Servings: 8 to 12
Ginger jam in the glaze gives this ham a spicy-sweet kick. Braising makes the meat incredibly juicy and succulent, though you can also roast it (see variation) if you prefer a firmer, meatier texture.
Make Ahead Tips
The glaze can be made one day ahead. Refrigerate, covered.
Roasted Ham with Ginger-Lime Glaze: Omit the cider and whole spices. 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. Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, 2 to 2-1/2 hours. After glazing the ham, remove the rack from the pan before returning it to the oven and cooking it as directed in the master recipe.
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