Things You'll Need:
- Pinch Ground Cloves - Or To Taste
- Chef's Knives
- Basting Brushes
- Chef's Knives
- Cutting Boards
- Measuring Cups
- Meat Thermometers
- Roasting Pans
- Saucepans
- Wooden Spoons
- Saucepans
- Measuring cups
- 2-4 tbsp. cider vinegars
- 1 8-10 pound bone-in cooked hams
- 1 c. orange marmalade
- 1 c. Dijon mustards
- 1/2 c. brown sugars
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Step 1
Heat the oven to 300 degrees.
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Step 2
Trim the ham of most visible skin and fat and place it in a roasting pan.
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Step 3
Place the marmalade and sugar in a saucepan. Heat over a low flame to dissolve the sugar. Stir to prevent burning.
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Step 4
Remove from heat when sugar has dissolved and stir in the mustard and cloves.
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Step 5
Stir in just enough cider vinegar to thin the glaze to the consistency of a thick sauce. You won't need much.
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Step 6
When ham is halfway through its cooking time, start brushing the glaze on the ham. Add some glaze in half-hour increments until ham has finished cooking.
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Step 7
Cook ham for about 3 hours, or until internal temperature reaches 120 degrees. You can check the temperature by inserting a meat thermometer into the ham. Remember, it's already fully cooked.
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Step 8
Transfer ham to a carving board and carve. Serve excess glaze as a sauce.
