The holiday centerpiece: scored, clove-studded, and lacquered in honey-mustard glaze every 20 minutes until burnished mahogany.
What you need
Ingredients
Servings
10
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Ham — bone-in, fully cooked
Cloves — whole
4 steps
Method
1
Score the surface in a diamond pattern, stud the crossings with cloves, and set in a foil-lined pan with a cup of water.
2
Warm at 160°C, covered, 90 minutes (a cooked ham only needs heating to 60°C).
90 min — timer available in cooking mode
3
Simmer the glaze 2 minutes. Uncover the ham and paint every 15–20 minutes at 200°C for the final 30–40, until deeply lacquered.
35 min — timer available in cooking mode
4
Rest 20 minutes and carve. The bone is next week's split-pea soup — guard it.
20 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.