Ingredients:

  • 1 (7-8 lb) Fully Cooked, Bone-In Ham
  • 1 tbsp Whole Cloves (for studding)
  • 1 cup Light Brown Sugar, packed
  • ½ cup Runny Honey
  • ½ cup Good Quality Orange Marmalade
  • 2 tbsp Dijon Mustard
  • 1 tsp English Mustard Powder
  • 2 tbsp Apple Cider Vinegar
  • ½ cup Water or ginger ale (for the roasting pan)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a heavy-duty roasting pan with foil for easier clean-up. Place the ham cut-side down on a rack or directly in the pan.
  2. Score the Fat: If the ham is not spiral-sliced, use a sharp knife to score the surface of the fat cap in a diamond pattern (aiming for cuts 1/4 inch deep, ensuring you only cut the fat, not the meat).
  3. Stud with Cloves (Optional): Place a whole clove into the centre of each diamond or sporadically over the ham surface.
  4. Initial Bake: Pour ½ cup (120 ml) of water or ginger ale into the bottom of the roasting pan. Wrap the ham loosely but securely in heavy-duty foil.
  5. Start Cooking: Bake for 1.5 hours (or until the internal temperature reaches 120°F / 49°C).
  6. Prepare the Glaze: While the ham bakes, combine all glaze ingredients (brown sugar, honey, marmalade, Dijon, mustard powder, and cider vinegar) in a small saucepan.
  7. Simmer the Glaze: Bring the mixture to a gentle boil over medium heat, stirring until the sugar is dissolved. Reduce heat and simmer gently for 3-5 minutes until the glaze has thickened slightly to a syrupy consistency. Remove from heat and set aside.
  8. Unwrap and Increase Heat: Remove the ham from the oven and carefully remove the foil. Increase the oven temperature to 400°F (200°C).
  9. First Glaze: Generously brush one-third of the glaze over the ham’s surface, ensuring it seeps into the scored diamond cuts or spiral slices.
  10. Return to Oven: Bake for 15 minutes until the glaze sets and begins to caramelize.
  11. Repeat Glazing: Remove the ham and brush with the second third of the glaze. Return to the oven and bake for another 15 minutes.
  12. Final Glaze and Temperature Check: Brush with the remaining glaze. Continue baking, checking the internal temperature frequently. The ham is done when the internal temperature reaches 140°F (60°C) in the deepest part of the meat (avoiding the bone).
  13. Rest the Ham: Remove the ham from the oven. Tent loosely with foil and let it rest on the carving board for a minimum of 30 minutes. This ensures the juices redistribute.
  14. Carve and Serve: Carve the ham (following the spirals or cutting against the grain) and serve immediately with pan juices or accompaniments.