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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 325°F. Remove all packaging and any plastic bone guard. Place the fully cooked ham cut-side down in a large roasting pan. Lightly score the outer fat in a diamond pattern without cutting deeply into the meat. Add the whole cloves if using. Pour the water into the pan and cover snugly with foil.
- Follow the ham package directions first. As a general guide, a whole, fully cooked 10- to 14-pound bone-in ham takes about 15 to 18 minutes per pound at 325°F. For a 12-pound ham, allow roughly 3 to 3 1/2 hours including glazing, checking the center with a thermometer away from the bone. Add water if the pan dries out.
- Stir the Dijon mustard, honey, and black pepper together. Reserve half in a clean bowl before brushing any onto the ham.
- During the last 30 to 40 minutes of heating, uncover and brush with half the glaze. Bake for 15 to 20 minutes, brush with the reserved glaze, and continue until glossy and lightly caramelized. Tent with foil if the sugars brown too quickly. A fully cooked ham in original USDA-inspected plant packaging should reach 140°F; repackaged cooked ham and leftovers require 165°F.
- Rest for 15 to 20 minutes. Remove all whole cloves, then carve around the bone and slice across the grain. Refrigerate leftovers promptly in shallow containers.
Notes
This recipe is for a fully cooked, non-spiral bone-in ham. Fresh or cook-before-eating ham requires a different method. Use the package instructions and a thermometer rather than the estimated time alone.
Timing and reheating temperatures follow the FoodSafety.gov ham roasting chart. Yield varies with bone size and serving portions.
