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Glazed Baked Ham
Glazed Baked Ham
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Create the ultimate holiday glazed ham with our step-by-step recipe guide and instructional video.
Ingredients:
  • For the ham:
  • One half ready-to-eat, cooked ham, bone-in, shank end or butt end, about 9 to 11 pounds
  • For the Sweet Hot Honey Mustard Glaze:
  • 3 tablespoons sweet hot honey mustard (or brown mustard with honey)
  • 2 tablespoons brown sugar
  • About 50 cloves
  • For the Honey Thyme Glaze:
  • 3 tablespoons melted unsalted butter
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dry)
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
Instructions:
  • Allow the ham to come to room temperature: Take the wrapped ham out of the refrigerator a couple of hours before cooking to ensure even warming throughout.
  • Preheat your oven to 325°F.
  • Prepare the ham: Place it, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart, going as deep as where the fat meets the meat. Do not score the meat itself, just the fat and any skin. Optional: remove any skin from the ham, though not required.
  • For added flavor and presentation, insert cloves in the center of the diamonds on top and along the sides of the ham. You can place them before or after applying the Sweet Honey Mustard Glaze for your desired look. Whether at the intersections of the scores or within the pre-cut slices for a spiral cut ham, create a beautiful pattern with the cloves.
  • For the sweet honey mustard glaze: Combine mustard and brown sugar in a small bowl. For the honey thyme glaze: Mix thyme with hot melted butter and let sit. Reduce cider vinegar from 1/4 cup to 1 tablespoon in a small saucepan over high heat. Remove from heat and whisk in butter and thyme. Stir in honey, brown sugar, and Worcestershire sauce.
  • Brush the glaze over the ham using a pastry brush, ensuring to use only one-third of it and saving the remainder for later. Work the glaze into the scored lines for optimal flavor infusion.
  • To bake the ham, preheat the oven and place the ham on a baking sheet. If it's a spiral-cut ham, wrap it tightly in foil to prevent dryness. Cook for 1 to 1 1/2 hours, checking after 1 hour, until the internal temperature reaches 110° to 120°F. Baste with glaze if it's a non-spiral cut ham and cover with foil if the glaze is browning too quickly.
  • Once the ham reaches the desired temperature, baste it again. For spiral-cut ham, open the foil before basting. Place the ham under the broiler briefly to achieve a golden top. Remove from the oven, brush the ham with pan juices, cover with foil, and let it rest for 15 minutes before serving.
  • To slice a bone-in ham, begin by cutting around the bone first. Then, use a long, sharp knife to slice off pieces around the bone. Alternatively, make a slice on the wide end to create a flat surface. Stand the ham upright on the wide end and slice pieces down the side, working around the bone. Remember to save the ham bone for soup! Enjoy the recipe? Let us know with a rating and review!

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