Smoked Ham with Clove and Honey Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A smoky ham infused with aromatic cloves and finished with a sticky honey glaze that balances sweet and savory flavors. This American-inspired barbecue recipe, ready in about 110 minutes, pairs bone-in smoked ham, whole cloves, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 10, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 10 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 325°F (163°C). Score the surface of the 7-pound smoked ham in a diamond pattern about 1/4 inch deep.
  2. Step 2: Press 25 whole cloves evenly into the intersections of the scored diamonds.
  3. Step 3: In a small saucepan over medium heat, combine 3/4 cup honey, 1/2 cup apple juice, 2 tablespoons Dijon mustard, and 1/4 teaspoon ground black pepper. Heat, stirring occasionally, until the mixture is smooth and just begins to bubble, about 3 minutes.
  4. Step 4: Place the ham on a rack in a roasting pan and brush half of the honey glaze over the ham.
  5. Step 5: Cover loosely with foil and bake for 1 hour and 15 minutes, basting every 20 minutes with the remaining glaze.
  6. Step 6: Remove the foil and bake for an additional 15 minutes to let the glaze caramelize, watching carefully.
  7. Step 7: Remove the ham from the oven and let it rest for 15 minutes before slicing to ensure juicy meat.

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