Roasted Ham with Ginger

Instructions

1. 1

   Preheat your oven to 325°F. Remove the ham from refrigeration 30 minutes before cooking to allow it to reach room temperature.

   Tip: Room temperature ham cooks more evenly throughout.

2. 2

   Place the ham cut-side down in a large roasting pan. Pour beef broth into the bottom of the pan and cover tightly with aluminum foil.

   Tip: The broth creates steam that keeps the ham moist during the long cooking process.

3. 3

   In a small bowl, whisk together minced ginger, brown sugar, Dijon mustard, apple cider vinegar, honey, orange zest, cinnamon, and black pepper until well combined.

   Tip: Making the glaze ahead saves time and allows flavors to meld.

4. 4

   Bake the ham covered for 60 minutes. Then carefully remove the foil and press whole cloves into the scored pattern of the ham.

   Tip: Pierce the skin gently so cloves stay in place during the remaining cooking time.

5. 5

   Brush the ginger glaze generously over the entire surface of the ham, working it into the scores and around all sides.

   Tip: Use a pastry brush for even coverage of the glaze.

6. 6

   Return the ham to the oven uncovered and bake for an additional 25-30 minutes, basting with the glaze and pan drippings every 8 minutes.

   Tip: Frequent basting creates a rich, caramelized crust and keeps the meat juicy.

7. 7

   In the final 5 minutes, brush on any remaining glaze and increase oven temperature to 400°F to achieve a deeper caramelization.

   Tip: Watch carefully during this step to prevent burning.

8. 8

   Remove the ham from the oven and let it rest for 10 minutes. Strain the pan drippings through a fine mesh sieve and whisk in butter for a pan sauce.

   Tip: Resting allows juices to redistribute, keeping the meat moist when sliced.