Roasted Ham with Garlic

Instructions

1. 1

   Preheat your oven to 325°F. Pat the ham dry with paper towels and place it cut-side down in a large roasting pan. Score the surface in a crosshatch pattern, cutting about ¼ inch deep into the fat layer.

   Tip: Scoring helps the glaze penetrate and creates a beautiful presentation.

2. 2

   In a small bowl, combine olive oil, honey, Dijon mustard, cracked black pepper, and sea salt. Mix until well combined.

   Tip: This glaze can be prepared while the oven preheats to save time.

3. 3

   Crush 8 of the garlic cloves slightly and scatter them around the ham in the pan. Add the rosemary and thyme sprigs beneath and around the ham.

   Tip: These herbs will infuse the cooking liquid with wonderful aromatic flavors.

4. 4

   Brush half of the glaze mixture evenly over the entire surface of the ham, working it into the scored cuts.

   Tip: Reserve the remaining glaze for basting during cooking.

5. 5

   Pour the apple juice around the ham (not over it) into the bottom of the roasting pan. Cover the pan tightly with foil.

   Tip: The apple juice creates steam and keeps the ham moist while roasting.

6. 6

   Roast for 60 minutes covered. Meanwhile, mince the remaining 4 garlic cloves and sauté them gently in butter over low heat until golden and fragrant, about 4 minutes. Stir in the brown sugar and set aside.

   Tip: Creating this garlic butter mixture while the ham cooks ensures it's ready for the final glaze.

7. 7

   Remove the foil from the ham and brush with the reserved glaze mixture. Spread the roasted garlic-brown sugar butter over the top.

   Tip: This second glaze creates a caramelized, deeply flavorful crust.

8. 8

   Return the ham to the oven uncovered and roast for an additional 15 minutes until the glaze is bubbly and the surface is golden brown.

   Tip: Watch carefully in the final minutes to prevent the glaze from burning.

9. 9

   Remove the ham from the oven and let it rest for 10 minutes before carving. Skim fat from the pan drippings and serve as a sauce alongside the ham.

   Tip: Resting allows the juices to redistribute, making the meat more tender and moist.