Traditional Baked Ham

A traditional baked ham is a whole or half ham glazed and roasted until the exterior caramelizes and the meat inside stays tender and juicy. The glaze builds flavor as it bakes, and scoring the surface lets it penetrate deeper into the meat.

Ingredients for Traditional Baked Ham

Ham is the centerpiece, providing the salty, smoky base. Brown sugar and honey sweeten the glaze and help it caramelize in the oven. Mustard adds tang and depth, while cloves bring warmth and spice. Pineapple juice keeps the glaze liquid and adds subtle sweetness. Butter makes the glaze glossy and helps it stick to the ham. Water creates steam in the pan, keeping the meat moist as it cooks.

Why This Traditional Baked Ham Works

Ham comes already cured and cooked, so baking is really about warming it through and building a flavorful crust. The glaze starts thin in the pan, but as the ham bakes, the liquid reduces and thickens, coating the meat in a sweet-savory shell. Scoring the surface gives the glaze somewhere to grip and lets the heat reach deeper into the meat.

Covering the ham for most of the baking time traps steam and keeps the interior from drying out. In the final stretch uncovered, the glaze caramelizes and browns. The result is a ham that is warm and tender inside with a glossy, slightly crispy exterior.

Mistakes To Avoid

Baking ham uncovered from the start dries out the meat. The exterior will brown too fast and the inside stays cold. Cover it with foil and only uncover it in the final 30 to 40 minutes so the outside can caramelize while the center stays moist.

Skipping the score means the glaze sits on top instead of sinking in. You end up with a shiny exterior but no depth of flavor. Take two minutes and cut shallow lines across the ham in both directions.

Using a glaze that is too thick or too sweet can scorch and burn before the ham heats through. The glaze should be thin enough to brush easily and should balance brown sugar with mustard and acid. Stir it to smooth it out, and if it thickens too much as it sits, add a splash of water.

Not checking the internal temperature leaves you guessing whether the ham is hot enough. Ham is already cooked, but it should reach 140°F (60°C) in the thickest part away from bone for food safety. Use an instant-read thermometer to be sure, and check in two places.

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Ingredients

• 1 bone-in or boneless ham, 8 to 10 pounds
• 1 cup water
• 1/2 cup brown sugar
• 1/4 cup honey
• 3 tablespoons Dijon mustard
• 1/2 cup pineapple juice
• 3 tablespoons butter
• 1 teaspoon whole cloves

Step-by-step Instructions

1. Heat the oven to 325°F (163°C). Pat the ham dry with paper towels.
2. Score the ham by cutting shallow lines (about 1/4 inch deep) in a crosshatch pattern across the surface.
3. Place the ham cut-side down in a roasting pan. Pour the water around it, not over it. Cover the pan tightly with foil.
4. Bake for 2 to 2 hours 30 minutes, or 15 minutes per pound, until the internal temperature reaches 140°F (60°C) when you insert a thermometer into the thickest part away from bone.
5. While the ham bakes, whisk together the brown sugar, honey, mustard, pineapple juice, butter, and cloves in a small saucepan over medium heat until the butter melts and the sugar dissolves, about 3 to 4 minutes. Set the glaze aside to cool slightly.
6. Remove the foil from the ham and brush generously with the glaze. Return to the oven uncovered.
7. Bake uncovered for 30 to 40 minutes, brushing with glaze every 10 minutes, until the exterior is dark brown and sticky and the glaze has caramelized.
8. Remove the ham from the oven and let it rest on a cutting board for 15 minutes before slicing.
9. Pour any pan juices into a small bowl. Serve the ham with the pan juices alongside for drizzling.