Glazed Ham
intro
Juicy, tender slow-baked ham coated in a sticky, sweet-spicy brown sugar clove glaze, a showstopping holiday centerpiece with caramelized, crispy edges and rich savory-sweet flavor.
Ingredients
Steps
Prep the ham
Preheat your oven to 160°C (325°F). Remove all packaging from the 2.5kg fully cooked smoked ham, and pat the entire surface completely dry with paper towels. Use a sharp knife to score the ham’s fat cap in a 2cm (1-inch) diamond pattern, cutting only 5mm (1/4-inch) deep to avoid slicing into the meat. Place the ham flat-side down on a wire rack set inside a heavy roasting pan, then pour 240ml (1 cup) of water into the bottom of the pan to prevent drippings from burning.
Slow bake the ham
Cover the roasting pan tightly with heavy-duty aluminum foil, crimping the edges firmly to trap steam inside. Bake on the middle oven rack for 1 hour 30 minutes, until the ham reaches an internal temperature of 55°C (130°F) when measured with a meat thermometer inserted into the thickest part, away from the bone.
Make the glaze
While the ham bakes, combine 200g packed light brown sugar, 45ml Dijon mustard, 28g unsalted butter, 120ml pineapple juice, 30ml apple cider vinegar, and 1g ground cinnamon in a small saucepan over medium heat. Stir constantly until the sugar dissolves and butter melts, then bring to a gentle simmer and cook for 5 minutes, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.
Stud and baste ham
After the 1 hour 30 minute covered bake, carefully lift the foil off the roasting pan (tilt the lid away from you to avoid burns from escaping steam), then set the foil aside. Increase the oven temperature to 200°C (400°F). Press one whole clove into the intersection of each diamond score mark on the ham’s fat cap, distributing all 5g (1 tsp) of cloves evenly across the surface. Brush 1/3 of the warm glaze over the entire ham, working it into the score cuts.
Caramelize the glaze
Return the uncovered ham to the 200°C (400°F) oven and bake for 15 minutes. Pull the pan out, brush another 1/3 of the remaining glaze over the ham surface, then bake for a further 15 minutes, until the glaze is bubbly, deep amber, and slightly crispy at the edges, and the ham reaches an internal temperature of 60°C (140°F).
Rest and serve
Transfer the finished ham to a wooden cutting board, tent it loosely with a small piece of aluminum foil, and let it rest for 20 minutes to allow juices to redistribute. Warm the remaining 1/3 of the glaze over low heat for 2 minutes, strain out any clove bits if desired, and serve alongside thinly sliced ham as a dipping sauce.
Tips
2.Watch the ham closely during the final high-heat bake: the sugar-rich glaze can burn in as little as 2 minutes at 200°C (400°F), so rotate the pan if uneven dark spots form.
3.For extra fruity, aromatic depth, replace the 240ml of water in the roasting pan with equal parts unsweetened apple cider and pineapple juice to infuse the ham as it steams.
OMG this ham was the absolute star of our Easter family dinner! I was so nervous making ham for 12 people but this recipe was so easy even for a total baking newbie like me. The brown sugar glaze caramelized perfectly, not too sweet, just the right sticky crunch on the edges. My kids went back for thirds, and even my super picky mother-in-law asked for the recipe! Total game changer, I’ll be making this for every holiday and potluck from now on.
SO good! I made this for our weekly Sunday meal prep and it lasted us all week for quick ham and cheese sandwiches, breakfast scrambles with eggs, and even a last-minute ham and potato soup night. The glaze is so simple, I already had all the ingredients in my pantry which was a huge win on a busy work week. No weird fancy specialty ingredients, just straight up cozy comfort food.
Really solid, super easy ham recipe! The 2 hour 15 minute cook time was spot on for my 8lb bone-in ham, and the glaze had really nice depth from the mustard. Only tiny tweak I made was adding a pinch of cayenne to cut the sweetness a little, which was perfect for my preference. Would absolutely make this again for casual backyard cookouts with the neighbors.
Ran out of honey halfway through making the glaze and just added a little extra brown sugar and a splash of apple cider I had in the fridge, and it turned out incredible! My whole apartment smelled like warm, sugary spiced goodness for hours, my roommate even popped out of her room to ask what I was baking because it smelled so amazing. 10/10, zero complaints, will be making this again for our next friend brunch.
Made this for our extended family Christmas potluck (yes I’m super late leaving a review lol) and people were raving about it so much I got three texts the next day asking for the recipe. The little bit of dijon in the glaze is chef’s kiss, adds that perfect tang that keeps it from being cloyingly sweet. I baked mine on a bed of canned pineapple rings like my grandma used to do, and the juices mixed with the glaze drippings made the best sauce to drizzle over every slice. 10/10, this is going to be a permanent holiday staple in our house from now on.