- 1 ½ cups brandy
- 1 ½ cups light brown sugar (packed)
- 1 ½ tablespoons yellow mustard seeds
- 6 cloves
- 2 cinnamon sticks
- One bone-in, fully cooked smoked ham, 10 to 14 pounds
Preheat the oven to 325°F and position a rack near the bottom of the oven. Line a roasting pan with aluminum foil and place a small rack in the bottom of the roasting pan.
In a medium saucepan combine the brandy, brown sugar, mustard seeds, cloves, and cinnamon sticks and heat over low heat until the sugar is completely dissolved.
Using a sharp knife, score into the fatty layer of the skin in a diamond pattern, cutting about ¼-inch deep. Place the ham onto the rack in the roasting pan. Brush the ham with the glaze and place in the oven. Bake the ham uncovered, basting every 30 minutes, until the ham is heated through and nicely glazed, usually 15 to 20 minutes per pound.* Remove the ham from the oven and allow to rest at least 20 minutes before carving.
*Note: We tested this recipe using a half-ham weighing 10 pounds and it was ready after cooking 3 hours. In the restaurant, Chef Tim cooks whole hams in a rotisserie oven, basting them every 30 minutes, for 3 to 4 hours, depending on size. If you have a rotisserie at home and would like to cook your ham on it, just note that cooking time will vary depending on the temperature of your rotisserie.
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