Traditional Ham Roast

Thanksgiving is all about Turkey in America, but we wanted to highlight another holiday tradition that’s a lot easier to prepare and definitely speaks to most German taste buds as well - Ham Roast!

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit (about 175 C)
   
2. Score the ham’s outer layer of fat (=make a criss-cross pattern) and stick the whole cloves all over it, about 1 inch apart. In a small bowl, combine cinnamon and allspice and coat the fat of the ham with the spices. Cover with aluminum foil and bake I the oven for 30 minutes.
   
3. While the ham bakes, heat the Dijon mustard, brown sugar, and honey in a small saucepan and whisk to combine. When the sugar has melted, thin it out with the orange and lemon juice and add the ginger ale so that it is thin enough to spread but thick enough to stick to the ham. Remove the ham from the oven and glaze it all over with the honey-Dijon mixture. Continue to cook uncovered, glazing every half-hour, until the inside of the thickest part of the ham registers 120 degrees, about 20 minutes per pound.
   

INGREDIENTS

• one 14-16-pound bone-in smoked ham
  
• 1/2 cup whole cloves, or enough to cover the ham
  
• 1 tablespoon cinnamon
  
• 1 tablespoon allspice
  
• 1/2 cup Dijon mustard
  
• 1 cup brown sugar
  
• 1/4 cup honey
  
• Juice from 1 orange
  
• Juice from 1/2 lemon
  
• 1/4 cup ginger ale soda