Honey Glazed Ham

Remove the ham from the refrigerator and let it sit at room temperature for about 2 hours before roasting. This helps it cook more evenly. Preheat the oven to 325°F (165°C).

Pat the ham dry with paper towels. Using a sharp knife, score the surface of the ham in a diamond pattern, about 1/4 inch deep. This allows the glaze to penetrate and creates a beautiful presentation.

Push a whole clove into the center of each diamond pattern. Space the cloves evenly; you may need more or fewer depending on the size of your ham.

Place the ham cut-side down in a shallow roasting pan. Cover tightly with aluminum foil and roast for about 2 hours, or until a meat thermometer inserted into the thickest part (avoiding the bone) registers 130°F (54°C).

About 30 minutes before the ham is done, combine the honey, brown sugar, Dijon mustard, orange juice, cinnamon, and nutmeg in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens slightly, about 5 minutes.

Remove the ham from the oven and increase the oven temperature to 425°F (220°C). Brush a generous layer of glaze over the entire surface of the ham.

Return the ham to the oven uncovered. Roast for 15-20 minutes, brushing with more glaze every 5 minutes, until the glaze is bubbling and deeply caramelized. The ham should reach an internal temperature of 140°F (60°C).

Remove the ham from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute. Carve and serve with the remaining glaze, if desired.