Step 1: Preheat the Oven

Start by preheating your oven to 325°F (165°C). This low-and-slow cooking method is essential to ensure the ham stays juicy and tender throughout the roasting process. Preheating the oven also ensures that the ham cooks evenly.

Step 2: Prepare the Ham

Place your ham on a large roasting pan, fat side up. If the ham is spiral-cut, make sure the slices are slightly separated to allow the glaze to seep between them. Pat the ham dry with paper towels to remove any excess moisture—this helps the glaze adhere better. You can also score the surface of the ham in a diamond pattern with a sharp knife, but this is optional and typically only necessary if the ham is not spiral-cut. Scoring the surface allows the glaze to penetrate deeper into the meat, enhancing the flavor.

Step 3: Make the Balsamic Dijon Glaze

In a medium saucepan, combine the balsamic vinegar, Dijon mustard, brown sugar, honey, soy sauce, olive oil, and minced garlic. Whisk everything together over medium heat until the sugar has completely dissolved. Once dissolved, let the mixture come to a gentle simmer. Keep stirring occasionally for about 5–7 minutes, or until the glaze has thickened slightly. It should become syrupy but not too thick—this allows it to coat the ham perfectly without being overly sticky.

Taste the glaze and adjust the seasoning with salt and freshly ground black pepper as needed. You can also add extra Dijon mustard for more spice or a little more honey if you prefer a sweeter glaze.

Step 4: Glaze the Ham

Once the glaze is ready, use a brush to generously coat the surface of the ham with the glaze. Make sure to get into all the cracks and crevices, especially if you’re using a spiral-cut ham. Reserve about half of the glaze for later basting during the roasting process. The glaze should coat the ham evenly, giving it a beautiful sheen.

Step 5: Roast the Ham

Place the glazed ham in the preheated oven and roast for about 1 hour and 30 minutes. Every 30 minutes, baste the ham with the reserved glaze. This step is essential because it allows the glaze to build up on the surface of the ham, caramelizing it and intensifying the flavor. The basting also keeps the ham moist as it cooks.

If the glaze starts to darken too quickly or become too sticky, you can loosely cover the ham with aluminum foil to prevent it from burning. Just be sure to uncover it during the last 15-20 minutes to allow the glaze to fully caramelize.

Step 6: Rest the Ham

Once the ham reaches an internal temperature of 140°F (60°C), it’s ready to come out of the oven. Use a meat thermometer to check the temperature at the thickest part of the ham. Once done, remove the ham from the oven and give it a final brush with the remaining glaze for an extra glossy finish. Let the ham rest for 10–15 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring that every slice is tender and juicy.

If you’d like, garnish the ham with fresh thyme or rosemary for an aromatic touch and a pop of color.