Ingredients
Method
- Preheat your oven to 325°F (165°C). Remove the ham from its packaging and pat it dry with a clean cloth. Trim excess skin, leaving about a quarter-inch of fat.
- Score the surface in a diamond pattern, about 1 inch apart and 1/4 inch deep. Place a whole clove in the center of each diamond.
- Place the ham on a roasting rack in your pan. Pour water or apple juice into the bottom of the pan and cover the ham loosely with foil. Bake for approximately 15 minutes per pound.
- While the ham roasts, prepare the glaze by heating honey, Dijon mustard, apple cider vinegar, cinnamon, and orange zest over medium-low heat until well combined.
- Roughly chop the macadamia nuts, ensuring a mix of chunk sizes.
- About 30 minutes before the ham finishes cooking, increase oven temperature to 400°F (200°C). Brush half of the glaze over the scored fat and press the macadamia nuts onto the surface.
- Return the ham to the oven, uncovered, and roast for another 15-20 minutes until the nuts are golden brown.
- Remove from the oven when the internal temperature reaches 140°F (60°C) and let it rest for at least 20 minutes before slicing.
Notes
Never glaze the ham too early to prevent burning the honey. Toast macadamias before using. Use leftover glaze for a sauce.