Score the fat. Use a sharp knife to cut a diamond pattern into the outer fat layer. It looks fancy and helps the glaze seep into the nooks.
Cloves? Stick whole cloves into the diamond centers. It smells like a witch’s cottage (in the best way). Just don’t bite into one. They’re like spicy wooden toothpicks.
And if your ham comes with a little packet of “glaze” or “flavor packet,” throw it away. I’m serious. It’s usually corn syrup and sadness. Make your own with brown sugar, mustard, and a splash of orange juice.
You’re welcome.
What About Leftovers?
Leftover ham is a gift. Reheat it gently—in a pan with a splash of water or broth, covered. Microwave? Only if you’re a monster who likes hockey pucks.
Or eat it cold, straight from the fridge. No judgment. I do it at 2 AM. It’s a midnight snack of champions.
So there you go. 140°F for pre-cooked. 325°F oven. Foil. Glaze last. Rest. You’ve got this. Now go make that pig proud.
