140 minutes
A succulent bone-in ham glazed with a sweet and tangy sherry-infused sauce, featuring aromatic cloves and a caramelized exterior.
Bone-in Ham, scored
0 lb
Whole Cloves, inserted into ham
0 oz
Dry Sherry, mixed with mustard and sugar
0.25 fluid ounces
Brown Sugar, mixed with mustard and sherry
0 oz
Dry Mustard Powder, mixed with sugar and sherry
0 oz
1. Prepare and Bake the Ham
Preheat the oven to 325°F (163°C). Place the scored ham on a rack inside a roasting pan and press whole cloves into the intersections of the score marks. Add a splash of water to the base of the pan and bake according to ham's weight and type (ready-to-cook or ready-to-eat).
2. Create the Glaze
About 20 minutes before the ham is done, whisk together dry mustard powder, brown sugar, and dry sherry in a bowl to form a thick glaze.
3. Glaze the Ham
Spread the glaze over the ham, ensuring it seeps into the scored lines and clove crevices. Return the ham to the oven, unwrapped, for the final minutes of cooking until the glaze bubbles and browns.
4. Rest and Serve
Once fully cooked, remove the ham from the oven and let it rest briefly before serving to allow the juices to redistribute.
Bake at 325°F to gently warm the ham and aim for an internal temperature of 140°F, using a meat thermometer for precision.
Opt for a bone-in, fully cooked ham to add flavor and retain moisture. An unsliced ham is preferable for better scoring and glazing.
Start glazing halfway through baking, applying several thin layers to create a rich, lacquered finish without burning the sugars.
Let the ham rest for at least 15 minutes after baking to allow juices to redistribute for maximum moisture in each slice.
Score the ham in a criss-cross pattern to enhance presentation and allow the glaze to penetrate for more flavor.
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