Equipment
Ingredients
Main
- 8160 g ham
- 240 ml white vinegar
- 6 g cloves, ground
- 2 g nutmeg, ground
- 2 g black pepper, ground
Glaze
- 220 g brown sugar
- 1 g mace, ground
- 30 g mustard
- 30 ml orange juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 793 kcal
- Protein
- 43 g
- Carbohydrates
- 21 g
- Fat
- 59 g
- Fiber
- 0 g
- Sugar
- 8 g
- Sodium
- 3154 mg
- Saturated Fat
- 22 g
- Monounsaturated Fat
- 27 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 182 mg
- Potassium
- 942 mg
- Calcium
- 193 mg
- Iron
- 3.0 mg
- Magnesium
- 53 mg
- Phosphorus
- 797 mg
- Zinc
- 6.3 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 3.5 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 2.5 mcg
- Thiamin
- 1.89 mg
- Riboflavin
- 0.60 mg
- Niacin
- 10.8 mg
- Folate
- 10 mcg
- Water
- 191 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F).
Trim the skin from the ham, leaving approximately 1.25cm (0.5 inch) of fat on the surface.
Score the fat layer of the ham in a diamond pattern using a sharp knife.
Mix half of the ground cloves with the nutmeg and black pepper in a small bowl.
Rub the spice mixture thoroughly over the entire surface of the ham.
Place the ham in a large baking pan and pour the white vinegar into the pan.
Bake the ham at 220°C (425°F) for 30 minutes.
Reduce the oven temperature to 160°C (325°F) and continue baking for 3.5 hours.
Whisk together the brown sugar, mace, mustard, orange juice, and the remaining half of the cloves to form a glaze.
Turn off the oven and remove the ham. Brush the brown sugar glaze evenly over the ham.
Return the glazed ham to the turned-off oven and let it sit for 30 minutes to set the crust.
Chef's Notes
- For a more intense flavor, consider using a bone-in ham, as the bone adds depth and moisture during cooking.
- Ensure the ham is at room temperature before baking to promote even cooking. Take it out of the refrigerator at least 30-60 minutes before you start the preparation.
- Don't skip the initial high-heat blast; it helps to render some of the fat and create a better surface for the glaze to adhere to.
- The white vinegar in the pan helps to keep the ham moist and tender during the initial roasting phase.
- The final resting period in the turned-off oven is crucial for allowing the glaze to set without burning, creating that perfect sticky crust.
Storage
Refrigerator: 5 days — Store in an airtight container or tightly wrapped in foil.
Freezer: 2 months — Slice before freezing for easier thawing.
Reheating: Reheat slices in a 150°C (300°F) oven covered with foil to prevent drying.
Troubleshooting
Ham surface is dry or burnt before cooking is finished
Cause: Oven temperature is too high or ham is too close to the heating element
Fix: Tent the ham loosely with aluminum foil for the remainder of the cooking time.
Prevention: Ensure the oven is calibrated and use a lower rack position.
Glaze is too thin and runs off the ham
Cause: Too much orange juice added to the mixture
Fix: Mix in a small amount of additional brown sugar to thicken the glaze before applying.
Prevention: Add orange juice one teaspoon at a time until a thick paste forms.
Cultural Context
Baked ham with a sweet glaze is a quintessential centerpiece for holiday meals in American culture, particularly for Easter, Christmas, and Thanksgiving. It evolved from traditional European methods of preserving and cooking pork, with the brown sugar glaze becoming a popular adaptation that balances the savory ham with a festive sweetness.
