Ingredients:

  • 9 lb bone-in fully cooked smoked ham
  • 1 cup apple cider
  • 0.75 cup clover honey
  • 0.5 cup packed dark brown sugar
  • 0.25 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 0.5 tsp ground cloves
  • 0.5 tsp ground cinnamon
  • 0.25 tsp smoked paprika
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 325°F (165°C). Place the ham on a rack in a large roasting pan.
  2. Pour apple cider into the bottom of the pan. Cover the ham and the pan tightly with heavy-duty aluminum foil to maintain moisture.
  3. Roast the ham for approximately 12–15 minutes per pound until the internal temperature reaches 110°F (43°C).
  4. While the ham roasts, combine honey, dark brown sugar, Dijon mustard, apple cider vinegar, cloves, cinnamon, paprika, and black pepper in a small saucepan over medium heat. Simmer for 5-8 minutes until slightly thickened and syrupy.
  5. Remove ham from the oven and increase oven temperature to 400°F (205°C). Carefully remove foil and score the fat cap in a 1-inch diamond pattern, being careful not to cut into the meat.
  6. Brush a generous layer of glaze over the ham. Return to the oven uncovered for 20 minutes, basting with more glaze every 7–10 minutes until a dark, mahogany crust forms and internal temperature reaches 140°F (60°C).
  7. Remove from oven and let the ham rest for at least 15 minutes before carving to allow juices to redistribute.