A classic, deeply delicious holiday centerpiece. NOTE: The cook time has been calculated using the average size of spiral ham (5 lb) at the average cook temperature (300°F).
Prep Time15mins
Cook Time1hr30mins
Resting Time15mins
Total Time2hrs
Course: Main Course
Cuisine: American, Canadian, Global, Scandinavian
Servings: 8
Ingredients
1cooked ham, bone-in OR spiral ham
3tablespoonsjuniper berries, crushed
1pintdark beer or water
2cupshoney
2tablespoonsDijon-style mustard
5sprigs thyme, leaves picked off
1tablespoongrated fresh ginger, optional
Instructions
Plan your cook time according to the chart below and plan accordingly, then preheat the oven to the desired temperature.
Remove the ham from all its packaging, including any plastic disks that may be inserted in the bottom.
Place the ham flat-side down (if there is a flat side) in a large roasting pan, then using a very sharp knife, score the ham in a cross-hatch pattern. You'll want to cut through any fat layer and slightly into the muscle itself. Pour the beer over the ham, then try to rub the crushed juniper berries into the score marks. It will want to fall off, so just rub it in as much as you can.
Tent the pan tightly with several layers of aluminum foil and place in the oven.
Meanwhile, stir the honey, mustard, thyme leaves, and ginger together in a small saucepan and set aside. Just before glazing, heat the mixture over medium-low heat and keep warm.
Roast until the ham registers 130°F at the thickest part of the meat, then pull the ham from the oven, remove the foil, and increase the oven temperature to 425°F.
Pour the honey mixture all over the ham, trying to cover every exposed surface.
Return the ham to the oven for about 10-15 minutes, removing it earlier if any part of it begins to smoke. If desired, place it under the broiler for 1-2 minutes at the very end to caramelize the very edges.
Remove from the oven and let stand for 10-15 minutes. Place on a large serving platter or large cutting board and slice as desired.
(And be sure to save the bone when you're finished for a lovely pot of bean soup.)
Notes
COOK TIMES FOR HAM:
As with most roasts, low and slow is best to keep the meat moist. However, hams can withstand higher temperatures if you don't overcook them.
At 250°F, cook for 25-30 minutes per pound.
At 300°F, cook for 15-18 minutes per pound.
At 350°F, cook approximately 10-12 minutes per pound.
The ham is ready for basting when it has reached an internal temperature of 130°F and is ready to serve at 140°F.