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Baked Ham

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Baked Ham

Cuisine:American

Course:Dinner

15m prep 2h cook 2h ready

A classic baked ham glazed with brown sugar, mustard, and vinegar, or an optional honey, bourbon-molasses, or pineapple glaze. Scored and studded with cloves for a festive presentation.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 ham, partially or fully cooked
  • 1
    • ¼ cup honey
    • ¼ cup soy sauce
    • 1 teaspoon dry mustard
    • ½ cup honey
    • ½ cup packed brown sugar
    • ¼ cup orange juice
    • 2 tablespoons cider vinegar
    • 2 teaspoons dry mustard
    • ½ teaspoon ground cloves
    • ½ teaspoon ground allspice
    • ½ teaspoon salt
    Sub-recipe steps
    1. Stir together in a small bowl: ¼ cup honey; ¼ cup soy sauce; 1 teaspoon dry mustard
    2. About 1 ¼ cups
    3. Combine in a medium saucepan: ½ cup honey; ½ cup packed brown sugar; ¼ cup orange juice; 2 tablespoons cider vinegar; 2 teaspoons dry mustard; ½ teaspoon ground cloves; ½ teaspoon ground allspice; ½ teaspoon salt
    4. Cook over medium-low heat, stirring frequently, until the sugar is dissolved and the glaze is smooth, about 10 minutes.
  • 1 ⅓ cups packed brown sugar
  • 3 tablespoons cider vinegar, wine, or ham drippings
  • 2 teaspoons dry mustard
  • (Whole cloves)
  • (Pineapple rings studded with maraschino cherries)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ham, partially or fully cooked
  • 1 Honey Glaze II, Bourbon-Molasses Glaze, or Pineapple Glaze
  • 1 ⅓ cups packed brown sugar
  • 3 tablespoons cider vinegar, wine, or ham drippings
  • 2 teaspoons dry mustard
  • (Whole cloves)
  • (Pineapple rings studded with maraschino cherries)

Let's Cook

  1. Step 1.

    Have ready: 1 ham, partially or fully cooked

  2. Step 2.

    If the ham has skin or rind attached and you wish to make it crisp and serve with the ham, take a sharp knife and carefully score the skin at 1-inch intervals in a crisscross pattern; if your knife is not sharp enough, a box cutter fitted with a fresh blade works well. Slice through the skin and some of the fat, but try to keep from cutting into the muscle underneath. Place on a rack set in a shallow roasting pan, skin side up; if the ham has been spiral-cut, cover the pan tightly with foil to keep it from drying out. Bake until a thermometer inserted in the center of the thickest portion of the ham (next to but not touching any bones) registers 145°F. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes per pound.

  3. Step 3.

    To glaze the ham, remove it from the oven about 30 minutes before it is done, unwrap if necessary, and increase the oven temperature to 425°F. If you have chosen not to serve the skin, remove it now and slash the fat underneath in a crisscross pattern. Cover the surface with: Honey Glaze II, Bourbon-Molasses Glaze, or Pineapple Glaze

  4. Step 4.

    Or mix together in a small bowl: 1 ⅓ cups packed brown sugar; 3 tablespoons cider vinegar, wine, or ham drippings; 2 teaspoons dry mustard

  5. Step 5.

    You may stud the fat at the intersections of the slashes with: (Whole cloves)

  6. Step 6.

    For a festive, kitschy touch, festoon the ham with: (Pineapple rings studded with maraschino cherries)

  7. Step 7.

    Return the ham to the oven, reduce the oven temperature to 325°F again, and cook until the ham is nicely browned, about 30 minutes. Serve on a platter.

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