Preheat oven to 325°F. Remove ham from the refrigerator 1 ½ hours before baking to take the chill off. Place the ham in a roasting pan (cut side down, if using a partial ham). Pour ⅓ cup water into the bottom of the roasting pan and cover tightly with foil. Place in oven to roast. While the ham is roasting, prepare the glaze and chutney.
6-8 lb bone-in ham
For the glaze: In a small saucepan, combine the butter, honey, Dijon mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.
⅓ cup unsalted butter, ¼ cup honey, 2 tbsp Dijon mustard, ¼ tsp cloves, ½ tsp cinnamon, 1 tsp dried garlic powder
For the chutney: In a 3-quart saucepan, combine the cranberries, apricots, pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinnamon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer until thickened, 25-30 minutes.
12 oz fresh or frozen cranberries, ½ cup chopped dried apricots, 1 pear, diced, ½ cup cranberry juice, ½ cup apple cider vinegar, ¾ cup maple syrup, 2 tbsp brown sugar, 2 cinnamon sticks, ¼ tsp cloves, ½ tsp salt
When the ham is close to 120°F, remove foil and begin glazing every 10-15 minutes until a crust starts to form and the ham reaches 140°F, 30-40 minutes. In the last few minutes, turn the broiler on to create a deeper crust.
When the ham reaches 140°F, remove from oven and let ham rest for 15 minutes before serving.