The sweet-tart glaze adds a delectable outer layer to your ham that contrasts with the sweet, salty meat within. Roasting the ham reduces its moisture content just enough to intensify its natural flavors and give it a firmer, meatier texture. But if you prefer a juicier texture to your ham, you can braise it instead (see variation).

For the glaze

1 cup cherry preserves
1 Tbs. red wine vinegar
1 tsp. ground cinnamon
1 tsp. ground coriander
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/8 tsp. ground cloves
For the ham

1 8- to 10-lb. bone-in butt-end half city ham
Make the glaze
Mix all the ingredients together in a small bowl.

Cook the ham
Position a rack in the lower third of the oven and heat the oven to 350°F.

Set a flat wire rack in a large roasting pan (preferably with a domed lid) and pour 1-1/2 cups water into the pan. Put the ham cut side down on the rack.

Cover with the pan’s lid or put a small piece of parchment on top of the ham and then tent with heavy-duty aluminum foil, pinching it over the lip of the roasting pan for a good seal. Roast until an instant-read thermometer inserted into the center of the meat without touching bone registers 130°F, 2 to 2-1/2 hours.

Remove the pan from the oven; turn the oven temperature up to 375°F. Transfer the ham to a cutting board; remove the rack from the pan. Drain the liquid from the pan and discard, or save it for another use. Set the ham cut side down in the pan. Using a brush, slather the glaze all over the exposed parts of the ham.

Cook, basting twice, with the glaze until caramelized at the edges and an instant-read thermometer inserted into the center of the meat without touching bone registers 140°F, 15 to 20 minutes. Transfer the ham to a carving board and let rest for at least 30 minutes and up to 2 hours before carving.

Transfer any glaze from the bottom of the pan to a gravy boat or bowl and serve with the ham, if you like.

Make Ahead Tips
The glaze can be made one day ahead. Refrigerate, covered.

Variations
Cider-Braised Ham with Cherry-Chutney Glaze: Put the ham cut side down in a large roasting pan (preferably with a domed lid), without using a rack. Add 6 cups apple cider, 1 Tbs. allspice berries, 1 Tbs. whole cloves, and 1 4-inch cinnamon stick (omit the water). Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, about 2 hours. Drain the braising liquid and glaze the ham as directed in the master recipe, and return it to the oven to finish cooking.

Leftovers
Use any leftover ham in Indonesian-Style Ham Stir-Fry, Bean & Ham Bone Soup, or Rice and Lentils with Ham.

nutrition information (per serving):
Calories (kcal): 360, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 3, Protein (g): 48, Monounsaturated Fat (g): 4, Carbohydrates (mg): 18, Polyunsaturated Fat (mg): 2, Sodium (g): 140, Cholesterol (g): 155, Fiber (g): 0,