A half ham from the shelf, baked with a tangy-sweet mustard glaze and studded with cloves, is weeknight supper without fuss. The natural juices become the base for the sauce, which you build with pantry staples while the ham rests.

Serves 2. 40 minutes, 8 at the stove.

About 90 calories a serving, 3 g protein, 2 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 325°F [160°C]. Score the top surface of the ham in a crosshatch pattern, cutting about one-quarter inch deep. Rub 2 tablespoons of Dijon mustard over the ham, working it into the scores.
2. Set the ham cut-side down in a baking dish with one-half cup of water. Cover loosely with foil and bake until warmed through and the internal temperature reaches 140°F [60°C], about 30 minutes.30 min
3. While the ham bakes, melt 1 tablespoon of butter in a small saucepan over medium heat. Whisk in the remaining 1 tablespoon of Dijon mustard and 2 tablespoons of cider vinegar, then remove from heat.
4. Remove the ham from the oven and transfer to a cutting board to rest for 5 minutes. Pour the pan juices into the butter mixture and stir over low heat until warmed, about 1 minute. Taste and season with salt and pepper.
5. Slice the ham and serve with the sauce spooned over top.

Note Swap the mustard for horseradish cream if you have it. Leftovers keep in the fridge for three days; reheat gently with the sauce. Serve with steamed broccoli or simple greens dressed with the pan sauce.