Heavenly Ham

01Method

1. 1

   Take the ham out of the refrigerator and allow it to sit at room temperature for 1 hour before cooking.

2. 2

   While the ham is coming to temperature, heat the oven to 325°F and position a rack in the lower third of the oven.

3. 3

   Set a rack inside a roasting pan and pour water into the bottom. Line the rack with aluminum foil and place the ham cut-side down on top. Seal the entire pan tightly with foil to trap steam during cooking. Roast until an instant-read thermometer inserted into the thickest part reads 140°F, approximately 2 to 3½ hours (roughly 15 to 20 minutes per pound).

4. 4

   While the ham roasts, prepare the glaze: use a vegetable peeler to peel a wide strip of zest from the orange, then squeeze the juice — both go into a small saucepan. Add the maple syrup, brown sugar, Dijon mustard, vinegar, peppercorns, and cloves if using. Bring to a boil over medium-high heat, then lower the heat and simmer, stirring frequently, until the glaze thickens and coats the back of a spoon, about 15 minutes. Remove from heat, let the bubbles settle, then whisk in the cold cubed butter until fully melted. Transfer to a heatproof pouring vessel and loosely cover with foil.

5. 5

   Once the ham reaches temperature, remove it from the oven and discard the top foil. Raise the oven temperature to 425°F. Carefully tip the ham onto its side on the rack, then pour and brush the glaze generously over the entire surface, working it between the slices. Return the ham to the oven, uncovered, and bake until the glaze is bubbling and lightly caramelized, about 15 minutes.

6. 6

   Allow the ham to rest at room temperature for at least 15 minutes before slicing and serving. Store leftovers tightly wrapped in the refrigerator for up to one week, or freeze portioned slices for up to 2 months, thawing overnight in the refrigerator. To reheat, arrange thawed slices on a plate with a splash of water or broth, cover with a damp paper towel, and microwave for about 1 minute until warmed through.