A holiday classic. A baked ham is an easy dish to prepare while staying economical. Hams often go on sale the week before holidays bringing the cost down even more. For this recipe, look for an un-sliced bone-in half ham, preferably from the shank end. It’s enough to feed at least a dozen people.
Prep time: 20 mins
Cook time: 90 mins
Total time: 110 mins
Servings: 12 servings
For the ham:
- 1 (9 to 11-pound) fully cooked (ready-to-eat) bone-in ham
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 unsalted butter, melted
- 2 tablespoons fresh thyme, or 2 teaspoons dry
- 1/4 cup cider vinegar
- 1/4 cup honey
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- Let the ham come close to room temp: Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature. This will help it warm more evenly.
- Preheat the oven: Preheat the oven to 325°F.
- Score the skin and fat (if using an unsliced ham): Place the ham, 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. (You won’t need to do this if you’re using a spiral cut ham.)
Do not score the meat itself, just the fat and any skin. You can score the fat as deeply as to where the fat meets the meat. If you want, you can first cut off any skin that might still be on the ham, but it isn’t necessary.
- Insert the cloves (if using): If using cloves (with the Sweet Honey Mustard Glaze), you can either put them in before applying the glaze or after. They look better if applied after, but it is easier to see the lines in the ham as a guide for placement if you put them in first.
Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham (or along the edges of some of the precut slices if using spiral cut). Some people put the cloves in the intersection points of the scores. Do as you wish. You just want a nice pattern.
- Prepare the glaze: If using the sweet honey mustard glaze: Mix the mustard with the brown sugar in a small bowl.
If using the honey thyme glaze: Mix thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 1 tablespoon, and remove from heat. Whisk in the butter and thyme. Add the honey, brown sugar, and Worcestershire sauce.
- Apply the glaze: Using a pastry brush, brush whichever glaze you are using over the ham. Only use about third of it (reserve the rest for later in cooking). Try to work the glaze into the scored lines.
- Bake the ham: Place ham in oven. (If using a spiral cut ham, first wrap tightly in aluminum foil so that the ham doesn’t dry out while cooking.)
Cook for 1 to 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temp to begin with), or about 10 minutes per pound, until the internal temperature of the ham is 110° to 120° with a meat thermometer. (Note that the ham is already cooked when you buy it, all you are trying to do is heat it up for eating.)
If using a non-spiral cut ham, baste the ham with the glaze a couple of times during the cooking. If you check on the ham and think that the glaze is at risk of getting too browned (like on the way to burnt), you can cover with a piece of foil.
- Baste and broil: When the ham has reached the desired temperature, baste again. (If using a spiral cut ham, open up the foil to expose the ham before basting.)
Regardless of which ham you’re using, place it under the broiler for few minutes to get some nice browning on the top. Take the pan out of the oven and brush the ham all over with pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.
- Slice: To slice a bone-in ham, cut around the bone first. Then use a long, sharp knife to slice off pieces around the bone.
Another way to slice the ham is to make first a slice on wide end to get a flat lying surface. Then stand the ham upright on the wide end and make slices down the side, working around the bone.
Source: Simply Recipes