In a saucepan over low heat, combine the honey, orange juice, orange zest, ground cinnamon, and ground cloves. Stir until the mixture is well combined and slightly warmed. Remove it from the heat and set it aside.
Place the bone-in ham in a large roasting pan, fat side up.
Using a sharp knife, score the ham by making shallow cuts across the surface in a diamond pattern. This allows the glaze to penetrate the meat and adds an appealing look.
Generously brush the ham with a portion of the prepared honey-orange glaze, ensuring it's well coated. Reserve the rest of the glaze for basting during cooking.
Cover the ham with aluminum foil and place it in the preheated oven. Bake for about 15-18 minutes per pound (according to the ham's weight). This should take approximately 3.5 to 4 hours for a 12-pound ham.
Every 30 minutes, remove the ham from the oven and baste it with the remaining honey-orange glaze. This step adds extra flavor and helps create a beautifully caramelized glaze.
Use a meat thermometer to check the internal temperature. The ham is ready when it reaches an internal temperature of 145°F.
Once the ham reaches the desired temperature, remove it from the oven and cover it loosely with foil. Allow it to rest for about 15-20 minutes. During this time, the internal temperature will continue to rise a few degrees, and the juices will redistribute, ensuring a juicy and flavorful ham.
Carve the ham and serve it with any remaining glaze as a drizzle or dipping sauce. Enjoy!
Notes
Choose bone-in ham for better flavor and presentation.
Allow ham to reach room temperature before baking for even cooking.
Score the ham for glaze penetration and an attractive pattern.
Pat the ham dry before applying the glaze for better adherence.
Monitor baking time (15-18 minutes per pound) and use a meat thermometer.
Rest the ham before carving to retain juiciness and flavor.
Ensure the ham reaches a safe internal temperature of 145°F.
Slice ham against the grain for tender cuts.
Store leftover ham in the freezer in an airtight container for up to 4 months.