cut slices can dry out faster than a whole ham.
🍽️ Serving Suggestions
Serve with creamy scalloped potatoes or a rich Gruyère potato gratin. Pair with roasted Brussels sprouts tossed in balsamic glaze and toasted pecans. A crisp, dry Riesling or a lightly chilled Pinot Noir cuts through the sweetness of the glaze beautifully. Offer a side of homemade honey mustard or horseradish cream for those who like a bit of a kick. Freshly baked buttermilk biscuits or brioche rolls are perfect for making mini-sandwiches with the leftovers.