Active Time

　　20 minutes

　　Total Time

　　2 hours

　　Here's a foolproof base recipe and three delicious ways to dress up your holiday ham. Don't forget to save the bone for a fabulous soup! And remember, if you're not feeding a huge crowd, you can easily halve this recipe for a smaller ham. If this is your first time making ham (or you need a refresher) see our guide to cooking ham for the holidays.

　　

Ingredients

Serves 16-20

　　

For the ham:

One 12-14-pound cured and smoked bone-in ham, preferably with a layer of fat

　　

Choose Tangy Peach Mustard:

1 1/2 cups peach preserves

　　1 cup Dijon mustard (preferably country Dijon)

　　1/2 cup cider vinegar

　　1 tablespoon fresh thyme leaves

　　4 medium shallots, finely chopped (about 1 1/3 cups)

　　

Or choose Sweet and Spicy Jerk:

1 1/2 cups hot pepper jelly

　　3/4 cup orange juice

　　3 tablespoons finely grated garlic

　　3 tablespoons finely grated ginger

　　3 tablespoons whole allspice, crushed

　　1 tablespoon cayenne pepper

　　

Or choose Smoky BBQ Maple:

1 cup pure maple syrup

　　1/4 cup smoked paprika

　　2 tablespoons ground cinnamon

　　2 tablespoons ground cumin

　　2 tablespoons garlic powder

　　2 tablespoons onion powder

　　2 tablespoons coarsely ground black pepper

　　

For serving:

Biscuits or soft dinner rolls

　　Spicy Honey Mustard

　　Pickles

　　

Special Equipment:

A roasting pan with rack

　　

Step 1

Preheat oven to 350°F, with the rack in the lower third of oven. If your ham has a layer of fat, use a sharp paring knife to score the fat in a diamond crosshatch pattern, about 1 inch wide and 1/2 inch deep.

　　

For Tangy Peach Mustard Ham or Sweet and Spicy Jerk Ham:

Step 2

In a medium bowl, mix together the glaze ingredients of your choice. Brush all over ham (reserving some glaze for basting while cooking).

　　

For Smoky BBQ Ham:

Step 3

Brush the ham with maple syrup (reserving some syrup for basting while cooking). Combine the rest of the ingredients in a medium bowl, then rub all over ham, pressing into syrup to adhere.

　　

Step 4

Position roasting rack in roasting pan; pour 2 cups water into pan and place prepared ham on rack. Cover pan with foil and bake 1 hour. Remove pan from oven, remove foil, and brush ham with reserved glaze or maple syrup. Increase the oven temperature to 400°F.

　　

Step 5

Return ham to oven uncovered. Bake until glaze has caramelized and the ham's internal temp reads 135°F when an instant-read thermometer is inserted in the middle of the ham (avoiding bone), brushing with more glaze or syrup if desired, 40 minutes to 1 hour more.

　　

Step 6

Let rest 10 minutes before carving. Serve with biscuits or rolls, mustard, and pickles.

　　

Do Ahead

Step 7

Glazes can be made up to 3 days in advance and refrigerated. Rub (without maple syrup) can be made up to 1 month in advance and kept at room temperature.

　　Cooks' Note

　　Country Dijon is a rustic blend of Dijon and whole grain mustard.