This glazed ham will be the crowning glory of your holiday feast. It’s flavourful, succulent, and it couldn’t be simpler to prepare.
- 7 to 8 lb smoked fresh ham, bone-in* 7 to 8 lb smoked fresh ham, bone-in*
- 2/3 cup (135 g) Redpath® Golden Yellow Sugar, packed 2/3 cup (135 g) Redpath® Golden Yellow Sugar, packed
- 1/4 cup (50 g) smooth dijon mustard 1/4 cup (50 g) smooth dijon mustard
- 3 tbsp (45 ml) apple cider vinegar 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 g) finely grated fresh ginger 1 tbsp (15 g) finely grated fresh ginger
- 2 cloves garlic, minced 2 cloves garlic, minced
- 2 tbsp (30 ml) water 2 tbsp (30 ml) water
- whole cloves whole cloves
- salt salt
Bring the ham to room temperature. Preheat oven to 275°F (135°C).
Place the ham, fat side up, on a cutting board. Using a sharp knife, score the fat in a criss-cross pattern, taking care not to cut into the meat. Stud the ham with cloves, pressing them into the scored lines.
If using an uncooked ham, rub the entire ham with a generous amount of salt, then cook in the preheated oven for 1 hour. The scored fat will begin to open up. If using a pre-cooked ham, first glaze it before placing in the oven.
Prepare the glaze. In a small saucepan, combine the brown sugar, mustard, vinegar, ginger, garlic, and water. Bring the mixture to a simmer over medium heat, then cook over low heat until the glaze thickens slightly, about 2 - 3 minutes.
Remove the ham from the oven (if cooking a fresh ham), and brush it with half of the glaze. Cook in the oven for 1 hour and 30 minutes, basting with the remaining glaze every 20 minutes. If the ham starts to get too brown, cover with foil.
Once cooked, remove the ham from the oven, cover with foil, and rest for 30 minutes before slicing and serving. Store any leftovers in the fridge, in a resealable container or bag, for up to 3 - 4 days.