Ingredients
Scale
- 1 fully cooked bone-in ham (about 7–8 pounds)
- 2 cups apple cider (fresh or store-bought)
- 1/2 cup brown sugar, packed
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Whole cloves for studding the ham (optional)
- Fresh rosemary or thyme sprigs for garnish (optional)
If you don’t have apple cider on hand, a mix of apple juice and a splash of white vinegar can make a good substitute. For a spicier kick, a pinch of cayenne or ground ginger can be added to the glaze.
Instructions
- Preheat your oven to 325°F (165°C). Remove the ham from its packaging and place it in a large roasting pan, flat side down.
- Using a sharp knife, score the surface of the ham in a diamond pattern about 1/4 inch deep. This helps the glaze soak in and creates that beautiful presentation. If you like, stud the ham with whole cloves at the diamond intersections—Mama Lou swore by this step for flavor and tradition.
- In a medium saucepan over medium heat, combine the apple cider, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, nutmeg, salt, and pepper. Stir frequently until the sugar dissolves and the mixture begins to thicken slightly, about 8-10 minutes. You want it syrupy but not too thick.
- Brush a generous layer of the glaze all over the ham, making sure to get into the scored cuts. Tent the ham loosely with aluminum foil to keep it moist.
- Place the ham in the oven and bake for about 15 minutes per pound, basting every 20 minutes with the remaining glaze. Remove the foil during the last 30 minutes to allow the glaze to caramelize and create that irresistible sticky crust.
- Once the ham is beautifully golden and the internal temperature reaches 140°F (60°C), remove it from the oven and let it rest for 15 minutes before slicing. This resting time lets the juices redistribute, making every slice tender and juicy.
- Serve warm, garnished with fresh rosemary or thyme sprigs if desired. I always set the table with Mama Lou’s faded floral china, and Ouma helps me arrange the garnishes—these little rituals make the meal feel like a true family celebration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
