A touch of creamy garlic sauce boosts the sweet flavors of this Italian-influenced glaze for an irresistible variation on the classic honey ham.
1 (8-10 pound) bone-in ham (not spiral sliced)
¼ cup water
¼ cup Armanino Creamy Garlic Sauce
6 tablespoons mild honey, such as clover or wildflower
¼ cup fresh orange juice (from 1 orange)
1 tablespoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
Preheat the oven to 350°F with a rack in the center. Line a roasting pan with foil for easy clean up and place a rack on top. If the ham still has the rind/skin, remove with a sharp knife. Score the ham all over in a crosshatch pattern about ½” deep.
In a small saucepan, whisk together the remaining ingredients – water, creamy garlic sauce, honey, orange juice, Dijon, salt and pepper. Bring to a boil then reduce the heat to medium-low and reduce for 15-20 minutes until the mixture has thickened to a glaze like consistency.
Place the ham on the rack in the prepared roasting pan. Brush with about a third of the glaze, cover with foil and bake for 50 minutes.
Remove from the oven, discard the foil and brush again with half of the remaining glaze (the second third of the total) and continue cooking, uncovered, for another 50 minutes.
Brush a final time with the remaining glaze and return to the oven until it has cooked for a total of 15 minutes per pound, 10-40 minutes more or an instant-read thermometer inserted in the thickest part of the ham reads 125°F. If the ham is browning too quickly toward the end, tent with foil. Rest for 15 minutes before carving. Serve warm or room temperature.
Do ahead: the glaze can be made up to 1 day ahead and refrigerated.
The ham is fully cooked so the purpose here is to add some flavor with a caramelized glaze and to slowly warm through. Serve warm or room temperature with plenty of leftovers for sandwiches and omelets.
Be sure to save the ham bone for a pot of soup later on.