Glazed Ham
Ingredients
-
1 spiral-sliced bone-in ham
-
½ cup honey
-
¼ cup Dijon mustard
-
2 tablespoons dark brown sugar
-
2 teaspoons apple cider vinegar
-
½ teaspoon ground cloves
-
½ teaspoon ground allspice
Tools
-
whisk
-
medium bowl
-
measuring cups
-
measuring spoons
-
June Pan
-
pastry brush
-
liquid measuring cup
-
foil
-
June Food Thermometer
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the June Pan
Line a June Pan with foil. Lay out 3 long sheets of foil so they overlap in the center of the June Pan.
June Pan
foil
Take the chill off the ham
About 1½ hours before cooking, take the ham out of the refrigerator. Remove all packaging and place flat-side down (with the bone pointing up) in the middle of the June Pan. Allow to come to room temperature.
1 spiral-sliced bone-in ham
Preheat the June Oven
About 10 minutes before cooking, preheat the June Oven to 350℉ on the Roast setting with the rack in the bottom position with the convection fans on. Invert the rack if you need more space.
June Oven
Insert the June Food Thermometer
Insert the June Food Thermometer through the side of the ham so the tip is close to but not touching the bone.
June Food Thermometer
Wrap the ham
Working around the June Food Thermometer so it stays in the same position, wrap the ham tightly in the foil.
Start roasting the ham
Place the ham on the bottom shelf of the June Oven. Plug the June Food Thermometer into the closest jack. Roast the ham until the internal temperature reaches 105°F, about 90 minutes. June will notify you when it is time to glaze the ham.
Make the glaze
While the ham roasts, in a medium bowl, whisk together the honey, Dijon, brown sugar, apple cider vinegar, cloves and allspice. Set aside.
¼ cup Dijon mustard
½ cup honey
2 tablespoons dark brown sugar
2 teaspoons apple cider vinegar
½ teaspoon ground cloves
½ teaspoon ground allspice
medium bowl
liquid measuring cup
measuring spoons
measuring cups
whisk
Decrease the heat
Once the internal temperature of ham reaches 105°F, take it out of the June Oven.
Remove the foil and glaze
Carefully unwrap the foil around the ham, leaving the June Food Thermometer so it stays in the same position. Tear the foil out from under the ham and discard. (The June Pan should still be lined with foil.) Brush the ham all over with ½ of the glaze.
pastry brush
Return the ham to the oven
Return the ham to the bottom shelf of the June Oven to cook at 275°F with the convection fans off. June will notify you when to glaze.
Add another layer of glaze
After 10 minutes, remove the ham from the June Oven and brush it all over with the remaining glaze.
Return the ham to the oven
Return the ham to the bottom shelf of the June Oven to cook, uncovered, an additional 10 minutes. June will notify you when the ham is ready.
Rest and serve
Remove the ham from the June Oven. Allow to rest for 10 minutes before carving. Serve.
