1-8 pound Pederson’s Uncured Smoked Ham-bone in. I use this ham because it has no artificial anything! pedersonsfarms.com/products/ham/
1/2 cup of whole cloves
1 cup Dijon mustard
1 cup packed brown sugar
FOR THE GLAZE
1 cup apple cider
½ cup orange juice
¾ cups packed brown sugar
1/8 teaspoon cayenne pepper
2 tablespoons of honey
Pre-heat the oven to 500 degrees
MAKE THE GLAZE
In a saucepan bring the apple cider, orange juice, brown sugar and cayenne to a boil. Cook down by more than half until it has become thick, about 10 to 15 minutes. Turn off heat and set aside.
TO PREPARE THE HAM
Score the ham using a small sharp knife from top to bottom on a diagonal in one direction then in opposite direction on a diagonal to make diamond shapes.
Place a baking rack over a foil lined baking sheet.
Rub the Dijon Mustard all over the ham then pack the sugar all over the outside of the ham. Stick all of the cloves over the ham. Place the ham on the rack in the baking sheet and into the oven for 5 to 8 minutes to crisp up the skin. Lower the heat to 325 degrees and baste with the Glaze. (A lot of the brown sugar on the ham will have dripped onto the baking pan don’t let it alarm you.) Dip a pastry brush into the Glaze and gently brush all over the ham and bake for two hours basting every 30 minutes. Fifteen minutes before you remove the ham from the oven drizzle the honey all over.
When the ham has finished roasting remove it from the oven and brush with the remainder of the Glaze.
Slice and serve warm, room temperature or cold with Herb Cream Biscuits and Holiday Salad!
Don’t forget to save the bone for pea soup!
Servings 12 to 15
