Yummy glaze that forms a delicious crust if you baste the ham every 20 minutes. Put a nice thick layer on each time. You need 1" of liquid on the bottom of the pan. I had a large roasting pan that required 2 cups of water to which I added the juice from a can of pineapple rings. OJ would be good too. It's important to re-tent the ham tightly after you baste each time so that the ham steams and remains juicy. I took the foil off the last 30 minutes, basted with the remaining sauce and then put pineapple rings with maraschino cherries on toothpicks all over the ham. Then I got out my basting bulb and used the pan liquid every 15 minutes till it was done. I had a 9.5 lb spiral cut smoked ham. Next time I'll increase the amount of glaze. Maybe even double it since the crust is an excellent flavor. Everyone loved it and asked to take some home. The contrast of the caramelized crust and glazed pineapple made a beautiful presentation. Served it with Spinach, cranberry & almond salad; loaded baked potatoes, steamed broccoli with lemon zest. You can tell something is good when no one talks! I just heard "Mmmm...." while they ate. Thanks Chef John for another great recipe!

This was so delicious!!! I didn't have any whole cloves, so I added about 1/4 teaspoon of ground cloves to the mixture and it worked fine. Also, I didn't have a rack to put it on, so I lined my pan with tin foil and added about 1/2 cup of water to the pan. Clean up was a breeze, and the ham was absolutely delicious!! Made it for Easter, and my guests couldn't stop eating it! I had to send the home with a doggy bag!! Thanks Chef John!!!

We made this recipe for Easter dinner and it was a huge hit! The ham I purchased was a spiral so we didn't have to score ham. Chef John is right throw that packet away that come with the ham because his sauce much better. I didn't have rice vinegar on hand so substituted balsamic vinegar & left out the worcheshire sauce. This is my one and only ham recipe from now on.

Thank you Chef John! I made this with a half picnic fully cooked ham. I followed Chef John's recipe exactly, except for the star anise, which I didn't have. My ham was 5.34 pounds and it took 1 1/2 hours. Didn't have a blow torch, so turned my oven to low broil to caramelize the glaze. It was fantastic! Turned out moist and the glaze was to die for! I will never do ham any other way!

Probably the best baked ham I've ever had. Really moist ton o' flavor incredible crust. Easily prepared too.

I tried this for Easter. It was really incredible on just a regular but ham. It was incredible. Juicy favor filled and with a nice crust. I feel guilty that it was so delicious and I ate too much. The favors melded so nicely. I just turned the broiler on to bubble the crust when it was fully cooked. Just used ground cloves and anise in the glaze because that is all I had on hand. Would use this in the future for sure!

I admit it. I was skeptical about the rice vinegar and cayenne pepper, but I followed the recipe (actually doubled it for the size ham). The only think I omitted was the star of anise (don't like it). I made this for my family at Christmas and it is the VERY BEST HAM I'VE EVER MADE!!!! Everyone was asking how I got that crust on there or what did you put on there. I did not have to brulee the sugar. It crusted up just by being in the oven. It was so delicious! Thank you Chef for sharing this recipe.

Perfect blend of ingredients for the glaze -- sweet but not too sweet tangy and with a little kick (not too spicy)! It's nice to have a different recipe for ham when you don't want a sweet glaze for ham. I used a 10 LB spiral ham and followed the steps exactly. The only change I made was using about 1.5 tsp anise seed because I could not find whole star anise. Thanks for another great recipe Chef John! It's so good we can't stop nibbling on the left overs -- and we're a 2 person household!;)

This is the very BEST glaze I have ever used on a ham and I am dead serious when I say that this ham turned out better than any other I have ever made. My company could not stop saying how delicious the ham was and they all wanted the glaze recipe. It was super easy to make and it gave the ham a delicious carmel-ly crispy texture. Chef John knocked it out of the ballpark once again!

My ham was a small prescliced one the sclices came apart as it cooked and the feathered edges burnt while the core was still undone