My Heavenly Ham Is the Perfect Easter Centerpiece

Instructions

1. 1

   Remove the ham from the refrigerator and let rest at room temperature for 1 hour.

2. 2

   Arrange an oven rack in the lower third of the oven.

3. 3

   Fit a roasting pan with a rack. Pour the water into the bottom of the pan. Cover the rack with aluminum foil. Remove the ham from its packaging and place it cut-side down on the foil-lined rack. Cover the ham and roasting pan tightly with more foil to enclose (this will trap the steam as the ham cooks).  Bake the ham until the internal temperature registers 140°F on an instant-read thermometer, 2 to 3 1/2 hours (or about 15 to 20 minutes per pound).

4. 4

   While the ham is cooking, use a vegetable peeler to remove a large strip of orange zest from the orange and place it in a small pot. Juice the orange into the pot. Add the maple syrup or honey, brown sugar, Dijon, vinegar, peppercorns, and cloves, if using.  Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer, stirring often, until the mixture is thickened and coats the back of a spoon, about 15 minutes.  Turn off the heat and allow the bubbles to subside. Stir in the cold, cubed butter until melted. Pour into a heatproof measuring cup or small bowl with a spout and cover loosely with foil until the ham has reached temperature.

5. 5

   Remove the ham from the oven and discard the top layer of foil. Increase the oven temperature to 425°F. Carefully turn the ham on its side on the rack and carefully pour and brush the glaze evenly over the surface and in between the slices of the ham.  Return the glazed ham to the oven and bake, uncovered, until the glaze bubbles and starts to brown, about 15 minutes.

6. 6

   Let the ham rest at room temperature for at least 15 minutes before serving. Leftover ham can be stored, tightly wrapped with or without the bone, in the refrigerator for up to a week. It can also be frozen for up to 2 months; the easiest way to do this is to remove the slices from the bone and wrap them tightly (in portions, if there’s a lot) and then thaw in the refrigerator overnight when you’re ready to eat it again. To reheat, place the thawed slices in a single layer on a plate with a little water or broth, cover with a damp paper towel, and warm in the microwave for 1 minute, or until heated through. Love the recipe? Leave us stars and a comment below!