📖 Instructions

1. Preheat your oven to 325°F (160°C). While the oven heats up, remove the ham from its packaging and place it in a roasting pan. If your ham has a rind, score it in a diamond pattern—this helps the glaze penetrate the meat and looks fancy, which is kinda the point during Christmas, right?
2. In a small bowl, whisk together Dijon mustard, brown sugar, honey, apple cider vinegar, and ground cloves. I like to add a pinch of cinnamon too, just because it makes my kitchen smell divine. Think Christmas potpourri, but edible.
3. Using a basting brush, generously brush the glaze all over the ham, making sure to get into those scored crevices. Reserve some of the glaze for basting later. Now, I know it seems like a lot of sugar, but trust me, it caramelizes beautifully and creates a sticky, sweet-and-tangy crust that's simply irresistible.
4. Pour about a cup of water or apple cider into the bottom of the roasting pan. This adds moisture and prevents the ham from drying out during baking. Cover the ham loosely with foil. This helps retain moisture during the initial cooking phase.
5. Bake the ham for about 15-20 minutes per pound, or until the internal temperature reaches 140°F (60°C). About 30 minutes before the end of the baking time, remove the foil and baste the ham with the reserved glaze every 10 minutes. This is where the magic happens, folks. Watch that glaze bubble and caramelize!
6. Once the ham reaches the desired internal temperature, remove it from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more moist and flavorful ham. Plus, it gives you time to prepare the rest of your Christmas feast without burning yourself.
7. To carve the ham, start by cutting around the bone (if it's bone-in) to release the slices. Then, slice the ham against the grain for the most tender pieces. Arrange the slices on a platter and garnish with fresh herbs, if desired. Now, stand back and admire your masterpiece before everyone dives in!