Classic Glazed Ham
About the Recipe
Perfect the basic ham preparation and customize the flavors with two different types of glaze: Mustard-Orange or Pineapple-Apricot
1 9- to 10-pound bone-in or boneless Stoysich Hickory Smoked Ham
2 tablespoons whole cloves (optional)
1 1/2 cups glaze of your choosing (recipes follow)
1 cup light brown sugar
3/4 cup Dijon mustard
Grated zest and juice of 1 orange
For the Mustard-Orange Glaze: Mix the brown sugar, mustard and orange zest and juice in a bowl.
Pineapple Apricot Glaze
Grated zest and juice of 2 limes
8 thin slices ginger
2 cups unsweetened pineapple juice
1 cup apricot preserves
1/4 cup Dijon mustard
For the Pineapple-Apricot Glaze: Put the lime juice in a saucepan; add the ginger and pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, apricot preserves and mustard.
TO HEAT AND GLAZE THE HAM
Preheat the oven to 325˚ F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130˚ F, about 2 hours 30 minutes (about 15 minutes per pound).
Increase the oven temperature to 425˚ F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more.
Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.