Active Time

　　20 min

　　Total Time

　　4 hr (includes cooling)

　　Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.

　　

Ingredients

Makes 12 to 16 servings

　　3 tablespoons unsalted butter

　　2 tablespoons chopped thyme

　　1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour

　　1/4 cup cider vinegar

　　1/2 cup mild honey

　　1 teaspoon Worcestershire sauce

　　

Step 1

Melt butter with thyme and let stand until ready to use.

　　

Step 2

Preheat oven to 350°F with rack in lower third.

　　

Step 3

Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.

　　

Step 4

Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.

　　

Step 5

Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.

　　

Step 6

Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.