Ingredients:

  • 1 Bone-in Spiral-Cut Ham (approx. 10–12 lbs / 4.5–5.5 kg)
  • 2 Cups Water or Apple Cider
  • 1 Cup Liquid Honey
  • ½ Cup Dark Brown Sugar, tightly packed
  • ¼ Cup Dijon Mustard
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Coarse Ground Black Pepper
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Cloves
  • Pinch of Cayenne Pepper
  • ½ Cup Whole Cloves (optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Place the roasting rack inside the pan and pour the water or apple cider into the bottom of the pan to create steam.
  2. Place the ham cut-side down. Using a sharp knife, score the fat cap in a diamond pattern, approximately ¼ inch deep. If using, insert one whole clove into the centre of each diamond intersection.
  3. Place the ham on the rack in the roasting pan. Cover tightly with foil and place in the oven. Allow to cook for approximately 1.5 hours (or 15 minutes per pound).
  4. While the ham partially cooks, prepare the glaze: In a small saucepan, combine honey, brown sugar, Dijon mustard, cider vinegar, black pepper, cinnamon, cloves, and cayenne. Heat over medium-low heat, stirring until the sugar is fully dissolved (about 5 minutes). Remove from heat.
  5. Remove the ham from the oven and discard the foil. Brush liberally with half of the prepared glaze. Return the ham to the oven, uncovered.
  6. Continue cooking, basting every 20–30 minutes with the remaining glaze.
  7. Cook until the internal temperature in the thickest part of the thigh registers 140°F (60°C). Watch closely.
  8. Increase the oven temperature to 400°F (200°C) for the final 10–15 minutes, or until the glaze is deeply burnished and slightly sticky. Watch constantly to prevent scorching.
  9. Remove the ham from the oven, tent loosely with foil, and let it rest at room temperature for 20–30 minutes before slicing.