Brown Sugar Glazed Spiral Ham

Steps

1. Take the ham out of the refrigerator 1 hour before baking. Heat the oven to 325°F with a rack in the lower third and line a large roasting pan with foil.
2. Unwrap the ham and pull off any plastic cap on the end of the bone. Set the ham cut side down in the pan and seal the pan snugly with foil.
3. Bake for 1 1/2 to 2 hours, about 10 to 12 minutes per pound, until a thermometer in the thickest part, not touching the bone, reads 120°F.
4. Meanwhile, stir the brown sugar, honey, orange juice, mustard, butter, cinnamon and cloves together in a small saucepan. Bring to a gentle boil over medium heat and cook, stirring, for 2 to 3 minutes, until glossy and slightly thickened.
5. Take the ham out and turn the oven up to 425°F. Peel back the foil and brush on half of the glaze, letting some run between the slices.
6. When the oven is hot, return the ham, uncovered, for 10 minutes. Brush on the rest of the glaze and bake 10 to 15 minutes more, until it bubbles and the thickest part reads 140°F. If the edges darken too fast, lay a loose sheet of foil on top.
7. Let the ham rest on a platter for 15 minutes. Run a knife around the bone to free the slices and drizzle them with the pan juices.

Good to know

• Make ahead: the glaze keeps in the refrigerator for up to 5 days. Warm it until it pours easily before brushing.
• Timing: after resting, the ham stays warm under loose foil for about 30 minutes, which frees the oven for rolls and casseroles.
• Leftovers keep 3 to 4 days in the refrigerator or 1 to 2 months in the freezer. The bone gives a pot of beans or greens wonderful flavor.
• Swap: maple syrup can stand in for the honey, and apple cider for the orange juice.