8-10pound(3629g)spiral cut hamprecooked bone in or boneless ham
1cup(237ml)orange juice
Brown Sugar Glaze:
½cup(114g)salted butter
½cup(110g)brown sugar
¼cup(81g)maple syrup
1TablespoonDijon mustard
Pinchof black pepper
10whole clovesoptional
Instructions
Preheat the oven to 325 °F (163 °C)
If there is a rind (hard skin) on the ham, remove that outer layer using a sharp knife. Do not remove the fat layer.
Place ham in a roasting pan, sliced side up.
Pour orange juice all over the ham. Cover tightly with aluminum foil.
While the ham is baking, make the glaze: Melt butter, brown sugar, maple syrup, Dijon mustard, and pepper together at medium heat in a small saucepan, stirring until smooth.
Bake the ham for 2½ hours. Then remove the foil, baste and brush the glaze over the whole ham.
Return the ham to the oven, uncovered. Then continue to baste every 10 minutes for another ½ hour and right before slicing and serving.
Check the temperature with a meat thermometer. For food safety, cook ham until the internal temperature reaches 140 °F (60 °C)
Let the ham rest for a few minutes before creating thin slices and serving at your dinner table.
Notes
Wrap the ham well as soon as possible after serving.Do not let it sit at room temperature for more than 2 hours.You may keep it for up to 4 days in the fridge or for up to 2 months in the freezer.