A spiral ham is studded with whole cloves then coated in a simple glaze of honey, brown sugar, and orange juice.
Confession: I don’t really love turkey. (gasp!)
I don’t dislike it. It’s just…meh. Oddly enough, I love processed deli meat turkey. But maybe that’s because it doesn’t taste at all like Thanksgiving turkey. *shrug*
The kids don’t care for it, either.
For those reasons, I’ve secretly complained to Paul for years that I really want to make a ham for Thanksgiving. But I was so afraid of the resistance I would get from the family. And then he said, “Who cares?” Lol. So simple. I love him.
So, last year I did it. I told everyone I was making a ham, scalloped potatoes, and snap peas. No stuffing. No yam casserole.
And nobody cared! (Well, almost nobody *cough*) All that fretting for nothing.
I’m making that same ham again. And I suspect for many years to come.
It’s based on my mom’s ham. And it’s absolutely delicious!
- 1 fully cooked bone-in half shank spiral ham (about 6 pounds)
- 15 whole cloves
- 1/2 cup honey
- 1 cup brown sugar
- 1/2 cup orange juice
Preheat oven to 325 degrees. Place a baking rack in a shallow pan. Coat with nonstick cooking spray.
In a small bowl, whisk together the honey, brown sugar, and orange juice; set aside.
Distribute the cloves all around the ham, in between the spirals.
Place ham cut side down on the rack. Drizzle 1/3 of the glaze over the ham, spreading evenly.
Bake until an instant-read thermometer inserted into the thickest part reads 130-140 (approximately 2 hours depending on how many pounds your ham is.)
Drizzle the glaze 2-3 more times during the cooking process, spacing as evenly as you can, with the final drizzle during the last half hour.
Let ham rest for 10 minutes before carving. Serve with any reserved sauce or pan drippings.
If you buy a half shank ham that is not pre-cut/spiraled, you can score the ham in a diamond pattern using a sharp knife, cutting off the hard rind and some of the fat first. Stud the ham with the cloves, placing them in the slits.