Ingredients:
- 1 (8-10 lb) bone-in fully cooked smoked ham
- 480 ml apple cider
- 25 whole cloves
- 1 cup honey
- 1 cup dark brown sugar, packed
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
Instructions:
- Remove the 4-4.5 kg ham from the refrigerator 2 hours before cooking. Note: This ensures the center warms up at the same rate as the exterior.
- Preheat your oven to 165°C.
- Score the fat cap in a 1 inch diamond pattern, 1/4 inch deep. Stop before you hit the meat to prevent the juices from leaking out.
- Stud the intersections of the diamonds with 25 whole cloves. Note: This looks beautiful and perfumes the fat as it renders.
- Place the ham on a rack in a roasting pan and pour 480 ml of apple cider into the bottom.
- Tent the pan tightly with heavy duty aluminum foil. Seal the edges well to create a pressurized steam chamber.
- Roast until the internal temperature reaches 43°C. Note: This usually takes about 12-15 minutes per pound.
- Simmer 1 cup honey, 1 cup dark brown sugar, 1/4 cup Dijon, 2 tbsp cider vinegar, cinnamon, and ground cloves in a saucepan until the sugar is fully dissolved.
- Remove the foil, crank the heat to 205°C, and brush the ham with glaze.
- Bake for 20 more minutes, brushing every 10 minutes until the surface is bubbly and mahogany.
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