Servings: 12 servings | Prep time: 20 minutes | Cooking time: 2.5 hours
Ingredients
- 1 fully-cooked bone-in ham (8-10 lbs)
- 2 cups sorrel juice (prepared by steeping dried sorrel petals in hot water, then straining)
- 1 cup British Class brown sugar
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 teaspoon Cool Runnings ground cloves
- 1 teaspoon Cool Runnings ground allspice
- 1 teaspoon Cool Runnings ground ginger
- 1 teaspoon Cool Runnings black pepper ground
Directions
1. Preheat your oven to 325°F (163°C).
2. Score the surface of the ham in a diamond pattern about 1/4-inch deep. Place whole cloves in the center of each diamond for added flavor and presentation.
3. In a saucepan, combine sorrel juice, brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, allspice, ginger, and black pepper. Bring to a simmer over medium heat, stirring occasionally, until the mixture thickens slightly.
4. Brush a generous amount of the sorrel glaze over the scored ham, ensuring it gets into the cuts. Reserve some of the glaze for basting during cooking.
5. Place the glazed ham in a roasting pan, tent with foil, and bake in the preheated oven. Baste with the remaining glaze every 30 minutes.
6. Bake until the internal temperature reaches 140°F (60°C), uncovering for the last 30 minutes to allow the glaze to caramelize.
7. Allow the ham to rest for 15-20 minutes before carving and enjoy.