Orange Candied Honey Baked Ham

Place the ham in a large baking dish. Pour 2 cups of the orange juice into the bottom of the dish.

Drizzle 2 tablespoons of honey over the ham. Cover the dish tightly with aluminum foil.

Bake in a preheated 300°F (150°C) oven for 10 minutes per pound (e.g., an 8.5 lb ham bakes for about 85 minutes).

While the ham bakes, prepare the glaze. In a saucepan, combine the zest of two oranges, dark brown sugar, 1/4 cup honey, unsalted butter, cinnamon sticks, ground cloves, and freshly grated nutmeg.

Add the remaining 1 cup of orange juice and a pinch of kosher salt to the saucepan. Bring to a boil over medium-high heat, stirring gently once.

Once boiling, reduce the heat to medium and let it simmer without stirring until the glaze is candied and coats the back of a spoon, about 5-7 minutes.

Turn off the heat and stir in the apple cider vinegar. Set the glaze aside.

After the initial baking time, remove the ham from the oven. Uncover it and place it on a wire rack set inside the baking dish.

Brush the ham all over and between the slices with half of the prepared glaze.

Return the ham to the 300°F oven, uncovered, and bake for another 15 minutes.

Remove the ham from the oven and increase the oven temperature to 425°F (220°C).

Brush the ham again, all over and between the slices, with the remaining glaze.

Return the ham to the 425°F oven and bake until the glaze is beautifully caramelized, about 8-10 minutes.

Remove the ham from the oven, transfer to a serving platter, and let it rest.

Pour all the pan drippings into a saucepan. Bring to a boil and let it reduce until foamy and slightly thickened, about 10 minutes, to create a finishing sauce.

Let the sauce cool for about 8 minutes, then pour it over the ham before serving. Garnish with orange wedges and rosemary if desired.