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Great Recipe! My go to ham recipe from now on.
We made this dish for Christmas and it was delicious the only thing we didn’t have was thyme
I was looking recipes for ham cause I wanted to spruce things up, I will be using this recipe for supper, and thank you for sharing your recipes
From USDA.gov: Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”
I think I’ll risk a little dryness with a slightly higher temperature when I try your recipe. Otherwise it sounds good.
If it’s a ham that’s already cooked, you dont have to worry about the ‘danger zone’
4 TBS – light brown sugar
1 tsp – dry ground mustard
4 – crushed allspice
1 tsp – corn starch
1/2 cup Blue Agave or Honey or Maple Syrup
1/2 cup orange juice
1/2 cup juice (all from 8 oz can) pineapple slices prefer heavy syrup, juice ok
1 slice (ring) pineapple cut-up*
1 – tsp lemon juice
1/2 tsp – horseradish
12 oz. sweet orange marmalade
1/2 cup sweet wine such as Extra Heavy Malaga (inexpensive sometimes hard to find except around Passover/Easter)
Mix dry ingredients in small saucepan together first then add wet ingredients, stirring as you go.
Bring mixture to a slow boil then simmer for a few minutes.
Add the sweet wine and stir.
Use glaze according to baked ham recipe instructions.
* can use rest of pineapple rings and maraschino cherries to decorate the ham. Use two toothpicks to attach the pineapple rings and one toothpick to attach a maraschino cherry in the center of each pineapple ring. Use larger can if more are desired.
Last year I put an unwrapped Cooks shank end ham into my 22 quart stock pot filled with hot tap water, and left it there all morning while I used my oven for other things. Every so often (not too often) I replenished the hot water to keep it up to temperature (around 140F). When the other things were out of the oven, I removed my ham from the stock pot, unwrapped it, glazed it with my own combination of boiled apple cider, thickened maple syrup (from my daughter and her husband’s trees), and mustard and cloves. I put it in the oven at 450F for about 10 -15 minutes, and it was great. well glazed, and juicy from not having been cooked in the oven.
I made this recipe with the hot honey mustard glaze version for Christmas this year, and I have to say, it came out terrific. What I especially liked about your post is how you include tips in the instructions and the nature of how you explain things simply, guess that is why you have this blog. The extra details helped a lot. Thank U.
Thank you! Your recipe and instructions are so straight forward, even this vegetarian who had never made a ham in her life produced tasty results (according to the meat-eaters who enjoyed it). My nephew says he can’t wait until the next holiday dinner when I will make this again. I did the Honey Butter Thyme glaze.
1 can jellies cranberry sauce
1/2 (or more) box dark brown sugar
1/4 cup prepared yellow mustard
1 rounded tablespoon ground cloves
Beat all ingredients together to mix thoroughly. Pour over scored hot ham and return to 350 degree oven for last half hour of baking.
Thinking about doing a honey/brown sugar glaze for my ham. Is a pinch of curry a bad idea? Also, can I still use the hambone from a sweet glazed ham for my kalegreens?
I think that sounds pretty good! If you try it with added curry powder, let us know how it turns out for you. Yes you can use the hambone for other recipes—kale greens, white bean ham soup. The ham bone is like the bonus that comes with the ham!
I love the glaze for the ham but the cooking times are way off. Twice now i have made this and after cooking it for 2 hours at 325° the temperature of the ham was only 82°. And i left it on the counter for 3 hours before cooking
Hi Lauren, everyone’s oven works a little bit differently. We haven’t had a problem with these instructions, but perhaps for your set up you’ll need to cook it longer.
Hi Elise would love to switch up my Easter ham this year; just curious if you have a favorite between these two glazes…thank you!!
Hi Julie, I’m a sucker for honey mustard anything, including this glaze!
I find it strange that when I look up how to COOK a ham all I get is how to heat up a ham that is already cooked.
I have never made a ham before, but I made this for Thanksgiving for a big Italian family. It was so easy and everyone loved it! Thanks Elise.
Do you have to add water after placing the ham in the pan?
You really need to be careful telling people not to heat the ham to 140F because USDA Food Code calls for ANY previously cooked foods to be reheated to a minimum of 140F. So there is a reason the instructions say to reheat to 140F. You can tent with foil to minimize drying out but ALWAYS reheat to 140F
I’ve made a lot of baked hams but scoring the ham and adding that honey glaze PLUS not overcooking made this the best ham ever. I cooked an 8 lb bone in shank scored and glazed every 15 minutes with the honey glaze and it was won-der-ful! I cooked at 300 with a bit of liquid in the bottom of my roasting pan for 2 hrs and covered the pan/ham with foil and left in cooling oven for 45 minutes. BEST juiciest ham ever! Used a disposable foil roasting pan because the glaze is sticky. Thank you Elise for sharing this recipe. PS – Have a GREAT hambone left over for soup!
I saw a recipe on TV for a baked ham, and didn’t exactly remember all of the details, but it called for Orange Marmalade and brown sugar. I got the whole ham to room temperature, scored the top, as they did on TV, and put the cloves in the intersections. Looked beautiful. Turned on the oven to 325 degrees, and here is where I think I should have waited or put aluminum foil over the ham, but I spread the Marmalade over the ham, then sprinkled brown sugar over the tom of the Marmalade. I thought at the time, that maybe I should have waited, but the ham in the oven, without putting aluminum foil in the pan, and set it as directed, to 15 min. per pound. Well, my ham was 18.3 lbs, and when I checked it after two hours, all of the glaze had melted down into the pan and had formed a thick black burnt crust, and the top of the ham didn’t look any better. We check the temp in the ham and it was about 140 degrees. I turned off the oven, and let it sit until almost ready to serve. I now know that I made a lot of mistakes, on trying to remember the procedure from TV. When we went to serve the ham, we just peeled off the fat layer, and it came out fine, it was nice and moist, just not something to take to the table and cut. Some of our guests, loved the burnt fat, it was like jerky. I believe I should have waited until the last 30 minutes, and put the Orange Marmalade on with the brown sugar, then put it under the broiler until brown. I’ll know next time.
I made Easter dinner at our place for the first time this year, and two of the four dishes I served were right from your site, while a third was inspired by one of your recipes!
I made the ham with the thyme glaze you have here — holy yummy, Batman!
I made your scalloped potatoes recipe — a lot of work, but also very yum.
And I made zucchini with garlic and tomatoes, loosely inspired by your Mom’s recipe for summer squash with tomatoes!
Dinner was really great. I’ve used your recipes many times, and know that if I’m looking for something in particular, I can always count on your recipes to please! Super resource to have :)
(Oh, and I also recently made your turkey burger with zucchini, cilantro and mint recipe inspired by Yotam Ottolenghi and Sami Tamimi. I LOVE their stuff, and — WOW! My husband said those burgers were “exceptional!” Which they really truly were. SO good!)
Well, that’s enough praise for now! Thanks for all the great recipes!
Happy Spring! :)
I find most hams awfully salty. Would it work to, say, boil a fully-cooked ham for an hour to leach out the salt, and then briefly bake/broil it? Or will the ham disintegrate into a pile of mush before reaching the oven?
My grandmother always cooked her ham on top of the stove to reduce the saltiness. It is easy and delicious. I use a boneless ham, whole or half. You can still score the ham (or not, as you choose). Attach pineapple rings (in heavy syrup) with toothpicks and stick whole cloves into the ham around and in the centers of the rings. (Or, if you are really in a rush, put the ham into a Dutch oven first, then just pour a can or two of pineapple chunks over the ham and sprinkle ground cloves over it). Then, pour a liter of ginger ale over the ham. Simmer on the stove until heated through. Delicious and not salty at all!