Wonderful flavor, and a crispy, crackling crust. Cobham guests rave about this ham and next day sandwiches are a bonus.
Full Recipe Details
Prep Time: 15 mins
Cooking Time: 2 hrs 50 mins
Total Time: 3 hrs 5 mins
1 Cup water, or as needed
16 Whole cloves, or more to taste
1 (5.5 kg, 12 lbs.) Bone in ham
1-1/3 Cups and 1 tablespoon firmly packed light brown sugar
1/3 Cup honey
2 Tablespoons and 2-1/4 teaspoons Dijon mustard
2 Tablespoons and 2-1/4 teaspoons rice vinegar
2 Teaspoons freshly ground black pepper
3/4 Teaspoon Worcestershire sauce
1-1/2 Pinches cayenne pepper
Preheat oven to 325 degrees F (165 degrees C).
Pour water and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham.
Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper together in a bowl until glaze has a thick, smooth consistency.
Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes.
You can use any vinegar in place of rice vinegar, if desired.
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