- 1 11-to-15-pound whole smoked ham
- 3/4 cup apple butter
- 1/2 cup dijon mustard
- 1/4cup packed light brown sugar
- 1/4cup apple cider vinegar
- 1/4teaspoon ground cloves
- 8 small apples, halved
Preheat the oven to 325 degrees F. Score the ham with a paring knife through the skin and fat in a tight crosshatch pattern. Place the ham, fat-side up, in a large roasting pan. Bake 1 hour, 30 minutes.
Make the glaze: Whisk the apple butter, mustard, brown sugar, vinegar and cloves in a bowl until smooth. After 1 hour, 30 minutes, brush the ham all over with some of the glaze and bake 20 more minutes. Add the apples to the pan, cut-side up, and bake, brushing the ham with more of the glaze every 20 minutes, until the ham is crisp and the apples are tender, 1 hour to 1 hour, 30 minutes. (Turn the apples cut-side down in the last 20 minutes.)
Transfer the ham to a cutting board and let rest 15 minutes before carving. Serve with the roasted apples.
Photograph by Anna Williams