Unwrap and rinse (if desired): Remove any packaging and the plastic bone guard from the underside. Pat the ham dry with paper towels.

Trim excess fat: Leave a thin layer of fat (about 1/8–1/4 inch) — this helps the glaze cling and keeps the meat juicy.

Score the surface: Using a sharp knife, make shallow diagonal cuts across the top of the ham (about 1/4 inch deep), then turn and score the other way to create a diamond pattern. This gives the glaze more surface area to caramelize and makes for a prettier presentation.

Pro tip: Don’t cut too deep — you want to score the fat, not slice into the meat.

Stud with cloves (optional): If you love the classic look and flavor, press whole cloves into the center of a few diamonds across the top. Space them evenly so they’re decorative and aromatic.

Combine ingredients: In a small saucepan, add 1 cup brown sugar, ½ cup honey, ¼ cup Dijon mustard, ¼ cup apple cider vinegar (or orange juice), 2 tablespoons butter, 1 teaspoon cinnamon, and ½ teaspoon ground cloves.

Heat gently: Warm the mix over medium-low heat, stirring to dissolve the sugar.

Pro tip: Whisk continuously for the first few minutes to prevent the sugar from sticking or burning.

Simmer to thicken: Once it’s steaming, lower the heat and simmer for 4–6 minutes until slightly thickened and glossy. Remove from heat and set aside — the glaze will thicken a touch more as it cools.

Preheat the oven: Set oven to 325°F (160°C). Place the roasting rack in the pan and set the ham fat-side up on the rack.

Tent and start baking: Cover loosely with foil and bake to warm the ham through. For a fully cooked bone-in ham (8–10 lb), plan about 10–12 minutes per pound to reach the target temperature.

Example: An 8-pound ham needs roughly 80–96 minutes of heating before final glazing.

Check internal temperature: About 20–30 minutes before the end of the heating time, slip under the foil and insert a meat thermometer into the thickest part without touching bone. For pre-cooked hams, heat to 140°F (60°C).

Pro tip: Start checking early — ovens vary. Removing the foil to baste at the right moment prevents over-browning.

Brush on the glaze: With the ham hot and at about 120–125°F (when the glaze will stick best), brush a generous layer of glaze all over the ham. Return to oven, uncovered. Bake for 10–15 minutes to set the glaze.

Repeat for extra shine: For a deeper, stickier crust, brush on another light layer of glaze and bake an additional 10–15 minutes, watching carefully so the sugars don’t burn. If the top is browning too quickly, tent loosely with foil.

Rest the ham: Remove from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. This keeps juices from running out when you slice.

Pro tip: Resting makes carving much easier and results in tidier, juicier sliced ham.

Carve: Using a sharp carving knife, remove the bone (if you like) or slice around it for neat, uniform pieces. Aim for even slices — about 1/8–1/4 inch for sandwich-ready slices, or thicker for plated servings. Arrange on a warmed platter.

Serve warm: Place sliced ham on a serving board or platter and spoon any pan juices or reserved glaze over the top for extra shine and flavor. Pair with your favorite sides for a memorable Xmas dinner or Christmas Eve dinner spread.

Store leftovers: Refrigerate cooled leftover ham in airtight containers for up to 4 days, or freeze for up to 2 months. Thinly sliced ham is perfect for sandwiches, omelets, and casseroles.