- Spiral Ham - Water - Golden Monk Fruit - Black Pepper - Dry Mustard - Mustard - Cloves - Garlic
Put a meat thermometer in Ham. Pour one small bowl of glaze over the top and sides of the ham, including in-between the slices if possible. Cover tightly with foil, making sure to expose the thermometer.
About half-hour before the ham is done take off the foil and baste. After that apply the rest of the glaze on the sides and top and whatever slices that you can.