Position a rack in the lower third of the oven and preheat the oven to 325 degrees. Slice away the rind and most of the fat from the upper surface of the ham, leaving a layer of fat about 1/4” thick. Score the upper surface of the ham into a diamond pattern. Insert a clove into the center of each diamond. Place the ham on a rack in a shallow roasting pan just large enough to hold it comfortably. Add water to the pan and place it in the oven. Bake for 2 1/4 hours.
Meanwhile, in a measuring pitcher, stir together the brandy, cider and honey. After 2 1/4 hours of baking the ham, pour off the water from the roasting pan. Baste the ham with about 1/3 of the brandy mixture and bake for 12 minutes. Continue to bake, basting the ham with the brandy mixture at 12-minute intervals, first from the measuring pitcher and then from the roasting pan, until the ham is glazed and shiny, for another 35 minutes or so (for a total baking time of about 3 hours).
Let the ham rest on a cutting board for 15 minutes. For easier carving, remove the cloves, leaving a few for decoration. Serve hot or warm.
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