Glazed Ham
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 to 12 servings
- 17-to-8-pound bone-in ham
- Whole cloves
- 1½ teaspoons dry mustard powder
- 1cup brown sugar
- ¼ cup dry sherry
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
679 calories; 48 grams fat; 17 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 26 grams sugars; 47 grams protein; 3379 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
- Step 2
Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
- Step 3
Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.
Private Notes
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Cooking Notes
George
I've cooked enough hams in my days to know that pictured ham is WAY bigger than 7-8 lbs. It's more like 15 lbs. Also, I always cover my ham with foil until the last 1/2 hour when the glaze is applied. Otherwise, it will be dry and may burn. I also prefer a lower heat, more like 275-300 degrees.
jpharris
I learned this recipe from a chef at a hotel carving station: place the ham with cloves and then cover with a stick of butter, a cup of brown sugar, dijon mustard and a cup of honey. Put in a roasting bag and cook at 250 for 4-6 hours. Open bag and glaze with brown sugar, dijon mustard, honey and butter for final 20 minutes at 350. Comes out almost ready to fall off the bone so moist and tender yet has a crust and lovely presentation.
Stig
This may have been fine when pennies were made of copper, but they are now composed of zinc. Zinc can be toxic. This is not a very good idea at all.
Irene Alley
Do I have to take off the hard "skin" on the outside of the ham before I score it and add the cloves, etc.?
tdalec
This is the first Easter my mother-in-law let me bake the ham. I followed the recipe to the word, with one exception. My oven runs cool, so after I glazed the ham with a cup of apricot preserves and 2+ tablespoons of Dijon, I increased the oven to 350 and baked for another 25 minutes. Fabulous.
Chris Indianapolis
You need to watch the ham as it is cooking and not rely on strict times. Every ham is a bit different in how it is cured. A salt cured ham will not brown as fast as sugar cured ham.
Rick
Yesterday I saw a tip from Marcela Valladolid on "The Kitchen" that may help some cooks with this dish or, more likely, recipes cooked on the stove top which rely on liquid to keep food moist: her mother would put a copper penny on the on the bottom of the cooking vessel. If the liquid evaporated completely the penney would start to rattle, alerting you to add more liquid.
Lee
This is so similar to how generations of my Canadian/American extended family prepare holiday ham! I cover the ham with foil for the baking period substituting beer (a cream ale is nice) for the water and prepared Dijon mustard for the dry mustard powder thus eliminating the need for sherry. And scalloped potatoes as a side is a must!
Rob
I'm about to bake such a ham. I always watch the water to see that it hasnt dried up and usually cover the ham with foil in the baking period before applying the glaze.
David Spence
It is crucial to buy a whole ham. Most supermarkets sell hams that have been cut in half; all the juice leaks out through the cut surface during cooking. A whole ham may be too big for what you have in mind (the one we buy for our annual New Years' Day "Levee" is usually about 18 pounds). After the party I cut off large meal-sized portions for freezing separately, before throwing the bone and scraps into a large stock pot to make split pea soup.
sport03825
this glaze recipe is simple, but delicious ... otherwise, get an oven safe bag and set your temp at 250, and when roasted take from the oven, open the bag, crank the oven to 450 and apply the glaze and when the oven is preheated to 450, pop that sucker in and watch it, the crust will form quickly.
Cinda Johansen
I mix ground cloves with the brown sugar and baste the gam several times while baking. I get the lovely clove smell and flavor.
K
"always cover my ham with foil until the last 1/2 hour when the glaze is applied. Otherwise, it will be dry and may burn. I also prefer a lower heat, more like 275-300 degrees."
sundevilpeg
Apricot preserves and Dijon is exactly what I use, although I add a slug of Grand Marnier or Cointreau, too. Really delicious. I'll be doing this again on Sunday!
Liz
Martha Stewart did a ham 101 once and I've been using her suggestion ever since. Make a packet with foil and then parchment paper. Put in the ham and the pineapple heavy syrup from one can. Seal it up and cook at 325 degrees for 1 1/2 hours. Open packet, cut off skin and add glaze for the last 1/2 hour. Comes out juicy and perfectly cooked every time.
Mary Day
I used this glaze for a 16 lb bone-in smoked ham and it was delicious! Also kept it covered for the full 4-1/2 hours it took to get to 145 degrees at 325. Low and slow for that size was perfect and the glaze for the last 30 minutes. Not too sweet and was a big hit at the Easter table!
Les O
Terrific. Made mostly as written, except I tented it with foil and used Bud Lite instead of water (my cousin brought it over thanksgiving and we needed to use it up). I actually think this ended up helping. It came out great. Will make again. With the Bud lite.
Paul
First time baking a ham yesterday for Easter and opted for this glaze. I guess I could experiment with other glazes in the future, but honestly I don't think I will. This was so good. It'll be our regular recipe going forward every Easter from now on. All traditions have to start somewhere.
SVR
The flavor of the cloves migrating into the meat was fantastic! I used a sweet wine instead of the cherry and the glaze worked pretty well. Next time, I will put more water into the bottom of the pan or add more as the ham cooks, specially after applying the glaze (to avoid glaze burning and getting stuck on the pan ... yup, cleaning the pan was challenging).
Octoberation
First time Ham'er here. The holiday workplace gifted ham - hickory smoked - about 8.5 lbs benefitted from this recipe. The toothpick pre-poke makes inserting cloves fast and easy. But too much sherry (my over-estimating) didn't create a paste so I eyeballed two tablespoons of Stonewall Kitchen's Holiday Jam into the mix. Delightfully delicious! Water in baking dish, another win. We're on day three of The Ham, just two of us. Last night: ham, broccoli, mushroom, cheddar soup.
Jennifer
Is this the best ham ever? Why, yes: it is. I didn’t have a sherry, so I used Myers Dark Rum instead, and it was delicious.
Name nancy r
Unfortunately, I am allergic to mustard. Does anyone out there have a glaze that does not include mustard? I usually try to substitute with something like vinegar, or occasionally horseradish, but other than that I feel pretty stumped.
Diane W.
Honey Baked Ham with their mustard and a bag of their soup makings for sandwiches and soup.
ASA
Believe me when I say I soaked [for 8 hours] my fully cooked, 6 lb., bone-in ham, in ice-cold water that I flavored with citrus, allspice and rosemary, drained the ham well, patted it dry, scored the fat, studded it with Cloves, slathered it with strawberry preserves/melted unsalted butter/Dijon mustard and baked the thing for an hour fifteen @3:50. Lost a ton of the salt and kept the hammy flavor. Best darned ham ever!
Ann
This recipe is slightly different than mine. Mine is an old one from The Joy of Cooking. It calls for cracker or bread crumbs, dried mustard and a bit of vinegar. You place that on top of the ham and then marinade with sherry for the duration of the cook. Quite scrumptious!
kep
Tried this for Christmas this year and added ground to the glaze paste. Definitely a wonderful way to prep and roast. Served with potato gratin, glazed carrots and brussels salad with fennel, walnuts and pomegranite seeds. Made for a pretty table and flavor contrasts.
Kate L
Easy glaze; I didn't have any dry mustard so I mixed in some Grey Poupon. still delicious. It wasn't exceptional, hence the 4 versus 5 stars. It was really good, though.
Jimbo
Made this ham for Easter dinner and it was perfect, not dry at all. Used a ten-pound bone-in, unsliced, fully cooked ham from Northwind Farm in Tivoli. As others have noted, 1/4 cup sherry is too much in the glaze. I used about two tablespoons of Madeira since I didn’t have any sherry.
KB
See notes re use of cooking bag to retain moisture. Then open, glaze and finish cooking.
kniterati
I think I agree with George that the ham pictured is larger than described. Also, the amount of glaze called for is a lot more than needed for a 7-8 lb ham. I use half what is listed. Other than that it is perfect, exactly the way my family has baked ham for generations. Love the simplicity of it for a time when everything else is crazy. And it keeps on giving with ham sandwiches, quiche, split pea soup. Try a ham dutch baby with the leftovers!
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