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“In ‘Williams-Sonoma: Christmas Entertaining’”
4hrs 35mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Line a shallow roasting pan with foil and set a roasting rack in the pan.
  3. Cut away and discard any skin from the ham and trim the fat to ½ inch.
  4. Place the ham, fat side up, on the rack in the roasting pan.
  5. Roast until the ham is fully warmed through and an instant-read thermometer inserted into the thickest part of the ham (but not touching bone) registers 140 degrees, 3 to 3 ½ hours.
  6. Remove the ham from the oven.
  7. Increase oven temperature to 425 degrees.
  8. In a bowl, combine the brown sugar and bourbon and mix to make a paste.
  9. Score the fat on the upper half of the ham in a diamond pattern, cutting about ¼-inch deep.
  10. Rub the paste over the surface, then place the cloves at random intersections of the diamonds.
  11. Return the ham to the oven and bake, basting several times with the pan juices, until the surface is shiny and beginning to brown, 15-20 minutes.
  12. Transfer the ham to a cutting board and tent loosely with foil.
  13. Let stand for 20-30 minutes.
  14. Remove the cloves; carve half of the ham and arrange on a warmed platter.
  15. Carve the remaining ham as needed.

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