Ingredients:

  • 1 (8-10 lb) Bone-in fully cooked smoked ham (City Ham)
  • 1/2 cup Apple Cider
  • 1 cup Honey
  • 1 cup Dark Brown Sugar, packed
  • 1/4 cup Dijon Mustard
  • 2 tbsp Apple Cider Vinegar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg

Instructions:

  1. Remove the ham from its packaging and pat it dry with paper towels. Note: Excess moisture on the skin will prevent the glaze from sticking.
  2. Use a paring knife to cut a diamond pattern about 1/2 inch deep into the fat layer. until you see the meat just under the white fat.
  3. Place the ham on a rack in a roasting pan and pour the 1/2 cup apple cider into the bottom.
  4. Cover the pan tightly with foil and bake at 325°F (160°C) for 1 hour 30 mins. until the internal temp hits 100°F.
  5. In a small saucepan over medium heat, combine 1 cup honey, 1 cup dark brown sugar, 1/4 cup Dijon, 2 tbsp ACV, and spices.
  6. Cook the glaze for 5 minutes until the sugar is fully dissolved and it looks velvety.
  7. Remove the foil and brush a thick layer of glaze over the scored fat. until every crevice is filled.
  8. Increase oven temp to 400°F (200°C) and bake for 45 minutes, basting every 15 minutes with more glaze.
  9. Watch closely during the last 10 minutes until the edges look dark, bubbly, and slightly charred.
  10. Let the ham sit for 20 minutes before carving. Note: This allows the juices to redistribute and the glaze to set firmly.