Baked ham

A baked ham cooked low and slow with a brown sugar glaze is a timeless centerpiece for any special occasion. This method ensures a tender, juicy ham infused with a perfect balance of sweet and savory flavors. The gradual cooking process allows the meat to absorb the rich glaze, resulting in a dish that’s both impressive and delectable.

Ingredients:

• 1 fully cooked bone-in ham (approximately 8-10 pounds)
• 1 cup brown sugar, packed
• 1/2 cup honey
• 1/2 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• Whole cloves (optional, for studding)

Instructions:

1. Preheat Oven: Preheat your oven to 275°F (135°C).
2. Prepare the Ham: Remove any packaging and netting from the ham. Place it on a rack in a large roasting pan, flat side down. If desired, score the surface of the ham in a diamond pattern and stud with whole cloves at the intersections for added flavor and presentation.
3. Prepare the Glaze: In a saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, ground cinnamon, and ground cloves. Stir until the sugar has dissolved and the mixture is well combined. Bring to a simmer and cook for about 5 minutes until slightly thickened, then remove from heat.
4. Apply Initial Glaze: Brush a generous amount of the glaze over the ham, ensuring it is well coated. Reserve the remaining glaze for later use.
5. Cover and Bake: Tent the ham loosely with aluminum foil to prevent excessive browning. Place the roasting pan in the preheated oven and bake for approximately 15-18 minutes per pound, or until the internal temperature reaches 140°F (60°C). For an 8-pound ham, this will take about 2 to 2.5 hours.
6. Baste Periodically: Every 30 minutes, baste the ham with the pan juices to keep it moist and flavorful.
7. Apply Final Glaze: During the last 30 minutes of baking, remove the foil and brush the ham with the remaining glaze. Increase the oven temperature to 425°F (220°C) to allow the glaze to caramelize, creating a glossy finish. Keep a close eye to prevent burning.
8. Rest and Serve: Once the ham reaches the desired internal temperature and has a caramelized exterior, remove it from the oven. Let it rest for 15-20 minutes before carving to allow the juices to redistribute, ensuring moist and tender slices.

This slow-baked ham with a brown sugar glaze offers a delightful combination of sweet and savory flavors, making it a standout dish for your gathering. The low and slow cooking method ensures a moist and tender ham that will impress your guests and become a cherished addition to your culinary traditions.

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