4Remove the ham from its plastic packaging and place it flat side down.
5Remove the ham from its plastic packaging and place it flat side down.
6Remove the ham from its plastic packaging and place it flat side down.
7Cover the entire ham with two sheets of foil to keep the steam in.
8Cover the entire ham with two sheets of foil to keep the steam in.
9Cover the entire ham with two sheets of foil to keep the steam in.
10Bake the ham in the preheated oven for 10 minutes per pound; an 8.5-pound ham will bake for 85 minutes.
11Bake the ham in the preheated oven for 10 minutes per pound; an 8.5-pound ham will bake for 85 minutes.
12Bake the ham in the preheated oven for 10 minutes per pound; an 8.5-pound ham will bake for 85 minutes.
13While the ham is warming, prepare the glaze by combining 3/4 cup brown sugar, 3 tablespoons honey, 2 tablespoons melted butter, 2 tablespoons apple juice or water, 1/2 to 1 full tablespoon Dijon mustard, 3/4 teaspoon cinnamon, 1/2 teaspoon ground cloves, and a dash of allspice. Stir until well combined.
14While the ham is warming, prepare the glaze by combining 3/4 cup brown sugar, 3 tablespoons honey, 2 tablespoons melted butter, 2 tablespoons apple juice or water, 1/2 to 1 full tablespoon Dijon mustard, 3/4 teaspoon cinnamon, 1/2 teaspoon ground cloves, and a dash of allspice. Stir until well combined.
15While the ham is warming, prepare the glaze by combining 3/4 cup brown sugar, 3 tablespoons honey, 2 tablespoons melted butter, 2 tablespoons apple juice or water, 1/2 to 1 full tablespoon Dijon mustard, 3/4 teaspoon cinnamon, 1/2 teaspoon ground cloves, and a dash of allspice. Stir until well combined.
16In a separate bowl, prepare the crust mixture by combining 1/2 cup brown sugar, 1/4 teaspoon cinnamon, and a little shake of cloves, and a little bit of salt.
17In a separate bowl, prepare the crust mixture by combining 1/2 cup brown sugar, 1/4 teaspoon cinnamon, and a little shake of cloves, and a little bit of salt.
18In a separate bowl, prepare the crust mixture by combining 1/2 cup brown sugar, 1/4 teaspoon cinnamon, and a little shake of cloves, and a little bit of salt.
19Carefully open the foil from the warmed ham.
20Carefully open the foil from the warmed ham.
21Carefully open the foil from the warmed ham.
22Pour the glaze over the top of the ham, ensuring it gets into as many layers as possible.
23Pour the glaze over the top of the ham, ensuring it gets into as many layers as possible.
24Pour the glaze over the top of the ham, ensuring it gets into as many layers as possible.
25Take a glove or use your hands to press the sugar crust mixture into the glaze on the ham.
26Take a glove or use your hands to press the sugar crust mixture into the glaze on the ham.
27Take a glove or use your hands to press the sugar crust mixture into the glaze on the ham.
28Optionally, place the ham under the broiler, or for an authentic crunchy texture, use a kitchen torch to caramelize the sugar mixture on the ham's surface.
29Optionally, place the ham under the broiler, or for an authentic crunchy texture, use a kitchen torch to caramelize the sugar mixture on the ham's surface.
30Optionally, place the ham under the broiler, or for an authentic crunchy texture, use a kitchen torch to caramelize the sugar mixture on the ham's surface.
31If using a torch, let the fuel burn clean for a couple of seconds, then move it back and forth like spray painting, without getting too close, to create a nice crust.
32If using a torch, let the fuel burn clean for a couple of seconds, then move it back and forth like spray painting, without getting too close, to create a nice crust.
33If using a torch, let the fuel burn clean for a couple of seconds, then move it back and forth like spray painting, without getting too close, to create a nice crust.
34Once the ham looks shiny and glossy, add the rest of the sugar mixture and torch it one more time until brown and crackly bits appear on the edge.
35Once the ham looks shiny and glossy, add the rest of the sugar mixture and torch it one more time until brown and crackly bits appear on the edge.
36Once the ham looks shiny and glossy, add the rest of the sugar mixture and torch it one more time until brown and crackly bits appear on the edge.
Ingredients
8.5 lbs bone-in spiral cut ham
8.5 lbs bone-in spiral cut ham
8.5 lbs bone-in spiral cut ham
0.75 cup brown sugar
0.75 cup brown sugar
0.75 cup brown sugar
3 tbsp honey
3 tbsp honey
3 tbsp honey
2 tbsp melted butter
2 tbsp melted butter
2 tbsp melted butter
2 tbsp apple juice or water
2 tbsp apple juice or water
2 tbsp apple juice or water
0.5 tbsp Dijon mustard
0.5 tbsp Dijon mustard
0.5 tbsp Dijon mustard
0.75 tsp cinnamon
0.75 tsp cinnamon
0.75 tsp cinnamon
0.5 tsp ground cloves
0.5 tsp ground cloves
0.5 tsp ground cloves
1 dash allspice
1 dash allspice
1 dash allspice
0.5 cup brown sugar
0.5 cup brown sugar
0.5 cup brown sugar
0.25 tsp cinnamon
0.25 tsp cinnamon
0.25 tsp cinnamon
1 shake cloves
1 shake cloves
1 shake cloves
1 little bit salt
1 little bit salt
1 little bit salt
Equipment
foilovenbowltorchglove
Tips
Adjust glaze ingredients based on ham size.
For an authentic crunchy texture, use a kitchen torch to caramelize the sugar crust.
Let the torch burn clean for a couple of seconds before using.