Preparing the Ham:
- Preheat your oven to 275°F (135°C). This low temperature is key to the slow cooking process, ensuring the ham cooks gently and remains moist.
- Prepare the Ham for Baking: Remove the ham from its packaging and place it cut side down in a large roasting pan. Add 1/2 cup of water to the bottom of the pan. This will help keep the ham moist during the long cooking process.
- Cover the Ham: Tightly cover the ham with foil. This traps in moisture, preventing the ham from drying out as it cooks.
Making the Brown Sugar Glaze:
- Combine Glaze Ingredients: In a small saucepan over medium heat, combine the brown sugar, honey or maple syrup, Dijon mustard, apple cider vinegar, ground cloves, garlic powder, and cinnamon if using. Stir until the sugar is dissolved and the mixture is smooth.
- Simmer the Glaze: Allow the glaze to simmer for 2-3 minutes, stirring occasionally. The glaze should thicken slightly. Remove from heat and set aside.
Baking the Ham:
- Bake the Ham: Place the covered ham in the preheated oven. Bake low and slow for about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the ham (not touching bone) reads 140°F (60°C). For an 8-10 pound ham, this will be approximately 2 to 2.5 hours.
- Glaze the Ham: About 30 minutes before the end of the cooking time, remove the ham from the oven and carefully remove the foil. Brush the ham generously with about half of the glaze, making sure to get it into the slices if it’s spiral cut.
- Finish Baking: Return the ham to the oven, uncovered, and bake for the remaining 30 minutes, glazing it again with the remaining mixture halfway through. If desired, you can broil the ham for the last few minutes to caramelize the glaze further.
Serving:
- Rest the Ham: Let the ham rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful.
- Serve: Slice the ham and arrange it on a platter. Drizzle some of the pan juices over the slices or serve them on the side for extra moisture and flavor.
Tips for Success:
- Spiral-Cut Ham: If using a spiral-cut ham, ensure the glaze penetrates the slices for maximum flavor.
- Adjusting Glaze Consistency: If the glaze is too thick, add a tablespoon of water at a time until it reaches a brushable consistency.
- Storage: Leftover ham can be stored in the refrigerator for up to 5 days and is wonderful for sandwiches, soups, or breakfast dishes.
This Baked Ham cooked low and slow with a brown sugar glaze not only promises a deliciously tender and flavorful meal but also creates a sense of occasion, bringing people together to share in the joy of a beautifully prepared feast.