Baked Ham
Easy baked glazed ham with brown sugar mustard glaze, cloves, and orange. Tips for temps, glazing, and a juicy holiday ham.
This is your classic baked glazed ham recipe. This will take about 4 hours to bake, but the last hour is when all the spicy and flavorful magic happens.
Submitted by: Michael Kutka from Milwaukee, Wi
- Bake low and slow first, then finish at high heat to set the glaze and add color.
- Score, stud with cloves and garlic, then press on a paste made from brown sugar, mustard powder, marjoram, garlic powder, and orange zest thinned with pan juices.
- Let the ham rest, then reduce the pan juices into a sauce to serve alongside sliced ham.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
Is this recipe for a cooked ham or a raw ham?
The recipe works for either, but cooking targets differ. For a raw bone-in ham follow the recipe and cook until a safe internal temperature is reached. For a fully cooked, ready-to-eat ham, you only need to heat it through before applying the glaze.
What internal temperature should I cook the ham to?
USDA guidance: fresh pork should reach 145°F with a 3-minute rest. Fully cooked hams only need reheating to about 140°F. This recipe uses a higher finish temperature for a traditional texture and glaze, so use an instant-read thermometer and follow the target that matches your ham.
How long will a 9 to 10 pound ham take to cook?
Plan about 2 1/2 to 3 hours at 300°F before glazing, then 30 to 45 minutes at 425°F to brown the glaze. Use a thermometer rather than clock time to confirm doneness.
How do I prevent the glaze from burning during the high-heat finish?
Watch closely during the 425°F step and baste gently only after the glaze has set. If the sugar is browning too fast, tent the ham loosely with foil, lower the oven by 25°F, or shorten the glazing time.
What is the best way to stud the ham with cloves and garlic?
Trim excess fat, score a crisscross pattern about 1/2 inch deep, then press a whole clove into the center of each diamond and tuck slivered garlic into the cuts. If sticking the glaze is hard, apply the paste first and then insert the cloves.
How do I make and finish the pan sauce from the drippings?
Pour the pan juices into a saucepan, simmer until reduced and slightly thickened. Taste and adjust with a little extra brown sugar, mustard, or butter. Strain if you want a smooth sauce.
How should I store and reheat leftover ham?
Refrigerate leftovers within two hours in a sealed container for 3 to 4 days. Reheat covered in a 325°F oven until warmed through, or slice and warm gently in a skillet with some pan sauce to avoid drying out. Freeze cooked ham for up to two months.
Is this recipe for a cooked ham or a raw ham?
The recipe works for either, but cooking targets differ. For a raw bone-in ham follow the recipe and cook until a safe internal temperature is reached. For a fully cooked, ready-to-eat ham, you only need to heat it through before applying the glaze.
What internal temperature should I cook the ham to?
USDA guidance: fresh pork should reach 145°F with a 3-minute rest. Fully cooked hams only need reheating to about 140°F. This recipe uses a higher finish temperature for a traditional texture and glaze, so use an instant-read thermometer and follow the target that matches your ham.
How long will a 9 to 10 pound ham take to cook?
Plan about 2 1/2 to 3 hours at 300°F before glazing, then 30 to 45 minutes at 425°F to brown the glaze. Use a thermometer rather than clock time to confirm doneness.
How do I prevent the glaze from burning during the high-heat finish?
Watch closely during the 425°F step and baste gently only after the glaze has set. If the sugar is browning too fast, tent the ham loosely with foil, lower the oven by 25°F, or shorten the glazing time.
What is the best way to stud the ham with cloves and garlic?
Trim excess fat, score a crisscross pattern about 1/2 inch deep, then press a whole clove into the center of each diamond and tuck slivered garlic into the cuts. If sticking the glaze is hard, apply the paste first and then insert the cloves.
How do I make and finish the pan sauce from the drippings?
Pour the pan juices into a saucepan, simmer until reduced and slightly thickened. Taste and adjust with a little extra brown sugar, mustard, or butter. Strain if you want a smooth sauce.
How should I store and reheat leftover ham?
Refrigerate leftovers within two hours in a sealed container for 3 to 4 days. Reheat covered in a 325°F oven until warmed through, or slice and warm gently in a skillet with some pan sauce to avoid drying out. Freeze cooked ham for up to two months.
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