📝 About This Recipe
This show-stopping centerpiece captures the essence of a traditional Easter feast with a sophisticated, modern twist. The ham is slow-roasted to succulent perfection, then lacquered with a shimmering glaze of golden honey, dark brown sugar, and a touch of Kentucky bourbon for depth. Infused with aromatic cloves and bright apricot preserves, it offers a harmonious balance of salty, sweet, and smoky flavors that define the spring season.
🥗 Ingredients
The Roast
- 8-10 pounds Fully cooked spiral-cut bone-in ham (look for a natural juice ham for best texture)
- 1 cup Water or Apple Cider (to create steam in the roasting pan)
The Signature Glaze
- 1 cup Dark brown sugar (packed)
- 1/2 cup Honey (clover or wildflower variety)
- 1/2 cup Apricot preserves (strained if very chunky)
- 1/4 cup Bourbon (optional; can substitute with apple juice)
- 2 tablespoons Dijon mustard (adds necessary acidity)
- 2 tablespoons Unsalted butter (for a glossy finish)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Ground ginger
- 1/2 teaspoon Black pepper (freshly cracked)
Garnish
- 4-5 pieces Fresh rosemary sprigs (for platter decoration)
- 1 Fresh orange slices (cut into half-moons)
👨🍳 Instructions
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1
Remove the ham from the refrigerator at least 1 hour before cooking to take the chill off, ensuring more even heating.
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2
Preheat your oven to 325°F (165°C). Position the oven rack in the lower third of the oven.
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3
Place the ham, cut-side down, in a heavy-duty roasting pan. Pour the water or apple cider into the bottom of the pan.
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4
Tightly seal the roasting pan with a double layer of heavy-duty aluminum foil. It is crucial that no steam escapes, as this prevents the spiral slices from drying out.
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5
Roast the ham for approximately 12-15 minutes per pound. For a 10-pound ham, this will take about 2 to 2.5 hours. Aim for an internal temperature of 110°F (43°C) before starting the glazing process.
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6
While the ham roasts, prepare the glaze. In a medium saucepan, combine the brown sugar, honey, apricot preserves, bourbon, Dijon mustard, and spices.
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7
Bring the glaze mixture to a gentle simmer over medium heat, whisking constantly until the sugar has dissolved and the sauce is smooth.
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8
Reduce the heat to low and whisk in the butter until melted. Let the glaze simmer for 5-8 minutes until it thickens slightly to a syrupy consistency. Set aside.
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9
Once the ham reaches 110°F, carefully remove it from the oven and discard the foil. Increase the oven temperature to 400°F (200°C).
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10
Generously brush about one-third of the glaze over the ham, using a pastry brush to push the glaze between the spiral slices.
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11
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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12
Bake for a final 10-15 minutes until the glaze is bubbling, caramelized, and dark mahogany in color. The final internal temperature should be 140°F (60°C).
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13
Remove the ham from the oven and let it rest for at least 15-20 minutes before serving. This allows the juices to redistribute and the glaze to set.
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14
Transfer the ham to a serving platter. Drizzle any remaining glaze from the saucepan or the pan drippings over the top and garnish with rosemary and orange slices.
💡 Chef's Tips
Always cook the ham cut-side down to protect the delicate meat from direct heat. If the glaze begins to brown too quickly during the final blast of heat, tent it loosely with foil. Use a meat thermometer to avoid overcooking; since the ham is already cooked, you are simply reheating it to a safe, delicious temperature. Save the ham bone! It is culinary gold for making split pea soup or white bean stew the next day. For an extra-crispy edge, you can use a kitchen torch to lightly char the edges of the glazed slices just before serving.
🍽️ Serving Suggestions
Serve with classic buttery scalloped potatoes or a creamy potato gratin. Pair with roasted honey-glazed carrots or steamed asparagus with lemon zest for a bright spring touch. A side of homemade buttermilk biscuits or soft dinner rolls is perfect for making mini-sandwiches. For wine, choose a slightly off-dry Riesling or a fruity Pinot Noir to complement the sweet-and-salty profile. A sparkling apple cider or a ginger-ale based punch makes for a refreshing non-alcoholic pairing.