📖 Instructions

1. Preheat the oven to 325°F (160°C). This ensures your ham cooks evenly and stays moist.
2. Remove the ham from its packaging. Pat it dry with paper towels to help the glaze adhere better.
3. Score the ham in a diamond pattern. This not only looks fancy but also allows the glaze to penetrate the meat. Be careful not to cut too deep!
4. In a small saucepan, combine clementine juice, zest, honey, Dijon mustard, and ground cloves. Heat over medium heat, stirring until the honey dissolves and the mixture slightly thickens. This should take about 5-7 minutes. The aroma alone is worth it!
5. Place the ham in a roasting pan. Brush about half of the clementine glaze evenly over the ham. Reserve the rest for basting.
6. Cover the ham loosely with foil. This prevents the ham from drying out during the initial cooking stages.
7. Bake for 1 hour, then remove the foil. Baste the ham with more glaze every 15-20 minutes for the next hour, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer inserted into the thickest part of the ham to check the temperature. I find it's best to insert the thermometer away from the bone for an accurate reading. Don't be afriad to re-insert in other places too!
8. Once cooked, remove the ham from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
9. Carve the ham against the grain for the most tender slices. Serve warm and enjoy!