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