Make the glaze
Mix all the ingredients together in a small bowl.
Cook the ham
Position a rack in the lower third of the oven and heat the oven to 350°F.
Set a flat wire rack in a large roasting pan (preferably with a domed lid) and pour 1-1/2 cups water into the pan. Put the ham cut side down on the rack.
Cover with the pan’s lid or put a small piece of parchment on top of the ham and then tent with heavy-duty aluminum foil, pinching it over the lip of the roasting pan for a good seal. Roast until an instant-read thermometer inserted into the center of the meat without touching bone registers 130°F, 2 to 2-1/2 hours.
Remove the pan from the oven; turn the oven temperature up to 375°F. Transfer the ham to a cutting board; remove the rack from the pan. Drain the liquid from the pan and discard, or save it for another use. Set the ham cut side down in the pan. Using a brush, slather the glaze all over the exposed parts of the ham.
Cook, basting twice, with the glaze until caramelized at the edges and an instant-read thermometer inserted into the center of the meat without touching bone registers 140°F, 15 to 20 minutes. Transfer the ham to a carving board and let rest for at least 30 minutes and up to 2 hours before carving.
Transfer any glaze from the bottom of the pan to a gravy boat or bowl and serve with the ham, if you like.
Make Ahead Tips
The glaze can be made one day ahead. Refrigerate, covered.
Cider-Braised Ham with Spicy Pineapple Glaze: Put the ham cut side down in a large roasting pan (preferably with a domed lid), without using a rack. Add 6 cups apple cider, 1 Tbs. allspice berries, 1 Tbs. whole cloves, and 1 4-inch cinnamon stick (omit the water). Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, about 2 hours. Drain the braising liquid and glaze the ham as directed in the master recipe, and return it to the oven to finish cooking.
Use any leftover ham in Indonesian-Style Ham Stir-Fry, Bean & Ham Bone Soup, or Rice and Lentils with Ham.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips