HOW TO COOK HAM ON THANKSGIVING RECIPES

Steps:

• Make the glaze. Place 3/4 cup packed light brown sugar, 1/2 cup honey, 1/2 cup water, 1/4 cup Dijon mustard, and 10 whole cloves in a small saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Simmer until the glaze is homogeneous and fragrant from the cloves, about 5 minutes. Remove from the heat, then remove the cloves with a spoon.
• Prepare the ham. Place 1 spiral-cut ham in a 6-quart or larger slow cooker, making sure you can put the lid on. You may have to turn the ham on its side, or trim a bit off the top if your ham is too large. Gently pull apart the ham's slices and separate them.
• Add the glaze. Pour the glaze over the ham, trying to cover as much of the ham as possible, but not worrying too much, as the glaze will fall back into the slow cooker.
• Cook and baste the ham. Cover and cook on the LOW setting for 4 to 5 hours. Every hour (or as you remember), baste the ham with the glaze. You can also flip the ham halfway through cooking, if desired. The ham is ready when it reaches an internal temperature of 140°F. Serve with the thickened glaze.

Steps:

• Preheat oven to 325°. Place ham on a rack in a large roasting pan. Cover pan with foil. 
• Bake ham until internal temperature reaches 120° to 130°, about 2 hours. 
• Meanwhile, make glaze: In a small saucepan over medium heat, combine preserves, bourbon, honey, cloves, and cayenne. Bring to a boil, then reduce heat and let simmer, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Glaze will thicken as it cools. 
• After ham reaches at least 120°, remove from oven and remove foil. Brush with about half of the glaze, aiming between all the slices. 
• Place back in oven, uncovered for 15 minutes. Remove from oven once more and brush with remaining glaze all over top and between slices again. 
• Place back in oven and continue to cook until ham reaches an internal temperature of 145°, 15 to 20 minutes more. Let ham cool for 10 minutes before carving.