The ham used to test this recipe was generously supplied by Smithfield.
- 1 whole bone-in ham
- 20 to 30 whole cloves
- 1 Cup water or stock
- 1 orange, juiced
- ½ Cup brown sugar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
Step 1: Preheat the oven to 325F.
Step 2: Score the fat-side of the ham stopping short of cutting through to the mat, about 1/4-inch deep. Stick 20-30 cloves in the cuts throughout the top of the ham.
Step 3: Place the ham in a roasting pan fitted with a rack. Cover loosely with foil and place in the oven. Cook the ham according to package directions, or until the internal temperature reaches 140F, about 20 minutes per pound.
Step 4: About halfway through the cooking process add 1 cup stock or water to the bottom of the pan. This will prevent the ham from drying out. Re-cover the ham with foil and place back in the oven until finished cooking.
Step 5: About 15 minutes before the ham is ready to come out of the oven, mix the juice of 1 orange, 1/2 cup brown sugar, 1 tablespoon Dijon mustard, and 1 tablespoon honey in a small saucepot set over medium heat. Cook until the glaze has thickened, but is still pourable, 5 to 10 minutes.
Step 6: Remove the ham from the oven and pour the glaze over the top, making sure to coat the whole thing. Return the ham to the oven until an internal thermometer reached 160F, about 30 more minutes.
Step 7: Rest the ham for 10 to 15 minutes before slicing.