- 1/4 cup maple sugar
- 2 teaspoons ground garam masala
- 2 tablespoons orange juice
- Ceylon cloves, for garnish
- 1 (9-pound) fully cooked bone-in ham (shank or butt end)
Preheat the oven to 350 degrees F.
For the glaze, combine the dry ingredients and break up any lumps with your fingers. Add enough orange juice to make the mixture spreadable.
Score the ham, with a long thin knife, into a 1-inch-wide diamond pattern. Put the ham in a roasting pan and bake for 1 hour.
After 1 hour, remove the ham from the oven and cover the top and sides, as evenly as possible, with the glaze. Press cloves into the points of the diamonds.
Put the ham back in the oven and continue baking for another 1 hour and 15 minutes, brushing with glaze and juices from the roasting pan every 15 minutes. Cover the ham with foil if it starts to get too dark. Remove from oven and set aside on a cutting board to cool for 10 to 15
minutes. Carve the ham, arrange on a platter and serve.
Tips: Cooked hams should have a 135 degree F internal temperature before being removed from the oven and a 140 degree F internal finished temperature after resting. Uncooked hams should have a 155 to 160 degree F internal temperature before being removed from the oven and a 160 to 170 degree F internal finished temperature after resting.