1. Preheat your oven to 325°F (160°C). Place a rack inside a large roasting pan to elevate the ham and allow even cooking.
2. If your ham isn’t pre-scored, use a sharp knife to score the surface in a diamond pattern, about 1/8 inch deep. This helps the glaze soak in and creates that beautiful crust. If you like, stud the ham with whole cloves at the diamond intersections for a classic touch.
3. Place the ham on the rack, fat side up. Tent it loosely with foil to keep it moist during the initial cooking phase.
4. Bake the ham for about 1 1/2 to 2 hours, or until it reaches an internal temperature of 130°F (54°C). This step gently warms the ham without drying it out—something my mother always emphasized when preparing meats for family dinners.
5. While the ham bakes, prepare the glaze: In a small saucepan over medium heat, combine apple cider, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and nutmeg. Stir occasionally and let it simmer gently for about 10-15 minutes, until it thickens slightly and becomes syrupy.
6. Remove the foil from the ham and brush a generous layer of the apple cider glaze all over its surface. Return the ham to the oven, uncovered, for another 20-30 minutes, basting every 10 minutes with more glaze. This creates the signature shiny, caramelized coating.
7. Once the glaze is sticky and golden, remove the ham from the oven and let it rest for 15 minutes before slicing. Resting allows the juices to redistribute, keeping every slice tender—something I learned watching my Nonna Rosa handle meats with such care.

Pro tip: Use a sharp carving knife to slice the ham thinly, and don’t rush this step. I often find that Olivia and Isabella love to help here, carefully arranging the slices on a platter, which turns the final preparation into a shared family moment.