Set the ham out at room temperature for 30 to 60 minutes if possible. Adjust the oven rack to accommodate the ham set in a pan with a roasting rack. Preheat oven to 325°F. Timing can vary. Use a thermometer to be sure, although a precooked ham can acutally be eaten without heating.

Add the chopped onion, garlic, apple cider vinegar, mustard, juice of choice, and cloves to the bottom of the roasting pan, stirring to combine. Score the ham in a crosshatch pattern, unless it’s a spiral cut. Place a rack over the liquid in the roaster. Cover, or if the cover doesn’t fit, cover tightly with aluminum foil.

Figure out how long it will take to cook the ham to 140 degrees F., the recommended time to heat your basic bone-in vacuum-packed ham, and when to glaze it (start the glaze an hour before it’s finished heating). Your ham should specify on the label the heating instructions – follow them. If the instructions aren’t on the ham, see if another ham in the grocery bin has instructions and take a photo.

If no instructions, as a general rule, heat for 10 to 15 minutes per pound.

• 10 pound ham 100 minutes (1 hour 40 minutes) to 150 minutes (2 hours 30 minutes)
• 11 pound ham 110 minutes (1 hour 50 minutes) to 165 minutes (2 hours 45 minutes)
• 12 pound ham 120 minutes (2 hours) to 180 minutes (3 hours)
• 13 pound ham 130 minutes (2 hours 10 minutes) to 195 minutes (3 hours 15 minutes)
• 14 pound ham 140 minutes (2 hours 20 minutes) to 210 minutes (3 hours 30 minutes)

Begin to glaze an hour before the ham is done, so subtract an hour from the total cooking time, so you’ll know at what point to add the first glazing. At that point, remove the ham from the oven and remove the foil. Baste the ham with the liquid, then remove the rack and ham from the roasting pan to a platter (it will drip) and set aside.

Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a saucepan and add the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.

Bring the mixture to a good boil and boil until thick and reduced enough to coat the ham without dripping, about 10 to 12 minutes. Brush the glaze onto the ham, then place the roasting rack back into the roaster. Add water to just below the level of the rack (to prevent dripping glaze from burning on the bottom of the roaster.  Add the ham on top of the rack.

Glaze the ham, and return it to the oven, uncovered, for a total of an hour more or until the temperature is 140 degrees F. Glaze every 20 minutes, and with each glaze, turn the roaster front to back so the glaze caramelizes evenly. Be prepared to pull it when it reaches 140 degrees F.

Rest the ham for 20 to 40 minutes. Slice the ham, and serve.

Notes: There may be extra glaze, and the drippings will be a little sweet/sour. Either combine the two and pass with the ham or consider an alternative use for them. At our house, we often use that glaze for chicken wings.