Honey Glazed Ham

Ingredients and Weight:

• 1 fully-cooked spiral-cut ham (8-10 lbs)
• 1 cup brown sugar
• 1 cup honey
• 1/2 cup Dijon mustard
• 1/4 cup orange juice
• 1 tablespoon minced garlic
• 1 teaspoon ground cloves
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Use a sharp knife to score the surface of the ham into a diamond pattern.
3. In a large bowl, whisk together the brown sugar, honey, Dijon mustard, orange juice, garlic, cloves, rosemary, salt, and pepper.
4. Pour the glaze over the ham, making sure to coat all sides.
5. Place the ham on a baking sheet lined with parchment paper and roast for 1 hour 30 minutes, or until the internal temperature reaches 145°F (63°C).
6. Allow the ham to rest for 15 minutes before carving and serving.

Nutritional Information:

Per serving (1/8th of ham):

• Calories: 450
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 1200mg
• Carbohydrates: 45g
• Protein: 30g

Dish Characteristics:

• Tender and juicy ham
• Deliciously sweet and savory glaze
• Warm and comforting holiday dish

User Comments:

• "This honey glazed ham is absolutely perfect for any special occasion. It's so easy to make and comes out so moist and flavorful." - Sarah
• "I love the combination of brown sugar and honey in the glaze. It gives the ham a wonderful caramelized crust." - John
• "This ham is a hit with my family every time. It's always gone in a flash." - Jessica
• "The rosemary and cloves add a nice touch of sophistication to the dish." - Emily
• "This is the best honey glazed ham I've ever had. It's so tender and the glaze is to die for." - Michael

Special Precautions and Tips:

• If you don't have a fully-cooked ham, cook it according to the package directions before glazing and roasting.
• Use a meat thermometer to ensure that the ham has reached a safe internal temperature.
• Allow the ham to rest before carving to help the juices redistribute, resulting in a more tender and juicy result.