Ingredients
1 (10 lb) fully cooked smoked reduced-sodium ham
1 teaspoon ground allspice
cooking spray
24 whole cloves
1/4 cup honey
1 cup sweet marsala wine, divided
Method
Sources
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dataset
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Raw unfiltered honey — baking, glazes, tea, cheese boards
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Raw unfiltered honey — baking, glazes, tea, cheese boards
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark robust buckwheat honey — intense, molasses-like, gingerbread
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Preheat oven to 275 degrees F. Trim rind and excess fat from ham, leaving a 1/8-inch thick layer of fat. Score sides and top of ham in a diamond pattern; sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham; drizzle with honey. Bake at 275 degrees for 30 minutes. Pour 1/2 cup Marsala over ham. Bake 30 minutes; baste with 1/2 cup Marsala. Bake an additional 1 hour and 10 minutes or until ham is thoroughly heated. Place ham on a platter; cover with foil. Let stand 15 minutes.