Traditional Glazed Ham

Traditional glazed ham is a bone-in or semi-boneless ham covered with a sweet and savory glaze, baked until the exterior caramelizes and the meat stays moist inside. The glaze browns in the oven while the ham gently heats through, creating a glossy, flavorful crust that contrasts with the tender, salty meat beneath.

Ingredients for Traditional Glazed Ham

Ham is the centerpiece, providing salty, cured meat that needs gentle heat to stay juicy. Brown sugar and honey sweeten the glaze and help it caramelize on the surface. Mustard adds tang and depth, while apple cider vinegar balances the sweetness. Cloves bring warm spice that pairs with ham’s cured flavor. Water creates steam in the pan to keep the meat moist, and butter enriches the glaze and helps it coat evenly.

Why This Traditional Glazed Ham Works

Ham is already fully cooked when you buy it, so the goal is to warm it through without drying it out and to build a caramelized crust. Scoring the surface in a crosshatch pattern gives the glaze more area to cling to and makes the ham easier to carve at the table.

The glaze itself is the key to flavor. Brown sugar and honey provide sweetness, mustard and vinegar add savory notes, and cloves bring subtle spice. As the ham bakes, these ingredients brown and concentrate on the surface, creating a rich crust while the water in the pan keeps the meat tender underneath.

Basting the ham every 20 minutes or so keeps the glaze building up in layers and prevents the exposed meat from drying out. The ham is done when an instant-read thermometer inserted into the thickest part (away from the bone) reads 140°F (60°C).

Mistakes To Avoid

Baking the ham uncovered without water in the pan dries out the meat and burns the glaze black instead of letting it brown evenly. Add at least 1 cup of water to the pan before baking, and cover the ham loosely with foil for the first 90 minutes.

Scoring too deeply into the meat instead of just the fat cap makes the ham hard to carve and allows too much salt to leach into the glaze. Cut only about 1/4 inch deep in a crosshatch pattern across the top surface.

Skipping the basting step means the glaze dries out and flakes off instead of building into a cohesive, caramelized crust. Set a timer and baste every 20 minutes, spooning the pan juices and glaze over the ham.

Using a ham that is still frozen or very cold in the center results in an unevenly cooked ham with cold spots in the middle. Thaw it in the refrigerator for 24 hours, then bring it to room temperature for 30 minutes before baking.

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Ingredients

• 1 bone-in or semi-boneless ham, 10 to 12 pounds
• 1 cup water
• 1/2 cup brown sugar, packed
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon whole cloves
• 2 tablespoons butter, melted

Step-by-step Instructions

1. Remove the ham from the refrigerator 30 minutes before baking and preheat the oven to 325°F (163°C).
2. Place the ham cut-side down in a roasting pan and pour 1 cup of water around it (not over it).
3. Score the top fat cap in a crosshatch pattern, cutting about 1/4 inch deep, spacing the lines 1 inch apart.
4. In a small bowl, whisk together brown sugar, honey, mustard, vinegar, and melted butter until smooth.
5. Brush half of the glaze mixture over the scored ham surface.
6. Cover the ham loosely with aluminum foil and bake for 90 minutes at 325°F (163°C).
7. Remove the foil, brush the ham with the remaining glaze, and baste with the pan juices using a basting brush.
8. Return to the oven uncovered and continue baking for 60 to 90 minutes more, basting every 20 minutes with the pan juices and glaze, until the surface is deep brown and glossy.
9. Check the internal temperature by inserting an instant-read thermometer into the thickest part of the ham away from the bone; it should read 140°F (60°C).
10. Remove from the oven and let rest for 15 minutes before carving, so the juices redistribute and carving is easier.