This hard-to-resist ham makes a great centerpiece at a brunch. Moist and succulent within, it has a delicious crusted exterior that is both sweet and spicy. Leftovers are delicious in sandwiches as well as in many egg dishes.

　　

Ingredients

serves 12 to 16

　　

For the Ham

One 12-pound bone-in cured ham

　　

For the Rub

2 cups packed dark brown sugar

　　1/4 cup kosher salt

　　1 tablespoon ground cinnamon

　　1/4 cup dry mustard

　　2 tablespoons freshly ground black pepper

　　1/2 teaspoon ground cloves

　　1 cup Dijon mustard for coating the ham

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Score the ham about 1/2-inch deep with a sharp knife, making diamond patterns along the surface.

　　

Step 3

Make the rub: Combine the brown sugar, salt, cinnamon, dry mustard, pepper, and cloves in a bowl.

　　

Step 4

Rub the ham all over with the Dijon mustard, making sure to get into the scored cuts. Generously coat the ham with the rub, making sure some gets into the scored cuts and using up all the rub.

　　

Step 5

Pour 3 cups of water into the bottom of a roasting pan that is large enough to hold the whole ham. Place the ham in the center of the roasting pan. Cover the ham with aluminum foil.

　　

Step 6

Roast the ham for about 2 1/2 hours, basting it every 20 minutes with the caramelizing glaze, until it is nice and brown. As the scored cuts open, be sure to baste often, brushing with the glaze. Add more water if needed to prevent the glaze from burning.

　　

Step 7

Remove the ham from the oven and allow it to cool for 15 minutes before slicing.

　　

Maple-Glazed Smoked Ham Variation

Step 8

Pour 1 tablespoon maple syrup over a 3-ounce portion of ham steak. Bake in a preheated 425°F oven for 7 minutes. This will yield one serving.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.