Ingredients
Scale
- 1 (8-10 pound) spiral-cut ham
- 1 cup packed brown sugar
- 1/2 cup dark rum
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 325°F (160°C). Place the ham on a roasting rack inside a roasting pan.
- In a small saucepan, combine brown sugar, dark rum, Dijon mustard, apple cider vinegar, Worcestershire sauce, ground cloves, cinnamon, and cayenne pepper. Whisk until well combined, then bring to a simmer over medium heat for 5-7 minutes.
- Brush the ham generously with the glaze, reserving some for later. Cover with foil and bake for 1.5 to 2 hours.
- In the last 30 minutes, remove the foil and baste with the remaining glaze every 10 minutes. Check for doneness with a meat thermometer, aiming for 140°F (60°C).
- Let the ham rest for 10-15 minutes before carving and serving.
Notes
- For added flavor, stud the ham with whole cloves before glazing.
- If the glaze begins to burn, loosely cover the ham with foil.
- Leftover ham can be stored in the refrigerator for up to 5 days.
- Try different types of rum for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 2-2.5 hours
- Category: Main Dish
- Method: Baking
- Cuisine: Irish
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 350-450 Kcal
- Sugar: 22g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 75mg