Ingredients
- 2 pounds boneless picnic ham, or more to taste
- sea salt to taste
- ½ cup brown sugar
- ¼ cup sorghum syrup
- 2 tablespoons brown mustard
- 1 tablespoon brandy
- 1 tablespoon dry mustard
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 24 whole cloves
- 2 cups brewed coffee, or as needed
What Makes This Recipe So Great
Pro Cooking Tips
- Glaze the ham during the last 30 minutes of baking for a beautiful caramelized finish.
- Let the ham rest for 10-15 minutes before slicing to lock in the juices.
Step 1
Gently heat your oven to 350°F (175°C). Take your ham and place it fat side up on a rack inside a roasting pan. Using a sharp knife, score the fat in a crisscross pattern and sprinkle some sea salt over it.
Step 2
In a bowl, mix together the brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger to make a delicious basting sauce. Brush about a third of this mixture over the top of the ham, then press cloves into the scored fat for extra flavor. Pour some coffee into the bottom of the roasting pan to keep things moist while it cooks.
Step 3
Pop the ham in the oven and every 30 minutes, brush it with more of that basting sauce. Keep doing this until the ham reaches an internal temperature of 165°F (74°C), which should take around two hours. Once it’s done, let it rest a bit before slicing and serving.
