Here’s a show-stopping baked ham that’s glazed to glossy perfection and tender inside — ideal for holidays or a hearty family dinner. This recipe focuses on balance: a savory-sweet glaze that caramelizes while keeping meat juicy, clear timing for different ham sizes, and easy tips so even first-time roast cooks can present a beautiful centerpiece everyone will enjoy.
Ingredients
– 1 fully cooked bone-in ham (about 6–8 lb / 2.7–3.6 kg)
– 1 cup brown sugar (packed)
– 1/2 cup honey or maple syrup
– 1/4 cup Dijon mustard
– 2 tbsp apple cider vinegar or orange juice
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves or 6–8 whole cloves for studding (optional)
– 2 tbsp unsalted butter, melted
– 1/4 tsp black pepper
– 1/2 cup pineapple juice, apple juice, or reserved pan juices
– Fresh rosemary or thyme for garnish (optional)
Servings and Cooking Time
Serves: 10–12 (based on a 6–8 lb ham). Prep time: 20 minutes. Cooking time: 1 hour 30 minutes to 2 hours (bake until internal temperature ~130–140°F / 54–60°C if pre-cooked ham; allow longer for larger hams or to reach serving temperature).
Nutritional Value
Nutritional values below are approximate for one serving (150 g / about 5 oz cooked ham per person). This is for one person:
– Calories: 360 kcal
– Protein: 28 g
– Fat: 20 g
– Saturated fat: 7 g
– Carbohydrates: 18 g
– Sugar: 14 g
– Sodium: 900 mg
– Fiber: 0 g
Step-by-Step Cooking Process
– Preheat the oven to 325°F (165°C). Position rack in lower-third of oven.
– Remove ham from packaging and pat dry with paper towels; trim excess skin if desired.
– Score the fat in a diamond pattern about 1/4″ deep; optionally stud intersections with whole cloves.
– Place ham cut-side down in a roasting pan on a rack; add 1/2 cup juice to the pan to keep the environment moist.
– Whisk together brown sugar, honey (or maple), Dijon mustard, vinegar (or orange juice), melted butter, cinnamon and pepper to form a glaze.
– Tent ham loosely with foil and bake for approximately 12–15 minutes per pound, basting every 20–30 minutes with pan juices and some glaze.
– During the last 25–30 minutes remove foil, brush ham generously with glaze and return to oven to caramelize.
– Monitor internal temperature — for pre-cooked hams heat to 130–140°F (54–60°C); if reheating from raw follow manufacturer guidance.
– If glaze is thickening too quickly, spoon pan juices over ham to prevent burning; rotate pan for even browning.
– Once done, remove ham and let rest uncovered for 10–15 minutes before slicing to allow juices to redistribute.
– Strain pan juices and serve alongside slices as au jus or reduce on stovetop into a finishing sauce.
– Garnish with fresh rosemary or thyme and transfer to a warm platter for serving.
Alternative Ingredients
You can swap brown sugar for coconut sugar or maple sugar; honey for maple syrup; Dijon mustard for whole-grain mustard; apple cider vinegar for orange juice. Use low-sodium ham or reduce added glaze sugar to lower sweetness. Cloves may be omitted or replaced with ground allspice.
Serving and Pairings
Serve baked ham with classic sides: scalloped potatoes, roasted vegetables, honey-glazed carrots, green beans almondine, mashed potatoes, dinner rolls, or a bright citrus cranberry relish. It pairs well with a dry Riesling or a medium-bodied red like Pinot Noir.
Storage and Reheating
Refrigerate cooled ham slices in an airtight container for up to 4 days. To reheat, place slices in a baking dish, add a splash of stock or juice, cover tightly with foil and warm at 275–300°F (135–150°C) until heated through. Frozen: wrap tightly and freeze up to 2 months; thaw overnight in fridge before reheating.
Cooking Mistakes
– Overbaking dries the meat; monitor time and temp.
– Skipping the resting period causes juices to run out when carving.
– Applying glaze too early can burn it; glaze at the end.
– Not using a rack can lead to soggy bottom from sitting in juices.
– Failing to baste reduces surface flavor and shine.
– Ignoring internal temperature risks under- or over-heating.
Helpful Tips
– Buy a bone-in, fully cooked ham for easiest, juiciest results.
– Score fat to help glaze penetrate and look attractive.
– Reserve pan juices to mix into glaze for extra flavor.
– Use a meat thermometer for precise results.
– Slice against the grain for tender pieces.
– Reheat gently to avoid drying out the ham.
FAQs
How long should I bake a fully cooked ham?
A fully cooked ham should be reheated until it reaches an internal temperature of 130–140°F (54–60°C). Plan about 12–15 minutes per pound at 325°F (165°C), but use a thermometer for accuracy to avoid drying.
Should I cover the ham while baking?
Covering the ham with foil for most of the baking time helps retain moisture. Remove the foil during the last 20–30 minutes to apply glaze and allow caramelization without burning the sugar.
Can I use a spiral-cut ham for this recipe?
Yes — spiral-cut hams are fully cooked and convenient. Heat gently, brush the glaze between slices where possible, and warm until the center reaches the recommended temperature.
What glaze works best for baked ham?
A balance of brown sugar (or maple), mustard, and an acid like orange juice or vinegar creates a classic glaze that caramelizes nicely. Add spices like cinnamon or clove sparingly to complement the pork.
Can I freeze leftover baked ham?
Yes. Cool completely, portion into airtight freezer-safe containers or vacuum seal, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating gently.
How do I prevent the glaze from burning?
Apply most of the glaze near the end of cooking and baste frequently. If sugars darken too fast, reduce oven temperature slightly and cover loosely with foil until the final glaze step.
Is bone-in better than boneless ham?
Bone-in hams often retain more moisture and offer deeper flavor. Boneless hams are easier to slice and store; both work — adjust cooking times slightly for density and shape.
Conclusion
Baked ham is a dependable, crowd-pleasing centerpiece: glossy glazed exterior, tender slices inside, and versatile pairings. With simple steps — scoring, a balanced glaze, gentle reheating and a good thermometer — you’ll produce an impressive holiday or family meal every time.
Baked Ham
Ingredients
- 1 fully cooked bone-in ham 6–8 lb / 2.7–3.6 kg
- 1 cup brown sugar packed
- 1/2 cup honey or maple syrup
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar or orange juice
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves or 6–8 whole cloves optional
- 2 tbsp unsalted butter melted
- 1/4 tsp black pepper
- 1/2 cup pineapple juice apple juice, or reserved pan juices
- Fresh rosemary or thyme for garnish optional
Instructions
- Preheat oven to 325°F (165°C) and position the rack in the lower third of the oven.
- Remove ham from packaging, pat dry, and trim excess skin if desired.
- Score the fat in a diamond pattern about 1/4 inch deep; optionally stud intersections with whole cloves.
- Place ham cut-side down on a rack in a roasting pan; add 1/2 cup juice to the pan to keep it moist.
- Whisk together brown sugar, honey (or maple), Dijon mustard, vinegar (or orange juice), melted butter, cinnamon and pepper to make the glaze.
- Tent the ham loosely with foil and bake about 12–15 minutes per pound, basting every 20–30 minutes with pan juices.
- During the last 25–30 minutes remove the foil, brush the ham generously with glaze and return to oven to caramelize.
- Monitor internal temperature; reheat fully cooked ham to about 130–140°F (54–60°C). Adjust time for larger hams.
- If glaze darkens too quickly, spoon pan juices over ham or lower oven temperature slightly to prevent burning.
- Remove ham from oven, let rest uncovered for 10–15 minutes, then slice against the grain and serve with pan juices or reduced glaze.
Nutrition
