Monte Matthews sits with his ham. He developed the recipe for one of Saveur’s most beloved recipes.
Monte Matthews was working in advertising before he developed the recipe for one of Saveur’s most beloved recipes. Courtesy of Monte Mathews

“People are constantly asking me about my ham,” says author Monte Mathews, “and they are always astonished when I tell them what it is.” Ann Mathews, his sister, held out for years, content with buying honey-baked hams (in Atlanta) and driving them home (to Waterloo, Ontario). Now, however, she makes her own, Monte’s way.

Yield: serves ABOUT 30


  • 15 lb. smoked ham on the bone
  • 1 12 cups orange marmalade
  • 1 cup dijon mustard
  • 1 12 cups firmly packed brown sugar
  • 1 tbsp. whole cloves


  1. Preheat oven to 300°. Trim tough outer skin and excess fat from ham. Place ham, meat side down, in a large roasting pan and score, making crosshatch incisions with a sharp knife. Roast for 2 hours.
  2. Remove ham from oven and increase heat to 350°. For glaze, combine orange marmalade, mustard, and brown sugar in a medium bowl. Stud ham with whole cloves (stick one clove at the intersection of each crosshatch), then brush with glaze and return to oven.
  3. Cook ham another 1 1⁄2 hours, brushing with glaze at least 3 times. Transfer to a cutting board or platter and allow to rest for about 30 minutes. Carve and serve warm or at room temperature.