📝 About This Recipe
This centerpiece ham celebrates the timeless marriage of savory pork and the intense, warm aroma of whole cloves. By scoring the fat into a classic diamond pattern and hand-studding each intersection with a whole clove, we create a vessel for a sticky, mahogany-colored glaze made from apple cider and brown sugar. The result is a festive roast that offers a perfect balance of salt, sweetness, and the unmistakable spicy punch of premium whole aromatics.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in Smoked Ham (fully cooked, shank or butt end)
- 1/4 cup Whole Cloves (high quality, aromatic whole spice)
- 1 cup Water or Apple Cider (for the bottom of the roasting pan)
Spiced Cider Glaze
- 1 cup Dark Brown Sugar (packed)
- 1/2 cup Apple Cider (freshly pressed if possible)
- 2 tablespoons Dijon Mustard (for a sharp tang)
- 2 tablespoons Honey (adds a glossy sheen)
- 1 tablespoon Apple Cider Vinegar (to balance the sweetness)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C) and adjust the oven rack to the lowest position to accommodate the size of the roast.
-
2
Remove the ham from its packaging and pat it thoroughly dry with paper towels. If there is a thick skin (rind) on the ham, carefully trim it away with a sharp knife, leaving about 1/4 inch of fat cap intact.
-
3
Using a sharp chef's knife or utility knife, score the fat in a diamond pattern. Make cuts about 1/2 inch deep and 1 inch apart across the entire surface, being careful not to cut into the meat itself.
-
4
Place a single whole clove into the center of each diamond intersection. Press them in firmly so they stay put during the roasting process; this allows the clove oils to penetrate the fat.
-
5
Place the ham on a rack set inside a large roasting pan. Pour 1 cup of water or cider into the bottom of the pan to create steam and prevent drippings from burning.
-
6
Cover the roasting pan tightly with heavy-duty aluminum foil. Bake for 15 minutes per pound, or until a meat thermometer reaches an internal temperature of 120°F (49°C).
-
7
While the ham is baking, prepare the glaze. In a small saucepan over medium heat, combine the brown sugar, apple cider, Dijon mustard, honey, vinegar, and ground spices.
-
8
Bring the glaze to a gentle simmer, whisking constantly until the sugar has dissolved and the mixture has thickened slightly (about 5-7 minutes). Remove from heat.
-
9
Once the ham reaches 120°F, remove it from the oven and carefully discard the aluminum foil. Increase the oven temperature to 400°F (200°C).
-
10
Generously brush about one-third of the glaze over the entire surface of the ham, ensuring it gets into the scored crevices.
-
11
Return the ham to the oven uncovered. Bake for another 20-30 minutes, brushing with the remaining glaze every 10 minutes, until the exterior is caramelized, bubbly, and dark mahogany.
-
12
Remove the ham from the oven when the internal temperature reaches 140°F (60°C). Transfer to a cutting board and let it rest for at least 20 minutes before carving.
-
13
To serve, carve thin slices around the bone. Remind guests that the whole cloves are for flavor and should be removed before eating!
💡 Chef's Tips
Always let the ham sit at room temperature for 1 hour before cooking to ensure even heating. If the glaze starts to darken too quickly or smell like it's burning, tent the ham loosely with foil for the final 10 minutes. Use a pastry brush with silicone bristles to get the glaze deep into the diamond cuts for maximum flavor. For a citrus twist, replace the apple cider in the glaze with fresh orange juice and a teaspoon of orange zest. Don't throw away the ham bone! Save it for a split pea soup or white bean stew the next day.
🍽️ Serving Suggestions
Serve with a side of creamy scalloped potatoes to soak up the sweet and salty juices. A crisp, acidic Riesling or a hard apple cider pairs beautifully with the spiced clove notes. Add a bright green vegetable like roasted asparagus or garlicky green beans to balance the richness. Leftover slices are incredible on toasted brioche buns with a smear of grainy mustard. Fresh cranberry sauce or an apple chutney provides a tart contrast to the honey-sweetened glaze.