Ingredients:
- 1 whole bone-in ham, about 12 lb. (6 kg)
- Whole cloves for studding ham (optional)
- 1 cup (8 oz./250 g) Maple-Bourbon Roasting Glaze
Directions:
Remove the ham from the refrigerator and let stand at room temperature for 1 hour.
Preheat an oven to 325°F (165°C).
Remove the ham from the packaging and place on a rack in a large roasting pan. Using a sharp knife, score the fat in a diamond pattern. Stud the intersections of the diamonds with a clove.
Transfer to the oven and roast the ham for 2 hours. Remove from the oven and brush the ham with some of the glaze. Continue roasting, brushing the ham with the glaze every 30 minutes, until the internal temperature of the meat registers 140°F (60°C), about 1 1/2 to 2 hours more. If the surface becomes too dark while cooking, tent the ham loosely with aluminum foil.
Transfer the ham to a carving board and let rest for 10 to 15 minutes. Cut the ham into slices and arrange on a warmed platter. Serves 12 to 14.
Williams Sonoma Test Kitchen