SMOKED HAM HONEY GLAZE RECIPES

Steps:

• Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved.
• Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F.
• Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.)

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.