Basic recipe for baked glazed ham

Ingredients:

• 1 piece of fully prepared ham on the bone weighing 4.5-5.5 kg, shank or butt
• Ingredients for the glaze (see recipe)

Preparation:

1. Let the ham sit at room temperature for 1 hour.
2. Position the oven rack on the bottom shelf; preheat the oven to 350°F (175°C). Trim the skin from the ham, leaving a 1/2-inch layer of fat. Using a sharp knife, make 2-inch-wide slits in the fat in a grid pattern, being careful not to cut through to the meat. Place the ham, fat side up, on the rack of a large roasting pan.
3. Pour 2 cups of water into a roasting pan; cover with foil. Bake until a thermometer inserted into the ham registers 115°F (45°C), 2 to 2 1/2 hours, adding an additional 1 cup of water to the pan if the liquid evaporates. Remove from the oven and remove the foil.
4. While the ham is baking, prepare the glaze (see recipes below).
5. Stir 1/4 cup of the broiler liquid into the glaze. Brush the ham with about half the glaze. Return to the oven and continue baking, brushing with glaze twice more, until caramelized and a thermometer reads 140°F (60°C), another 1 1/2 to 2 hours.
6. Transfer the ham to a cutting board or platter and let rest for 15-20 minutes. Strain the liquid from the roasting pan into a saucepan and simmer until slightly thickened. Pour the juices over the ham. Serve with the remaining glaze.
   
   

   Glaze recipes

   
   

   Mustard-orange glaze (pictured)

   
   Before baking, secure orange slices with cloves all over the ham. For the glaze, combine 3/4 cup light brown sugar, 0.5 cup Dijon mustard, and the juice of 2 oranges.
   
   

   Pineapple-rum glaze

   
   Before baking, secure thin pineapple slices with cloves all over the ham. For the glaze, simmer 2 cups of pineapple juice over medium heat until thickened, 7-8 minutes. Stir in 1 cup of pineapple jam, 1/4 cup of dark rum, 1 teaspoon of mustard powder, and 1/2 teaspoon each of ground cloves, allspice, and coriander.
   
   

   Pomegranate Jalapeno Glaze

   
   For the glaze, bring 2 cups of pomegranate juice to a simmer over medium heat and cook until thickened, 7-8 minutes. Stir in 1/4 cup hot mustard, 2 tablespoons red wine vinegar, 1 tablespoon chili powder, and 1 tablespoon jalapeño hot sauce. Brush the ham with the glaze as directed above and sprinkle with 2 teaspoons chili powder before returning to the oven. Add 1 cup of pomegranate seeds and 1 diced jalapeño to the reduced pan juices.
   
   

   Maple Cranberry Glaze

   
   For the glaze, simmer 2 cups cranberries, 1 cup cranberry juice, and 3/4 cup maple syrup with 4 sprigs thyme and 1 cinnamon stick over medium heat until syrupy, about 10 minutes. Remove from heat and stir in 1 tablespoon chopped thyme.
   
   

   Ginger-juniper glaze

   
   Before baking the ham, add 2 teaspoons of juniper berries and 1 teaspoon of black peppercorns to the water in the roasting pan. For the glaze, simmer 1 cup of ginger jam, 1/2 cup of dry vermouth, and 3 tablespoons of champagne vinegar over medium heat until syrupy, 4-5 minutes. Brush the ham with the glaze as directed in the recipe, sprinkling with 2 teaspoons of crushed juniper berries and 1 teaspoon of crushed peppercorns before returning it to the oven.
   
   

   Rosemary and Honey Mustard Glaze

   
   Before baking, place 4 sprigs of rosemary in a roasting pan with water. For the glaze, cook 1/2 cup each of grainy mustard, honey, and dry white wine over medium heat until syrupy, 3-4 minutes. Remove from heat and stir in 1 tablespoon of chopped rosemary.