📖 Instructions

1. Preheat your oven to 325°F (163°C). Place the ham in your large roasting pan. Add about 1 cup of water or ham stock to the bottom of the pan; this helps keep the ham moist during cooking. Don't skip this step!
2. Score the ham's fat cap (if it has one) in a crosshatch pattern. This allows for better flavor penetration and even cooking. Be careful though, don't cut too deep!
3. In a small saucepan, combine the maple syrup, Dijon mustard, brown sugar, and ground cloves. Whisk everything together until smooth. Taste it – it should be delicious!
4. Brush about a third of the maple-mustard glaze over the ham's surface. Reserve the remaining glaze for later basting.
5. Roast the ham uncovered for approximately 15 minutes per pound, or until a meat thermometer inserted into the thickest part registers 145°F (63°C). If the glaze starts to get too dark, tent the ham loosely with foil.
6. During the last 30 minutes of cooking, baste the ham with the remaining glaze every 10 minutes. Make sure to get it all over to ensure a beautifully even finish!
7. Once the ham reaches 145°F (63°C), remove it from the oven. Let the ham rest for at least 15-20 minutes before slicing and serving. This is crucial—don’t skip this step! The juices redistribute during this rest period.
8. Slice and serve! You can garnish with fresh parsley or cranberries for a festive touch. Serve with your favorite sides and enjoy!