Why You'll Love This Recipe
Every holiday gathering needs a centerpiece that dazzles both eyes and palate. This baked ham delivers a caramel‑kissed exterior, a tender pink interior, and a flavor profile that sings of sweet and savory.
The secret lies in the brown‑sugar‑mustard glaze, a quick blend that transforms a simple cut of pork into a festive masterpiece. Paired with a gentle bake, the glaze seeps just enough moisture to keep the meat juicy while forming a glossy crust.
Whether you’re feeding a small family or a large party, the recipe scales effortlessly and leaves plenty of leftovers for sandwiches, salads, or a comforting breakfast.
Instructions
Prepare the Ham
Remove the ham from its packaging, discard any glaze packet, and pat dry with paper towels. Score the surface in a diamond pattern about ¼‑inch deep, cutting through the fat but not the meat.
Make the Glaze
In a saucepan combine brown sugar, Dijon mustard, apple cider vinegar, water, and ground cloves. Bring to a gentle boil over medium heat, stirring constantly until sugar dissolves, then simmer 2‑3 minutes until slightly thickened.
First Bake
Place the ham on a rack in a roasting pan, add ½ cup water to the pan, and cover loosely with foil. Roast at 325°F (165°C) for 1 hour, allowing the meat to heat through.
Glaze and Finish
Remove the foil, brush the ham generously with half of the glaze, and return to the oven uncovered. Every 15 minutes, baste with more glaze, rotating the ham for even color. Continue for 45‑60 minutes until the interior reaches 140°F (60°C) and the crust is deep amber.
Rest and Serve
Transfer the ham to a cutting board, tent loosely with foil, and let rest 15 minutes. This redistributes juices, ensuring each slice stays moist. Finish with a final drizzle of any remaining glaze and serve.
Expert Tips
Tip #1: Use a Meat Thermometer
Target 140°F (60°C) for a perfectly juicy ham; overcooking dries the meat and burns the glaze.
Tip #2: Add a Splash of Fruit Juice
A tablespoon of orange or pineapple juice in the glaze brightens the flavor and adds subtle fruit notes.
Tip #3: Let the Ham Rest
Resting allows juices to settle, making each slice moist and preventing a dry presentation.
Storage & Variations
Cool the ham completely, then wrap tightly in foil and refrigerate up to 4 days. Freeze in portions for up to 2 months. For a smoky twist, add a splash of bourbon to the glaze; for a milder palate, substitute honey for brown sugar.
Nutrition
Per serving (1 slice, approx. 150 g)
