Yield: For one smoked ham
Active Time: 30 minutes
Total Time: 90 minutes
- 1 smoked ham, bone-in or boneless
- 1 cup honey
- 1/4 cup dijon or whole grain mustard
- 1/4 cup dark brown sugar, packed
- 1/2 tsp freshly ground cloves
- 4 tbsp unsalted butter, unsalted
Preheat oven to 350°F. Place rack in the lower third of oven. Remove fully cooked ham from refrigerator and unwrap. Set aside to come up to room temperature (20-30 minutes).
Line a baking sheet with several sheets of aluminum foil. Place the ham, cut side down, on the sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil to prevent burning and bake for 30 minutes.
Combine the glaze ingredients in a small saucepan over medium-low heat, whisking occasionally, until the butter melts and the brown sugar has dissolved, about 3-5 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey with a nice sheen from the butter).
When the internal temperature of the ham reaches approximately 140°F, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper that was covering the ham. Optional: use a sharp knife to score a 1-inch-wide diamond pattern over the entire ham. Use only the 1/4″ tip of your knife to cut into the fat cap to achieve the classic diamond pattern.
Using a brush apply a quarter of the glaze all over top of the ham (approx. 1/3 cup), return to the oven, and bake uncovered for 10-15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 10-15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, total time varies across ovens. Take the ham out and let rest 20 to 30 minutes before slicing with a long slicing knife.