Honey-Glazed Spiral Ham

Ingredients

Equipment Needed

• •Large roasting pan with rack
• •Heavy-duty aluminum foil
• •Medium saucepan
• •Silicone basting brush
• •Instant-read thermometer
• •Sharp carving knife

Instructions

1. 1

   Temper the ham

   Remove the ham from refrigeration a full two hours before roasting. Cold meat in a hot oven leads to uneven heating: scorched edges and a cold center. Unwrap it completely and let it sit on the counter, loosely tented with foil. This patience pays dividends. A room-temperature ham heats evenly and finishes faster.

   If your ham came with a glaze packet, discard it. We're making something far better.
2. 2

   Prepare the roasting pan

   Position a rack in the lower third of your oven and preheat to 325°F. Line a large roasting pan with heavy-duty aluminum foil, allowing enough overhang to tent the ham later. This saves you from scrubbing burnt sugar off your pan. Place a flat rack in the pan, or create a bed of celery stalks and onion quarters to elevate the ham slightly.

3. 3

   Score and stud the ham

   If your ham has a thick fat cap on the uncut side, use a sharp knife to score it in a crosshatch diamond pattern, cutting about 1/4 inch deep. This allows the glaze to penetrate and creates gorgeous caramelized ridges. For a traditional presentation, press a whole clove into the center of each diamond. Scatter the fresh herb sprigs in the bottom of the pan.

   The cloves are optional but traditional. They release aromatic oil as the ham heats, perfuming your entire kitchen with the smell of Christmas.
4. 4

   Initial roasting

   Place the ham cut-side down on the rack. This protects the exposed meat from drying out while the rounded side faces the heat. Add one cup of water to the pan bottom to create humidity and prevent drippings from burning. Cover the entire ham tightly with foil, sealing the edges against the pan. Roast for 1 hour and 30 minutes, allowing the ham to heat through gently.

5. 5

   Make the glaze

   While the ham roasts, combine the honey, brown sugar, mustard, butter, bourbon, cinnamon, ground cloves, nutmeg, and cayenne in a medium saucepan. Set it over medium heat, stirring until the butter melts and the sugar dissolves completely. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. The glaze should coat a spoon but still flow freely. Remove from heat and set aside.

6. 6

   Begin glazing

   After the initial roasting, remove the foil and increase oven temperature to 375°F. The ham should be warming through but not yet glistening. Using a silicone brush or large spoon, apply the first generous coat of glaze over the entire surface, working it down between the spiral slices. The heat will cause the glaze to bubble and begin caramelizing almost immediately.

7. 7

   Build the lacquer

   Return the ham to the oven, uncovered, for 15 minutes. Remove and apply another coat of glaze, then return for another 15 minutes. Repeat this process three to four times over the next 45 minutes to an hour. Each layer builds upon the last, creating that magnificent sticky lacquer. The surface should turn deep amber, approaching mahogany in places. Watch for burning: if edges darken too quickly, tent loosely with foil.

   Reserve about 1/4 cup of glaze for serving. Warm it gently and pass it at the table for those who want extra.
8. 8

   Check temperature

   The ham is ready when an instant-read thermometer inserted into the thickest part (without touching bone) reads 140°F. Since spiral hams are fully cooked, you're simply heating through and developing that glaze. Total roasting time runs approximately 12 to 15 minutes per pound, but the thermometer tells the true story. Trust it over the clock.

9. 9

   Rest before serving

   Transfer the ham to a cutting board and tent loosely with foil. Let it rest for 15 to 20 minutes. This allows the juices to redistribute and the exterior glaze to set slightly. The ham will stay warm for up to 45 minutes if needed, making timing with your side dishes far more forgiving.

10. 10

    Carve and serve

    The spiral cuts do most of the work for you. Simply run your knife along the bone to release whole sections of pre-sliced meat. Arrange on a warmed platter, drizzle with the reserved glaze and any pan juices, and garnish with fresh herbs. Bring the whole magnificent thing to the table and let your guests serve themselves. This is family-style eating at its finest.

Chef Tips

• •Seek out a ham from a reputable butcher or specialty grocer. Mass-market hams often contain added water and phosphates that dilute flavor and create a spongy texture. Look for 'ham in natural juices' on the label at minimum, or better yet, find a traditionally cured product.
• •The bone is not negotiable. Bone-in ham possesses deeper flavor, and that bone becomes the foundation for split pea soup or ham stock after the feast. A boneless ham is convenient but soulless.
• •If bourbon isn't to your taste or available, substitute apple cider, orange juice, or even pineapple juice. Each brings different character. Bourbon adds warmth and vanilla notes; citrus brightens; pineapple tilts toward the retro tradition of your grandmother's table.
• •For large gatherings, calculate roughly half a pound per person, accounting for the bone. An 8-pound ham feeds 12 generously with leftovers, which is exactly what you want.
• •Pair with scalloped potatoes, green bean casserole, buttermilk biscuits, or a simple salad to cut the richness. A fruity Riesling or off-dry Gewürztraminer complements the honey glaze beautifully, as does a good farmhouse cider.

Advance Preparation

• •The glaze can be prepared up to 5 days ahead and refrigerated in an airtight container. Reheat gently before using, adding a splash of water if it has thickened too much.
• •The ham can be scored, studded with cloves, and placed in its roasting pan up to 24 hours before cooking. Cover tightly with plastic wrap and refrigerate. Allow extra tempering time before roasting.
• •Leftover ham keeps refrigerated for 5 to 7 days. Slice for sandwiches, dice for omelets and hash, or cube for ham and bean soup. The bone freezes beautifully for stock.
• •For entertaining ease, roast the ham in the morning, let it rest, then reheat at 300°F for 20 to 30 minutes before serving. The glaze rewarming actually intensifies its sheen.

Frequently Asked Questions

Nutrition Information

1 serving (about 285g)