Although spiral-cut ham comes fully cooked, a low, slow roast will heat it through and caramelize its sticky, spiced glaze. At Thomas Keller’s Bouchon Bistro, a ham is glazed with pan drippings, local honey, and fragrant cinnamon and clove for their annual Thanksgiving feast, which they serve to veterans and their families. This recipe first appeared in our November 2014 issue with the story Holiday for the Heroes.
- 1 (8–10-lb.) bone-in, spiral-cut ham, room temperature
- 3 cups honey
- 2 tbsp. ground cinnamon
- 2 tbsp. unsalted butter
- 1 tbsp. whole cloves
- Heat oven to 325°. Place ham on a baking sheet fitted with a wire rack; pat dry using paper towels. Boil honey, cinnamon, butter, and cloves in a 4-qt. saucepan, 2–3 minutes. Brush half the honey mixture over ham and in between slices; bake, basting often with remaining honey mixture until ham is browned and an instant-read thermometer inserted into thickest part of ham reads 120°, 1–1 1⁄2 hours. Let rest 10 minutes before serving.