Ham Recipes With Cloves: Clove-Studded Roast

This clove-studded fresh ham roast is a bone-in pork leg seasoned with whole cloves and finished with a cider, brown sugar, and mustard glaze. The cloves add warm, aromatic spice, while the sweet-tart glaze complements the savory pork; serve the roast sliced as a centerpiece or use the leftovers in sandwiches.

Fresh ham is an uncured pork leg, not the pink, salty cured ham often sold ready to eat. Ask a butcher for a bone-in, cook-before-eating fresh ham roast, and use a thermometer to guide the cooking because shape and bone size affect the timing.

Ingredients

1 bone-in fresh ham roast, about 5 lb (2.3 kg), skin removed and a thin layer of fat left on
2 tsp kosher salt (about 6 g; use a little less if using fine table salt)
20 whole cloves (about 3 g)
1 cup water (240 ml), for the roasting pan
1/2 cup apple cider (120 ml), for the roasting pan
1/2 cup packed light brown sugar (100 g)
2 tbsp Dijon mustard (30 g)
1 tbsp apple cider vinegar (15 ml)
1/2 tsp ground black pepper (about 1 g)
1/4 tsp ground cinnamon (about 0.6 g)

Instructions

Prepare the roast and oven. Take the ham out of the refrigerator about 30 minutes before roasting so it loses some of its chill while you prepare the glaze and pan. Keep it on a rimmed tray, and do not leave it at room temperature longer than 2 hours. Heat the oven to 325°F (163°C). Set a rack in a large roasting pan. Pat the roast dry with paper towels; drying the surface helps the seasoning cling and makes it easier to score.
Score and season. With a sharp knife, score the fat in a shallow diamond pattern, making cuts about 1/4 inch (6 mm) deep. Avoid cutting deeply into the meat, since deep slashes can let the juices escape. Rub the salt over the roast, including the scored areas. Press a whole clove into each of about 20 intersections in the pattern, with the bud pointing out so the cloves are easy to spot and remove after roasting.
Set up the roasting pan. Place the ham fat-side up on the rack. Pour the water and apple cider into the bottom of the pan, not over the seasoned meat. The liquid helps keep the drippings from scorching and provides a little moisture in the oven; it will not submerge or braise the roast. Tent the ham loosely with foil, leaving room for air to circulate.
Roast until nearly done. Roast for about 1 hour 30 minutes. Meanwhile, stir the brown sugar, Dijon mustard, vinegar, black pepper, and cinnamon together in a small saucepan. Warm over low heat for 3 to 5 minutes, stirring until the sugar dissolves and the mixture is smooth. Do not boil it hard; a gentle warm-up makes a brushable glaze without turning the sugar bitter. Set aside half of the glaze in a clean bowl for serving, and keep the portion for brushing separate.
Glaze and finish roasting. Remove the foil and brush the ham with a thin layer of glaze. Return it to the oven and roast uncovered for about 45 minutes more, brushing with another thin layer every 15 minutes. If the pan is dry, carefully add a little hot water. Begin checking the thickest part of the meat before the estimated finish time; avoid touching the bone with the thermometer, since that can give a misleading reading. USDA FSIS guidance sets the safe minimum for whole cuts of pork at 145°F (63°C), followed by a 3-minute rest; check the center with a food thermometer and continue roasting in 10- to 15-minute intervals if needed. The surface should be glossy and browned, not blackened. If the glaze darkens too quickly, loosely cover the roast with foil.
Rest, then carve. Transfer the roast to a carving board and rest it for 20 minutes before slicing. This exceeds the required 3-minute safety rest and gives the juices time to settle. Remove the whole cloves before serving, or point them out clearly so diners can take them off their portions. Carve slices across the grain, working around the bone. Serve with the reserved glaze on the side rather than brushing the serving portion with glaze that touched raw meat or the uncooked roast.

Tips

Buy the right kind of ham. Look for fresh pork leg or fresh ham marked cook before eating. It is uncured and needs to be cooked through, so its flavor is milder and less salty than cured ham. A fully cooked or spiral-sliced ham needs a different heating approach; do not use this recipe’s roasting time for one.
Keep the clove flavor balanced. Whole cloves are potent, and 20 provide a noticeable but not overwhelming aroma across a 5 lb roast. Use fewer for a gentler flavor. Ground cloves are not a direct substitute for studding: if necessary, add just a pinch to the glaze, since ground spice is stronger and will spread throughout it.
Watch the glaze, not just the clock. Sugar can scorch if it is spread thickly or exposed to high heat for too long. Brush on thin coats during the final part of roasting, and tent with foil if the surface becomes dark before the center reaches temperature. The thermometer, not the color or estimated minutes per pound, determines when the pork is done.
Adjust salt thoughtfully. This recipe is written for an uncured roast. If the package says the pork is injected, enhanced, or contains added salt, reduce the seasoning to 1 tsp (about 3 g) and taste the drippings before making any sauce from them.

Serving Suggestions

Bring the roast to the table whole, then carve it into slices about 1/4 inch (6 mm) thick. Offer the reserved cider glaze separately so each person can choose how much sweetness to add. The pan juices may be spooned over the meat if they are not overly salty; discard any scorched liquid or bits rather than scraping them into the serving dish.

For a hearty meal, serve the pork with roasted potatoes, mashed potatoes, or buttered egg noodles to catch the juices. A crisp green salad, sautéed cabbage, or roasted Brussels sprouts gives the plate a fresh, savory counterpoint. Applesauce or baked apples echo the cider in the glaze, while dinner rolls are useful for sandwiches made from the leftovers.

Variations

Use apple juice instead of cider: Replace the pan’s apple cider with the same amount of apple juice. It is usually sweeter and less complex, so add an extra teaspoon of vinegar to the glaze if you want a sharper balance. The recipe remains suitable for a cook-before-eating fresh ham roast.

Add citrus: Stir 1 tsp finely grated orange zest (about 2 g) into the glaze, or replace half the cider with orange juice. This makes the finish fruitier and brighter without changing the roasting method. Keep the zest out of the pan liquid if you prefer the citrus flavor to stay concentrated in the glaze.

Change the spice profile: For a less traditional, slightly earthy glaze, replace the cinnamon with 1/4 tsp ground ginger (about 0.5 g). You can also add a pinch of allspice. Keep the whole cloves in the roast if you want their distinct aroma, and remove them before carving.

Adapting for cured ham: Cured, fully cooked ham is a different product with its own salt level and reheating needs. You can borrow the brown sugar, mustard, and clove flavor combination, but follow the package’s heating directions and apply the glaze near the end so it does not burn. Do not assume the fresh-ham temperature schedule or cooking time applies to a precooked ham.

Storage and Reheating

Refrigerate leftover ham within 2 hours of cooking. Remove the meat from the bone if practical, divide it into shallow, airtight containers, and refrigerate for 3 to 4 days. Store leftover glaze separately in a covered container and use a clean spoon each time. If you will not use the meat within that period, freeze it in meal-size portions for about 2 to 3 months for best quality; thaw it in the refrigerator rather than on the counter.

To reheat sliced ham, place it in a covered oven-safe dish with a spoonful or two of water, cider, or reserved glaze so it does not dry out. Warm it in a 325°F (163°C) oven until the thickest pieces reach 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A microwave also works: cover the slices, heat in short bursts, rearrange them for even warming, and check the temperature in several pieces. Reheat only the amount you plan to eat, since repeated cooling and reheating can dry the meat.

Frequently Asked Questions

Can I make this recipe with a spiral-cut ham?
Not as written. Spiral-cut ham is usually cured and fully cooked, while this recipe is timed for an uncured, cook-before-eating fresh ham roast. Spiral slices also dry out more quickly in a long roast. Follow the package directions for heating that ham, and add a clove-and-sugar glaze only toward the end of its heating time.

Can I leave the cloves out?
Yes. The roast will still be seasoned and glazed, but it will lack the warm, distinctive clove aroma. For a milder alternative, leave out the whole cloves and add a small pinch of ground allspice or cinnamon to the glaze. Avoid adding a full teaspoon of ground cloves, which can overwhelm the pork.

How can I tell when the roast is done?
Use an instant-read or probe thermometer in the thickest part, away from the bone. The safe minimum for a whole cut of pork is 145°F (63°C), followed by a 3-minute rest. A fixed cooking time is only an estimate because roasts vary in shape, starting temperature, and bone size.

Why is my fresh ham less salty than the ham I expected?
Fresh ham is simply the uncured leg of pork, so it does not have the familiar cured-ham saltiness or pink color. This recipe seasons the meat with salt and pairs it with a sweet-tart glaze, but it will not taste exactly like a cured holiday ham. Check the package wording before buying if you specifically want cured ham.

Can I prepare the roast ahead?
You can score and salt it, then refrigerate it covered for up to a day before roasting. Keep the raw pork refrigerated, and prepare the glaze separately. If the roast is still very cold when it goes into the oven, allow extra cooking time and rely on the thermometer rather than the estimated schedule.

What can I do with the bone and leftover meat?
Use the bone to flavor a pot of beans, split pea soup, or vegetable soup, provided it has been refrigerated promptly and is still within the leftover storage period. Slice or shred leftover meat for sandwiches, hash, or a grain bowl. Keep those dishes refrigerated and reheat cooked leftovers to 165°F (74°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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