This sweet ham is good for all occasions: Easter, Christmas, or even a funeral reception. And if your grandmother happens to have died twice, this is exactly the ham she’d want.
- Yield: 12 to 14 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 2 Hours
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh oregano
- 1 (12–14 pound) boneless fully cooked ham
- ¼ cup apple cider vinegar
- ½ cup honey
- 1 teaspoon Worcestershire sauce
How to Make It
- In a small saucepan set over medium heat, melt the butter with the chopped oregano. Set aside.
- Preheat the oven to 350°F.
- Peel off and discard any rind from the ham, leaving a ¼-inch or so layer of fat. Score the fat in a crosshatch pattern, making sure not to cut into the meat.
- Transfer the ham to a rack placed in a large roasting pan. Cover the ham with parchment paper, then cover the roasting pan with aluminum foil. Bake for 1 hour.
- In a small saucepan set over medium-high heat, reduce the vinegar to about 1 tablespoon. Remove from the heat and whisk in the honey, Worcestershire sauce, and the reserved oregano butter. Set aside while the ham bakes.
- After the ham has baked for an hour, remove and discard the parchment and aluminum foil. If all the liquid in the roasting pan has evaporated, add 1 cup of water to the pan. Then, using a pastry brush, brush the ham with half of the honey mixture. Bake, uncovered, for an additional 30 minutes.
- After the 30 minutes, brush on the remaining glaze and bake for a final 30 minutes, or until the glaze is deep golden brown.
- Remove from the oven, transfer to a platter, and let rest for 15 minutes before slicing.