Preparation Method
- Adjust the oven rack to lowest position and preheat the oven to BAKE 325°F.
- Braise the ham: place the ham cut-side down in the baking pan or a 9x13 casserole dish. Add the cider and spices to the pan. Place a large sheet of aluminum foil over ham and insert temperature probe into the side of the ham, making a hole in the foil for the probe. Seal foil tightly around edges of the pan. Place pan in the oven and insert the probe’s plug into the probe receptacle. Set the probe temperature for 130°F and roast until probe temperature chime sounds, about 2 hours.
- Make the glaze: while ham is braising, mix together the glaze ingredients in a small bowl.
- Remove the probe and pan from oven and adjust oven temperature to 350°F. Remove the probe from the ham, transfer the ham cut-side down to a cutting board and discard braising liquid or save for another use.
- Score the ham in a diamond pattern by making parallel slices about 1-inch apart and ¼-inch deep in one direction, then cutting similar slices in the other direction. Transfer the ham back to the baking pan, cut-side down. Thoroughly cover ham with glaze.
- Insert temperature probe into the side of the ham. Place the pan in the oven and insert the probe’s plug into the probe receptacle. Set the probe temperature for 140°F and roast until probe temperature chime sounds, 20 to 30 minutes. If desired, midway through cooking time, baste the ham with glaze that has dripped to the bottom of the pan.
- Remove the probe and pan from the oven and transfer ham to cutting board. Reserve any glaze from the bottom of the pan. Allow to rest for 15 to 20 minutes before carving. Serve with reserved glaze.
