This amazing glazed ham is sweet, juicy, and oh so tender. It will have everyone wanting seconds and thirds! A great thing about ham is that it’s easy to prepare and everyone loves it. This baked ham recipe takes minutes to get ready for the oven and is absolutely delicious – it has a brown-sugary glaze with just a hint of clove. The result is a sweet outer layer with a juicy, tender middle.
This recipe is for a fully-cooked ham. Truthfully, all hams are fully cooked – an uncooked ham is really just pork. Ham, by definition, is cooked and/or cured (a preservation technique). Read the label before buying and choose a fully-cooked ham, with rind (which will keep it moist in the reheating process). Avoid a canned ham – these are more like pork products that are pressed into a can and shot with gelatin. A bone-in ham usually has more fat; a boneless ham will have the bones and more of the fat removed.
When buying a ham, plan on about 6 to 8 ounces of ham per person. If th ham has a bone in it, take into consideration that the bone could weigh 2 – 3 pounds depending on its size. So for a boneless ham, assume about 3 – 4 servings a pound; for bone-in assume about 1.5 – 2 servings a pound. Plan to have extra for leftovers – there’s nothing like a great ham sandwich the next day!
Baked Ham Recipe
Ingredients for Baked Ham:
- 5-pound fully-cooked ham with rind
- ¾ cup apricot preserves
- 4 tablespoons dry mustard
- 1 tsp. cloves
- ¾ cup brown sugar
Directions for Baked Ham:
Preheat the oven to 325 degrees.
With a sharp knife, score the surface of the ham with shallow diamond-shaped cuts (just deep enough to cut through the rind – this allows the glaze to seep in and the fat to run out). In a small bowl, stir together the apricot preserves, dry mustard, and cloves – spread over the entire surface of the ham. Pat the brown sugar over the apricot mixture, covering the entire surface of the ham.
Place the ham on a rack in a roasting pan. Add enough water in the bottom of the pan so that it is about ¼-inch to 1/3-inch deep. Bake uncovered at 325 degrees for 15 - 20 minutes per pound (or until a meat thermometer reads 140 degrees when inserted).