We've got the perfect glaze for your holiday pasture raised ham! Fragrant cinnamon and clove infuse a melted honey-butter mixture to glaze your fully cooked, smoked ham above and beyond its already incredible flavor. Our hams start with heritage breed, pasture raised pork known for its superior taste, then spend two weeks in a flavorful brine, before finishing off in the smoker for top-notch flavor. A gentle reheat with this spiced honey glaze will keep things moist and tender while adding some very festive flavor. 

• One 4-5 Lb. 1915 Farm Pasture Raised Smoked Boneless Ham (currently sold out, thank you so much for your support. More coming in December!)
• 3 cups honey
• 2 Tbsp salted butter
• 2 Tbsp ground cinnamon
• 2 Tbsp whole cloves

Preheat oven to 325°

Place ham on a baking sheet fitted with a wire rack. In a small saucepan, add honey, butter, cinnamon, and cloves. Bring to a boil for 2-3 minutes.

Brush half the honey mixture over ham, and bake, basting often (every 15-20 minutes) with remaining honey mixture until ham is browned and the thickest part of the ham reaches 120° – about 1-1.5 hours (an internal in-oven probe is incredibly helpful here). Note that some prefer to heat ham up to 140°; it's fully cooked so go with your preference. Since this recipe makes plenty of glaze, reserve a warmed portion for drizzling over slices of ham after serving. 

Let rest 10 minutes before slicing and serving. Enjoy! 

Recipe by the iconic Thomas Keller