Roasted Garlic Honey Baked Ham

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  Ham, Smoked, Bone-In(4536g)
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  Garlic, Roasted(60g)
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  Honey(60g)
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  Orange Juice, Fresh(60g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Thyme, Fresh(15g)
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  Cinnamon, Ground(5g)
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  1 teaspoon sea salt

Instructions

1. 1Preheat the oven to 350°F with a rack in the center position.
2. 2Combine ½ cup water, the roasted garlic, honey, orange juice, Dijon mustard, fresh thyme, and ground cinnamon in a small saucepan over medium heat. Bring to a boil—about 3–5 minutes—then reduce heat to low and simmer for 15 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
3. 3Place the ham in a large roasting pan and brush with about one-third of the glaze. Roast at 350°F for 50 minutes until the exterior begins to caramelize.
4. 4Brush the ham with half of the remaining glaze and continue roasting at 350°F for another 50 minutes until the surface deepens in color.
5. 5Brush the ham with the final portion of glaze and roast at 350°F for 10–40 minutes more (depending on ham size) until an instant-read thermometer inserted into the thickest part reads 140°F. If the ham begins to brown too quickly, tent with foil.
6. 6Remove the ham from the oven and let rest for 15 minutes before carving.
7. 7Carve the ham and divide evenly into 12 portions. Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.