Ingredients
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1 (8- 10 lb) spiral-sliced, bone-in half ham
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1 cup store-bought sweet tea
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1/2 cup frozen lemonade concentrate, thawed
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1/2 cup packed brown sugar
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2 tbsp + 2 tsp Dijon mustard
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1 or 2 lemons, sliced into rounds, to garnish
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Chopped chives, to garnish (optional)
Steps
1
Preheat oven to 350°F. If desired, using a sharp knife, score the fatty side of the ham in a crosshatch pattern, cutting about ½ inch into ham. Fit a rack inside a roasting pan and fill with enough water to cover bottom by ¼ inch. Place ham on rack flat-side down. Cover pan tightly with foil. Bake ham 12 min. per pound (1½ hours to 2 hours).
2
Meanwhile, in a medium saucepan, combine the tea, lemonade concentrate, sugar, and mustard. Bring to a boil, then reduce heat to a simmer. Simmer on medium 15–20 min., until mixture is reduced and thickened, stirring occasionally. Season with salt and pepper. Let cool. Reserve ¼ cup glaze for serving.
3
Halfway through baking time, uncover ham and baste with pan juices. Brush ham with remaining glaze. Continue baking ham, uncovered, until the internal temperature registers 140°F, basting ham with pan juices every 15 min. Let ham rest at least 10 min. Combine 2–3 tbsp pan juices with reserved glaze.
4
Garnish a large serving platter with the lemon slices. Slice ham off the bone and transfer to platter. Spoon reserved glaze over sliced ham. Garnish with the chives, if desired.
