Ingredients
10lbsbone-in fully cooked ham
½cupwater
½cupunsalted butter,reduce fat or full fat
1cupbrown sugar
½cuphoney
2tbspdijon mustard
¼tspcinnamon,ground
¼tspcloves,ground
4garlic cloves
Preparation
Preheat the oven to 300 degrees F and arrange a rack in the lower third.
Remove any plastic packaging or netting from the ham. Trim away the rind and discard. Set the ham aside to rest at room temperature for 1 to 2 hours.
Line a baking tray or dish with several sheets of aluminum foil or parchment paper or easy cleanup.
Remove the rind or skin of the ham, ensuring you leave the fat on. Using a sharp knife, score a 1-inch-wide diamond pattern over the entire ham.
Place the ham in the baking tray. Pour ⅓ cup of water into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 30 minutes.
Meanwhile, heat the butter in a small pot or saucepan over medium heat until golden browned.
Add in the brown sugar, honey, mustard, cinnamon, and cloves, stirring to mix together well until the brown sugar has completely dissolved.
Reduce heat to low and add in the garlic. Allow it to become fragrant, cooking for another minute or 2 until the glaze just begins to simmer, then set it aside and let cool to lukewarm. The glaze should be the consistency of room-temperature honey.
After 30 minutes of baking time, carefully remove the ham from the oven, and increase the oven temperature to 425 degrees F.
Discard the foil or parchment paper and pour ⅓ of the glaze all over the ham, brushing in between the cuts to cover evenly. Return to the oven and bake uncovered for 15 minutes.
Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat after 15 minutes more minutes of baking until a dark golden-brown crust has formed.
For added depth of flavor, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing.
Let the ham rest 10 to 20 minutes before slicing.
