Honey Glazed Ham

Ingredients

• 1 fully cooked spiral sliced ham
• 2 Tbsp unsalted butter
• 1/2 cup honey
• 1/2 cup packed light brown sugar
• 1 Tbsp dijon mustard
• 3/4 tsp freshly ground black pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp fresh orange zest, optional
• 1 oven bag

Directions

1. Keep the ham sealed in its plastic or foil wrap, then put it in a large container, or in a very clean sink that holds water well. Cover it with hot tap water and leave it for 45 minutes. Pour off the water, cover the ham again with fresh hot tap water, and let it sit 45 minutes longer. Toward the end of that time, move an oven rack to the lowest spot and heat the oven to 250 degrees.
2. Take off the ham’s wrapping and discard the plastic disk underneath the ham bone. Slip the ham into the oven bag, then gather the bag closely around it. Tie the bag, trim off the extra plastic at the top, and make 4 small cuts in the top of the bag.
3. Place the ham, cut-side down, in a large roasting pan. Bake it in the 250 degree oven until an instant read thermometer inserted into the center reads 100 degrees, about 1 – 1 1/2 hours, or about 10 minutes per pound.
4. As the ham nears the end of its baking time, melt the butter in a small saucepan set over medium heat. Whisk in the brown sugar, honey, mustard, pepper, cinnamon, ginger and cloves, and cook just until the sugar has dissolved, about 2 – 3 minutes. Add the orange zest, then let the glaze cool until it thickens to roughly the texture of honey, about 10 minutes. If it becomes too thick by the time you need it, warm it again as needed.
5. Take the ham out of the oven and raise the oven temperature to 375 degrees. Open the oven bag and fold it down so the ham is uncovered. Brush the ham all over with 1/2 of the glaze, then return it to the oven for 5 minutes. Remove it again, coat it with the remaining glaze, and bake for 10 minutes longer. Take the ham out of the oven, loosely cover it with foil, and rest it for 10 minutes before carving and serving.