Ingredients
- 1 fully cooked bone-in ham (6–8 lbs)
- ½ cup honey
- ¼ cup brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp ground cloves (optional)
Instructions
- Preheat your Whynter combi oven to 325°F with 30% steam.
- Score the surface of the ham in a diamond pattern.
- Place ham in a roasting pan and cover loosely with foil.
- Heat for about 10–12 minutes per pound.
- While heating, mix honey, brown sugar, mustard, vinegar, and cloves.
- During the last 30 minutes, remove foil and brush glaze generously over the ham.
- Increase to 375°F, no steam, for the final 10–15 minutes to caramelize.
- Let rest 10–15 minutes before slicing.
Positioning tip: Steam keeps it juicy, dry heat finishes it like a traditional oven.
