Sweet, savory and spicy, we could not get enough of this holiday ham. We really loved the cooking method. Steaming first allows the fat layer to peel right off while sealing in the juices. Scoring the ham before basting allows the delicious glaze to seep into the savory meat. The glaze itself is mighty tasty. It’s slightly sweet and acidic from the wine which balances with all the spices. This will be a delicious centerpiece on your holiday table.