Heat in a small saucepan over medium heat until golden brown:
- 4 tablespoons unsalted butter
Add, and combine until sugar is dissolved:
- 200 grams (~1 cup) brown sugar
- 170 grams (~1/2 cup) honey
- 30 grams (~2 tablespoons) Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Reduce heat to low. Add, and cook until fragrant:
- 4 cloves garlic, smashed
Side aside, and allow to cool.
Preheat oven to 250 degrees.
Add water to a foil-lined roasting pan, and place ham on rack in roasting pan.
- Fully-cooked ham
- 1/2 cup water
Bake to an internal temperature of 140 F (about 20 minutes per pound).
Combine glaze with pan drippings, increase oven temperature to 425 F, and repeatedly baste glaze onto ham and bake until bubbling and caramelized.
Allow 15 minutes to rest.