Maple Glazed Ham

Ingredients

• 1 medium bone-in precooked shank ham (about 6 pounds / 2.7 kilograms)
• 1/2 cup (120 milliliters) pure maple syrup
• 1/2 cup (100 grams) packed brown sugar
• 2 tablespoons (30 milliliters) Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 25 to 30 whole cloves

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Set an oven rack in the middle position and preheat the oven to 325°F (160°C). Line a rimmed roasting pan with foil to catch the sticky glaze, then place a sturdy wire rack inside so the heat can circulate around the ham rather than letting it sit in its juices.
2. Step 2.Unwrap the fully cooked bone-in shank ham and pat the outside dry. If it still has a rind, carefully remove only that tough rind while keeping the soft fat layer beneath it; that fat protects the meat and gives the glaze a surface to caramelize on.
3. Step 3.With a sharp knife, score the fat in diagonal lines about 1/2 to 1 inch deep and 1 to 1 1/2 inches apart, then score diagonally in the opposite direction to make diamonds. Keep the cuts shallow enough that you do not slice deeply into the ham meat.
4. Step 4.Press one whole clove into the point of each scored diamond, using 25 to 30 cloves across the surface. Set the ham cut-side down on the prepared rack so it stays stable and the rendered glaze can drip into the foil-lined pan.
5. Step 5.For the maple glaze, combine the maple syrup, packed brown sugar, Dijon mustard, cinnamon, and nutmeg in a small saucepan. Stir over medium-high heat until the sugar dissolves, then bring the mixture to a boil and keep stirring until it looks foamy and slightly thickened.
6. Step 6.Turn off the heat and brush a generous first layer of the warm glaze over the scored ham, working it into the cuts. Reserve the remaining glaze for later so the sugary coating is refreshed instead of scorching during the full bake.
7. Step 7.Bake the ham for 60 minutes, keeping the oven at 325°F (160°C). Remove it carefully, brush on another generous layer of glaze, then return it to the oven for 20 to 30 minutes until the surface is deep golden, glossy, and the center reaches 140°F (60°C).
8. Step 8.Transfer the finished ham to a carving board and rest it for 15 minutes so the hot juices settle. Remove the cloves as you slice, carve thin portions across the grain, and spoon any glaze collected in the pan over the servings.