Thanksgiving Ham

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Prep Time 15

Cook Time 1 52

Total Time 2 7

Servings: 12 servings

1 bone-in, spiral-cut, fully-cooked half ham, 7 to 9 lb
1 cup (240ml) water, apple cider, or ginger ale, for the pan
1 cup (220g) light brown sugar, packed
⅓ cup (110g) honey or maple syrup
1/4 cup (60g) Dijon or whole-grain mustard
2 tablespoons butter
2 tablespoons cider vinegar or orange juice
1/2 teaspoon each: ground cloves, cinnamon; pinch of cayenne
Cut-side down. This protects the cut face from drying and keeps the slices moist.
Wrap it tight. The foil traps steam and is the difference between juicy and jerky.
140°F and stop. Use a thermometer. Going by time alone on an already-cooked ham is how it dries.
Glaze in three thin coats, not one thick one. Thin layers build a lacquer; one heavy coat slides into the pan.
Glaze: up to a week ahead, refrigerated; rewarm to loosen.
Whole ham: heated and glazed 1 day ahead, then reheated gently.
Leftovers: 5 days refrigerated, or 2 months frozen. Save the bone for split pea or bean soup.

Step 1

Set up. Heat the oven to 300°F (150°C). Put the ham cut-side down in a roasting pan, pour the liquid into the pan, and cover the whole thing tightly with foil.

Step 2

Heat. Bake about 12 to 14 minutes per pound, until the center reads 130°F on a thermometer, roughly 11/2 to 2 hours for an 8 lb ham.

Step 3

Make the glaze. Simmer all the glaze ingredients in a small pan for 3 to 4 minutes, until slightly thickened.

Step 4

Glaze. Remove the foil, brush a third of the glaze over the ham, and raise the oven to 400°F (200°C). Bake 10 minutes, brush again, bake 10 more, brush a final time, and bake until the internal temperature is 140°F and the glaze is dark and set.

Step 5

Rest. 15 minutes before serving. Spoon the pan juices, thinned with a little water, over the slices.