For optimal results with this specific recipe, we recommend a 10-pound bone-in ham. This size ensures the cooking times and ingredient ratios for the glaze work perfectly to achieve that deep, rich flavor and tender texture. Aim for a ham as close to 10 pounds as possible to maintain consistency.

Applying the glaze in stages is crucial for building layers of intense flavor and achieving that desirable sticky, caramelized crust. If you were to apply all the glaze at once, much of it would simply drip off into the pan, resulting in less flavor adhering to the ham. This phased approach ensures maximum flavor absorption and a gorgeous, even coating.

Absolutely! The pan drippings are a treasure trove of flavor. We highly encourage you to use them as a delectable sauce to drizzle over your carved ham slices. For an even more immersive experience, once the ham is carved from the bone and thinly sliced, return the slices to the pan with the drippings. This method keeps the ham incredibly moist and infuses it with even more of that rich, savory-sweet goodness before serving.

While yellow mustard provides a perfect balance of tanginess without an overpowering mustard flavor, you can certainly experiment for a slight twist. Whole grain mustard or spicy brown mustard can introduce a different, yet equally tasty, depth of flavor to your glaze. Feel free to adjust based on your preference, but remember the mustard is there more for its emulsifying properties and subtle tang than for a strong mustard taste.

The most reliable way to check for doneness is with a kitchen thermometer. Insert it into the thickest part of the ham, being careful not to touch the bone. The ham is ready to be removed from the oven when it reaches an internal temperature of 130°F (54°C). Crucially, the ham will then need to rest. During this resting period, its internal temperature will continue to rise (carry-over cooking) until it reaches the recommended safe eating temperature of 145°F (63°C), according to food safety guidelines. Do not skip the resting step; it ensures both safety and maximum juiciness!

Most hams sold in U.S. grocery stores are “precooked.” This means the ham has already undergone a cooking process (cured, smoked, or baked) and what you’re essentially doing is reheating it to a safe and delicious serving temperature. It’s quite rare to find a raw ham in a conventional supermarket. Look for labels that say “cured,” “smoked,” “baked,” or explicitly “precooked.” All these terms indicate that the ham needs to be reheated to an internal temperature of 145°F (63°C) for safe consumption and optimal flavor. Precooked hams are treated to extend their shelf life, making them convenient for home cooks.

While spiral-cut hams offer convenience, they tend to dry out much more easily due to their pre-sliced nature. For this particular recipe, which focuses on achieving maximum moisture and flavor, we strongly recommend sticking to a bone-in ham. The bone helps retain moisture and imparts deeper flavor, resulting in a significantly juicier and more tender final product compared to spiral-cut alternatives.

If you find yourself without ground cloves, you have a couple of options. You can easily substitute it with an equal amount of ground cinnamon, which offers a warm, complementary spice. Alternatively, you can simply omit the ground cloves entirely without significantly compromising the overall deliciousness of the glaze.

Leftover ham is incredibly versatile! Some of our absolute favorites include: ham salad for sandwiches, a hearty Senate Bean and Ham Soup, comforting Crock Pot Soup Beans and Ham, a creamy Creamy Ham Fettuccine casserole, or a refreshing Ham and Potato Salad. Don’t let a single delicious shred go to waste!

Leftover ham should be stored in an airtight container in the refrigerator, where it will remain fresh for up to 5 days. For longer storage, you can freeze the ham. Slice it into desired portions, place it in a freezer-safe container or bag, and it will keep well for up to 3 months. To defrost, transfer it to the refrigerator overnight. The best way to reheat frozen or refrigerated ham is gently in the pan drippings (if available) on the stovetop or in the oven to maintain moisture and flavor.

Step 1: Prepare Your Roasting Pan
Begin by preheating your oven to 325°F (160°C). Take a generous piece of aluminum foil and crumple it into a ring shape. Place this foil ring in the center of your large roasting pan. This creates a stable base for the ham and helps elevate it slightly, allowing for even heat circulation and glaze distribution.

Step 2: Prepare and Position the Ham
Carefully unwrap your bone-in ham. If desired, you may trim off some of the excess fat, but remember that a good layer of fat helps keep the ham incredibly moist and flavorful during cooking. Place the ham onto the prepared tin foil ring, ensuring the cut side is facing down. This position allows the ham to cook evenly and remain juicy.

Step 3: Score the Ham
Using a sharp knife, carefully score the entire outer surface of the ham in a diamond-shaped pattern. Make shallow cuts, about 1/4 to 1/2 inch deep, ensuring they don’t go too deep into the meat. Scoring helps the glaze penetrate the ham more effectively, allows excess fat to render, and creates a beautiful presentation.

Step 4: Add Liquid to the Pan
In a separate bowl, combine 1 cup of unsalted chicken stock with ½ cup of pineapple juice. Gently pour this flavorful liquid into the bottom of your roasting pan, around the ham. This liquid will create a moist environment in the oven, keeping the ham from drying out and contributing to the pan drippings that can later be used as a delicious sauce.

Step 5: Prepare the Signature Glaze
In a small mixing bowl, whisk together the remaining ¼ cup pineapple juice, ¾ cup packed light brown sugar, ½ cup yellow mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon ground cloves. Stir vigorously until all ingredients are thoroughly combined and you have a smooth, aromatic glaze. This is the secret to our ham’s incredible flavor!

Step 6: First Glaze Application
Using a pastry brush, generously apply one-third of the prepared brown sugar glaze all over the scored surface of the ham. Ensure every part is coated. This initial layer sets the foundation for the deep flavor and beautiful caramelization to come.

Step 7: Initial Baking – Covered
Cover the entire roasting pan tightly with a large piece of aluminum foil, creating a “tent” over the ham. Ensure the foil doesn’t touch the ham itself to prevent it from sticking. You might need two overlapping pieces of foil for complete coverage. Bake for 1.5 to 2 hours, or until an internal thermometer inserted into the thickest part reads 110°F (43°C). Covering the ham helps steam it, keeping it incredibly moist during this initial cooking phase.

Step 8: Second Glaze Application & Continued Baking
Remove the foil from the pan and increase the oven temperature to 375°F (190°C). Brush half of the remaining glaze generously over the ham’s surface. Return the ham to the oven and bake for an additional 20-30 minutes, or until the internal temperature reaches 130°F (54°C). This stage allows the second layer of glaze to start caramelizing and deepening in flavor.