准备

做釉

• 在一个小锅中，将红糖，蜂蜜，肉桂，丁香，盐和橘皮搅拌。搅拌1杯橘汁，用中火煮沸。减少热量并慢火煮，直到釉变稠并减少到约1杯，约6分钟。从火上取出，将釉放在一边冷却20至30分钟，以稍微变厚。

做火腿

• 将烤箱架放在烤箱的下三分之一中。卸下其上方的任何架子，然后将烤箱预热至300°F。
• Using a small paring knife, score the skin in straight lines on the diagonal and about 2 inches apart over the surface of the ham, making sure you cut just through the skin to the fat but not through the fat. Do the same thing in the other direction so you have diamond-shaped hash marks all over the ham.
• 按摩盐在整个火腿上，包括去除骨骼的腔。将火腿的末端塞在火腿下，因此是一种统一的足球式形状。将屠夫的绳子绑在火腿的长度上，使每个结相距约1-1/2英寸。将丁香粘在火腿上。
• Brush the glaze over the entire ham and inside the cavity; you will use about one- quarter of the glaze at this time. Put the ham skin side up on a roasting rack set inside a roasting pan. Roast the ham until a meat thermometer inserted into the thickest part of the ham registers 130° to 135°F, about 3-1/2 hours, basting the ham with the glaze about once every hour during the cooking time (you will have to warm the glaze over low heat before basting, as it will become too thick to brush on).
• Take the ham out of the oven and increase the oven temperature to 400°F.
• 卸下并丢弃屠夫的绳索。将橘子圆圆圆在火腿的长度上。将火腿放回烤箱中，烤直到皮肤酥脆，橘子略微焦糖，约15分钟。在雕刻之前，让火腿静置至少20分钟。
• 当火腿休息时，将剩余的1杯橘汁搅拌到剩余的釉中，并将釉料用中火煮沸。煮，偶尔搅拌，直到釉增稠，5至7分钟。
• 将火腿切成1/4英寸的切片，并用釉在侧面。