📖 Instructions

1. Preheat your oven to 325°F (160°C). This is crucial for ensuring the ham cooks evenly without drying out.
2. Remove the ham from its packaging and place it in a large roasting pan. If your ham has a skin, score it in a diamond pattern; this helps the glaze penetrate and creates a beautiful presentation.
3. In a small saucepan, combine orange juice, honey, Dijon mustard, ground cloves, and orange zest. Cook over medium heat, stirring occasionally, until the glaze thickens slightly – about 5-7 minutes. This will create a luscious, sticky consistency.
4. Brush about half of the glaze evenly over the ham. Make sure to get into all those lovely scores you made earlier!
5. Cover the ham loosely with aluminum foil and bake for 2-2.5 hours, or until a meat thermometer inserted into the thickest part registers 140°F (60°C). Basting the ham with pan juices every 30 minutes will keep it moist and flavorful.
6. Remove the foil during the last 30 minutes of baking, and brush the ham with the remaining glaze. This will caramelize the glaze and give the ham a beautiful, glossy finish. Keep an eye on it, so it doesn't burn!
7. Once the ham reaches 140°F (60°C), remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
8. Carve the ham against the grain into thin slices and serve immediately. Garnish with fresh orange slices and a sprig of rosemary for a festive touch. And remember to save the bone for making soup later!