Be sure to save a special place in your holiday feast for this succulent masterpiece.
Ingredients
- ⅔ 7 to 8 lb (3178 g to 3632 g) smoked ham, bone-in
- cup (145 g)Dark Brown Sugar, packed
- ¼ cup (63 ml) Dijon mustard, smooth
- ¼ cup (63 ml) clementine or orange juice, freshly squeezed
- 3 tbsp (45 ml) honey
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (14 g) fresh rosemary leaves, roughly chopped
- 1 tbsp (6 g) clementine (or orange) zest, finely grated
- 2 pcs medium garlic cloves, minced
- ½ tsp (1 g) black pepper, preferably freshly ground
Instructions
- In a small saucepan set over medium heat, stir together the Dark Brown Sugar, Dijon mustard, clementine juice, honey, soy sauce, rosemary, zest, minced garlic, and pepper. Bring to a boil, stirring to dissolve sugar. Lower heat and simmer until the glaze thickens slightly; about 3 minutes.
- Turn off the heat. Set aside.
- Bring the ham to room temperature (see chef’s tips). Preheat oven to 325°F (163°C).
- Place the ham cut side down, on a cutting board. Using a sharp knife, score the fat with a crisscross pattern, taking care not to cut into the meat.
- Place ham cut side down into a roasting pan. With a pastry brush, brush about a third of the glaze over the ham before placing in the oven. Cover and seal the roasting pan with foil.
- Cook covered in the oven for about an 1 hour or until the internal temperature of the ham is 100°F (38°C) at the thickest part. Remove the covered ham from oven. Increase oven temperature to 400°F (204°C). Once oven is preheated, brush some of the glaze onto the ham and place back into the oven, uncovered. Baste ham with the remaining glaze every 10 to 15 minutes or until the ham is 135°F (57°C) at the thickest part, and glaze is caramelized. Adding the ham glaze part way through cooking prevents it from burning.
- Remove ham from the oven, tent with foil (do not seal completely as this may lead to steaming the ham and overcooking it, and any caramelized bits will soften) and allow the ham to rest for 20 minutes before slicing and serving
- Store any leftovers in an airtight container in the fridge for up to 4 days.
