Honey Mustard-Glazed Ham
5 lb (2.27 kg) bone-in half ham, skin removed (do not trim fat)
¼ cup (60 ml) water
1 cup (250 ml) butter
4 garlic cloves, minced
1 whole rosemary sprig, plus extra for garnish
1 cup (250 ml) grainy Dijon mustard
1½ cups (375 ml) honey
½ cup (125 ml) brown sugar
1 tsp (5 ml) ground allspice
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) cayenne pepper
2 tsp (10 ml) black pepper
3 tbsp (45 ml) hot sauce
- Using a sharp knife, carefully score a 1-in (2.5 cm) diamond pattern into the fat of the ham, ¼-in (0.5 cm) deep.
- Place ham on a rimmed, parchment-lined baking sheet and let it come to room temperature, about 1 to 2 hours.
- Preheat oven to 325 F (170 C).
- Pour ¼ cup (60 ml) water onto baking sheet with ham and cover entire sheet with foil. Transfer to oven and bake for 20 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Cook until butter is light brown, watching carefully and stirring occasionally; timing will vary depending on stove.
- Add garlic and 1 rosemary sprig and cook until fragrant, about 30 seconds. Stir in mustard, honey, brown sugar, spices and hot sauce. Bring to a simmer, then remove from heat and set aside.
- Remove ham from oven and remove foil. Brush a quarter of the glaze over ham, making sure to spread it into scored areas.
- Return ham to oven and bake, uncovered, for about 1½ to 2 hours, or until ham reaches an internal temperature of 145 F (63 C). Glaze ham every 10 to 15 minutes, rewarming glaze if it cools too much to brush on ham.
- Once ham is cooked, remove from oven and let rest for 10 minutes before slicing. Transfer to a serving platter and garnish with whole rosemary sprigs.