INGREDIENTS

- 1 whole bone-in honey ham (18–20 lbs.)
- 1/2 cup of your favorite Local Hive Honey
- 1/3 cup Dijon mustard, plus more for serving
- 1/3 cup packed light-brown sugar
- 1/4 tsp ground cloves

DIRECTIONS

1. Preheat oven to 325º with the rack low in the oven. Line a roasting pan that has a rack with foil. Wrap your ham in parchment, then foil – or parchment-lined foil. Transfer to pan with thicker rind side facing up. Bake for 2 1/2 hours. While the ham bakes, stir together Local Hive Honey, Dijon mustard, brown sugar, and cloves.
2. After baking, unwrap ham. Once it's cool enough to handle, use a thin-bladed knife to peel the rind from the ham and trim fat all over down to 1/2 inch. Score skin and fat with tip of knife in opposite directions to create a 3/4-inch-wide diamond pattern.
3. Bake ham, uncovered, for 30 minutes. Baste with some of the Local Hive Honey-mustard mixture from Step 1 and continue to bake, basting every 30 minutes. Check temperature regularly by inserting a thermometer into thickest part of the ham near the bone until interior heat reaches 145º. This typically takes about 2 hours. (You can also add water to pan, 1/4 cup at a time, to prevent scorching, then loosely cover the ham with foil if it begins to blacken.)
4. Let your ham sit for at least 20 minutes before carving. You can also let it cool completely and serve at room temperature.
5. Thinly slice your ham against the bone, then serve. You can also stir together more of the Local Hive Honey mustard and serve as a sauce for dipping.