Ingredients
Scale
- 1 (8-10 lb) bone-in spiral-cut ham
- 1 cup packed brown sugar
- 1/2 cup pure maple syrup
- 1/2 cup pineapple juice
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground cloves
- 1/2 teaspoon garlic powder
- Fresh rosemary sprigs (for garnish)
Instructions
- Preheat your oven to 325°F (165°C). Remove the ham from its packaging and discard the plastic disk covering the bone. Place the ham cut-side down in a large roasting pan. In a small saucepan over medium heat, whisk together the brown sugar, maple syrup, pineapple juice, Dijon mustard, cloves, and garlic powder. Simmer for 3 to 5 minutes until the sugar dissolves and the mixture thickens slightly. Pour half of this glaze over the ham, ensuring it gets between the slices.
- Cover the roasting pan tightly with heavy-duty aluminum foil to prevent the meat from drying out. Place the pan in the oven and bake for about 10 to 12 minutes per pound. About 30 minutes before the ham is finished, remove the foil and brush the remaining glaze all over the surface. Increase the oven temperature to 400°F (200°C) and bake uncovered for the final 15 to 20 minutes. This creates that beautiful, caramelized dark crust on the outside.
- Remove the ham from the oven when the internal temperature reaches 140°F (60°C). Transfer the ham to a large serving platter and let it rest for at least 15 minutes before serving. Resting allows the juices to redistribute, ensuring every bite is moist. Garnish the platter with fresh rosemary sprigs or orange slices. Use a sharp knife to easily release the pre-sliced pieces from the bone and serve warm with the pan drippings.
- Cook Time: 2 hours 15 minutes