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Preheat your oven to 325°F.
Unwrap the ham and place it fat side up. Using a sharp knife score the ham on the diagonal about ½ inch deep about an inch apart. Make sure you do this over the entire top portion of the ham. Next, going in the other direction score the ham the same way so it forms diamond shapes.
Place the ham in a roasting pan fitted with a rack and tent with foil. Bake for 2-2 ½ hours. Since the ham is already cooked you just want to heat it through and the best way to do that is low and slow.
About 20 minutes before the ham is ready, start making the sauce. Place everything in a small sauce pot and bring up to a simmer. You want the sugar to dissolve and the flavors to meld. Simmer on low for about 10 minutes or until it’s thickened and reduced slightly. Keep warm.
Remove the foil from the ham and baste with the some of the sauce. Place back in the oven, uncovered, for 15 minutes. Remove and baste again. Place back in the oven for a second time and cook for another 15 minutes. This will help caramelize the sauce on the ham. Do this one more time for a total of three times.
Remove from oven and let sit for 10 minutes before carving. Drizzle with the remaining sauce. Enjoy warm or room temperature.
Recipe Courtesy of Megan Mitchell