8-10 lb bone-in, fully cooked ham
½ C water
½ C unsalted butter
1 C brown sugar
½ C honey
2 Tbsp Dijon mustard
¼ tsp ground cinnamon
¼ tsp ground cloves
4 cloves garlic, smashed
- Trim the rind from the ham (leave the fat on) and rest at room temperature for about 2 hours. Preheat the oven to 300 degrees and place the rack ⅓ way from the bottom. Line your baking tray with parchment paper to ease cleanup.
- Score a 1-inch-wide diamond pattern over the entire ham. Place ham in your baking tray and pour ⅓ C of the water into the base of the pan and cover the ham with parchment paper and bake for 30 minutes.
- While ham is baking, heat the butter over medium heat until golden brown, Add brown sugar, honey, mustard, cinnamon and cloves and stir until brown sugar has completely dissolved. Reduce heat to low, add the garlic and cook for another 1-2 minutes until the glaze begins to simmer. Set aside and let cool to the consistency of room-temperature honey.
- After ham bakes for 30 minutes, remove from the oven and increase the oven temperature to 425. Discard the parchment paper from the top and pour ⅓ of the glaze over the entire ham, brushing into the cuts. Place back in the oven uncovered for 15 minutes. Brush ham with another ⅓ of the glaze and bake for an additional 15 minutes. Repeat with the final ⅓ of glaze. A dark golden-brown crust will form. Baste with pan juices as you like for added flavor.
- Let the ham rest 15-20 minutes before slicing.