Step 1

Preheat the oven to 325° F. Prep the ham by cutting off the rind, or skin. Place the ham on a rack in a roasting pan. Score the fat on the ham in a crosshatch pattern. Add a cup or so of water to the bottom of the roasting pan. Place a piece of parchment paper over the ham and then cover the whole roasting pan tightly with foil.

Step 2

Bake a fully cooked ham for 20 to 25 minutes per pound until it reaches an internal temperature of 140° F.

Step 3

To make the glaze, melt the butter in a small saucepan over medium heat. Add the cherry preserves, brown sugar, honey, Dijon mustard, Port wine, lemon juice, kosher salt, cinnamon, cloves, and pepper. Whisk until smooth. Bring to a boil and simmer for a few minutes. Set aside until needed.

Step 4

Once the ham reaches 130° F begin to add the glaze. Remove the foil and parchment and brush a thick layer of glaze over the ham. Return to the oven uncovered and continue to roast for another 10 minutes. Add another layer of glaze and continue roasting. Repeat as necessary until the ham has reached 140° F and the glaze begins to caramelize.

Step 5

The ham is done when it reaches an internal temperature of 140° F. When the ham is done, tent with a piece of foil and let rest until you’re ready to serve.