Glazed Baked Ham

Most baked ham recipes call for heating the ham to an internal temp of 140°F. But you can heat it to a lower temp, you just want it to be warm enough to eat. The higher the internal temp, the more risk there is of drying out the ham. So the guideline here is 110°F to 120°F, but heat it to a higher temp if you want.

Remember, the ham is already cooked, so you're not cooking it here, you're just heating it. If you are working with a partially cooked ham, and not a ready-to-eat ham, follow the cooking directions on the package, most suggest cooking a partially cooked ham to 150°F.

Half hams are either cut from the shank end or from the butt end. The butt end may have more meat, but because of the shape of the bone at that end, is more difficult to cut. The hams pictured here are both from the shank end.

  • Prep time: 30 minutes
  • Cook time: 1 hour, 30 minutes
  • Yield: Easily serves a dozen, with leftovers



  • One half ready-to-eat, cooked ham, bone-in, shank end or butt end, about 9-11 pounds

Sweet Hot Honey Mustard Glaze

  • 3 Tbsp sweet hot honey mustard (or brown mustard with honey)
  • 2 Tbsp brown sugar
  • About 50 cloves


Honey Thyme Glaze

  • 3 Tbsp melted butter
  • 2 Tbsp chopped fresh thyme (or 2 teaspoons dry)
  • 1/4 cup cider vinegar
  • 1/4 cup honey
  • 1 Tbsp brown sugar
  • 1 teaspoon Worcestershire sauce

Honey Thyme Glaze adapted from Gourmet


1 Let ham come close to room temp: Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.

2 Score skin and fat (if using non-spiral cut): Place ham, fattier side up, in a foil-lined roasting pan.

If using a non-pre-cut ham, score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart.

Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn't necessary.

score the fat on the surface of the ham with a sharp knife

3 Insert cloves (if using): If using cloves (with the Sweet Honey Mustard Glaze), you can either put them in before applying the glaze or after. They look better if applied after, but it is easier to see the lines in the ham as a guide for placement if you put them in first.

Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham (or along the edges of some of the precut slices if using spiral cut). Some people put the cloves in the intersection points of the scores. Do as you wish. You just want a nice pattern.

insert cloves into surface of ham for glazed baked ham how to make baked ham

4 Preheat oven to 325°F.

5 Prepare glaze:

If using the sweet honey mustard glaze, mix the mustard with the brown sugar in a small bowl.

If using the honey thyme glaze, mix thyme in with the hot melted butter and let sit for a few minutes. In a small saucepan on high heat, let the cider vinegar reduce down from 1/4 cup to 1 Tbsp, remove from heat. Whisk in the butter and thyme. Add the honey, the brown sugar, and the Worcestershire sauce.

6 Apply glaze: Using a pastry brush, brush whichever glaze you are using over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Try to work the glaze into the scored lines.

apply honey mustard glaze to baked ham

7 Bake in oven: Place ham in oven. (If using a spiral cut ham, first wrap tightly in aluminum foil so that the ham doesn't dry out while cooking.) Cook for about 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temp to begin with), or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer). (Note that the ham is already cooked when you buy it, all you are trying to do is heat it up for eating.)

If using a non-spiral cut ham, baste the ham with the glaze a couple of times during the cooking. If you check on the ham and think that the glaze is at risk of getting too browned (like on the way to burnt), you can cover with a piece of foil.

8 Baste and broil: When the ham has reached the desired temperature, baste again. If using a spiral cut ham, open up the foil to expose the ham before basting.

Place the ham under the broiler for few minutes to get some nice browning on the top. Take the pan out of the oven and brush the ham all over with pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.

9 Slice: To slice a bone-in ham, cut around the bone first. Then use a long, sharp knife to slice off pieces around the bone.

Another way to slice the ham is to make first a slice on wide end to get a flat lying surface. Then stand the ham upright on the wide end and make slices down the side, working around the bone.

Remember to save the ham bone for soup!

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  • Paul

    Great Recipe! My go to ham recipe from now on.


  • Keith Thompson

    We made this dish for Christmas and it was delicious the only thing we didn’t have was thyme


  • Nicole Colson

    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

  • Mimi

    From 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.

    • Cynthia Joy Douglas

      If it’s a ham that’s already cooked, you dont have to worry about the ‘danger zone’

  • Bob W

    Ham Glaze
    Dry Ingredients
    4 TBS – light brown sugar
    1 tsp – dry ground mustard
    4 – crushed allspice
    1 tsp – corn starch

    Wet Ingredients
    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

    Last Ingredient
    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.

  • Clara Schoppe

    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.

  • Cathy Testa

    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.

  • Stephanie

    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.

  • Sharon Baker Burress

    Cranberry 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.

  • Cyndi

    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?

    • Elise Bauer

      Hi Cyndi,
      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!

  • lauren

    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

    • Elise Bauer

      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.

  • Julie

    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!!

    • Elise Bauer

      Hi Julie, I’m a sucker for honey mustard anything, including this glaze!

  • W.

    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.

  • Rachel Lea

    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.

  • Leann

    Do you have to add water after placing the ham in the pan?

  • Mike

    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

  • Tracy

    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!

  • Mary Costigan

    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.

  • Melissa

    Hi Elise,

    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! :)


  • Pierre Dufresne

    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?

    • Pam Roberts

      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!

  • barb

    And after this ham is nearly devoured then the leftover goes into a crustless quiche. yummmmmmmmm

  • Chris S.

    The tips are great, and both glazes look good — thanks!!!

    My favorite glaze is just mustard (I use Dijon, with or without seeds, instead of honey mustard because the glaze is already so sweet), brown sugar or molasses, and a huge amount of ground cloves (much easier than sticking in all those cloves, and keeps the flavor all over rather than just where they’re stuck). If I’m in a frivolous mood, I stick with the brown sugar instead of molasses (to keep it drier), add a little 100% juice from canned pineapple rings to bring back some moisture, and roast the rings themselves either on top of the ham or in the bottom of the pan. Delish!

    P.S. We’ve had a lot of luck recently with deboned “butterfly” hams, which are very long and rather thin, almost like spareribs except boneless (something like a huge slab of natural bacon, except a different cut of meat). Because these cook very, VERY quickly, we glaze all sides to create a moisture barrier that keeps existing moisture in the ham and still lets us cook long enough for the glaze to caramelize. The end result is absolutely beautiful, delicious, and ever so easy to carve!! And we DO score the meat itself, especially if there’s almost no fat to score — as long as you “repair” the cut with the glaze before cooking, so nothing leaks out, it works well. A fabulous company meal, or a family meal with leftovers for more than a week, and almost no preparation time — sweet!! :)

  • Melissa

    This was my first attempt at cooking a ham and I turned to my trusted Elise for advice. Every recipe I’ve tried on your site is amazing and I give the Honey Thyme glaze recipe 5 stars! The ham has amazing flavor, SO much better than a ‘honey baked’ in my opinion. Thanks for sharing all your fabulous food knowledge!


  • KY

    I wonder if I can use a bottle of creamy yogurt honey mustard dressing for the sweet hot honey mustard glaze? I don’t have honey mustard at home, just Dijon mustard. Thanks.

    No, I do not recommend using dressing for the glaze. If you only have mustard, add honey or sugar to it until it is well sweetened. ~Elise

  • kathy

    When I have too many things to bake at one time in the oven I make my ham ahead of time. Slice it and put it in the crock pot/roaster and add some ginger ail to keep the ham from drying out. No complaints from anyone in my family.

  • Jan

    I really need some advice and cannot find it on the internet, hoping you could help me. I want to make my ham a couple hours early (as I have alot of things I need to make in the oven and I cannot get everything in at the same time). How can I keep the ham moist and warm, while the other dishes bake in the oven.

    Great question. If others reading have suggestions, please chime in. ~Elise

    • Chris S.

      Three suggestions:

      1) If your crockpot has a VERY low setting, put the roasted, unwrapped ham in that — it holds moisture in, as long as you don’t keep taking the lid off to check on it. You can even turn the cooker off for a while, then on, then off again, to keep the average temperature lower than the manufacturer’s low setting. To avoid burning, it helps to use a rack in the bottom of the cooker. If all else fails, just use cleaned sticks of celery or carrots as a rack to elevate the ham, keeping it off the very hot bottom of the cooker.

      2) Wrap the ham and its platter carefully in tin foil, together, making the package airtight (to avoid moisture loss) and put it on one of those warming plates (Toastess is one of many brands). If it will be there a very long time, try adding something moist when wrapping the packet, such as warmed pineapple rings or warmed peeled oranges, to increase the moisture within the packet.

      3) Make some baked potatoes in tinfoil when you roast the ham. After roasting, wrap the ham platter carefully in tin foil as for #2, INCLUDE the baked potatoes, still in their tinfoil, inside the packet, and then put the whole packet in a warm dry place (such as the cupboard where you kept your roasting pan!).

      Hope these or other ideas work for you. Good luck! :)

  • Amy

    Made this for Easter, halved the recipe for a smaller ham. A definite crowd pleaser. Yum!

  • Katherine

    I made this ham exactly as instructed (Cook’s half-ham, butt end, about 9.5 pounds) and it was absolutely delicious. I used the Honey Thyme glaze, and it took about 1 hour and 40 minutes to come to 115 degrees. I had it on the counter for 2 hours of “room temperaturizing” before putting it in the oven. Thank you so much for your wonderful website!

  • Andrea Kearney

    Loved this! Made this ham for Christmas Day, using a humble Mash’s, following recipe exactly. Beautiful presentation and delicious. Thanks Elise for another winner.


  • Jocelyn

    I made your mother’s recipe for spicy fig and orange microwave jam, but I used blood oranges and dried mission figs instead. I jarred some of it, but for the ham glaze, I added some fresh squeezed orange juice, grainy and smooth dijon mustard, and I heated it and poured it over the ham. It was AMAZING!! Please thank your Mom for being my Easter brunch muse!

  • Cathy

    Impress your friends and family: this is truly the best ham you will ever eat. I was hooked on the spiral cut honey hams from the national chains. Never ever again. You will be amazed by how wonderful this tastes. And it is so easy! We also got our ham from an Amish farm which probably helps to make it even tastier.

  • fran in VA

    Your ham looks yummy!!! The best way I have found to cook a ham is so simple. I always use a butt end and not the shank portion. Score your ham in a diamond pattern. Coat it with light brown sugar, add pineapple rings and cherries in the center of the pineapple ring(attaching with a toothpick). Be sure to add whole cloves in the little diamond points or where you like. Drizzle the pineapple juice over the ham and then add about 2 cups of 7-up to the pan. Cover with foil and bake at 325 degrees – 15 minutes per pound. Every 30 minutes baste with the pineapple / 7-up mixture and more 7-up can be added as necessary. Once done, let cool. Remove the cloves and enjoy. Let me know how you like ham this way……


    Hi – I baked my ham on a rack wrapped in parchement paper and foil for about an hour and then made a glazed inspired from 2009 Gourmet magazine. Instead of honey I used a jar of last years Apricot jam mixed with some cider vinegar, about a teaspoon of dried thyme (wish I would have had fresh) and about 1/4 teaspoon worchestershire sauce. Cooked in all down and applied it to the last 1/2 hour of cooking – then I applied a bit more and placed it under the broiler until it was blistered and bubbly. It was an excellent ham!

  • Valerie

    The last couple of times I’ve made ham, I have basted it with a simple combo of orange marmalade and dijon mustard and it has turned out great – but your recipes, and all the ideas listed above, look wonderful as well! I think it’s kinda hard to mess up ham. . . Although, come to think of it, I cooked it in a crockpot once, a long time ago, and it wasn’t so good!!

  • Melanie

    Thanks so much for this! It was perfect. I used the Thyme glaze and took note of all of your pieces of advice to keep our ham hot and moist and delicious–and it was! My dad had brought us a spiral cut so I was disappointed to read your words against it, but I kept it in mind and lowered the oven temp a bit and kept it tented with foil and it was perfect!

  • D.J.McKiernan

    Your glazes sound yummy, I use a little pineapple juice and brown sugar to make a thick past and spread it all over the ham and then I put pineapple rings all over the past using tooth picks to hold them in place

  • Karen in St. Louis

    Although the glazes mentioned above all sound yummy, the only glaze I use any more is a mixture of whole-berry cranberry sauce, brown sugar, a little mustard & ground cloves. I make extra and bake it in a pan the last 1/2 hour of cooking the ham – it is delicious on leftover ham sandwiches! Give it a try & you’ll be hooked, too. Merry Xmas!

  • hthaiwon

    My favorite glaze is from Ina Garten- Mango chutney, loads of garlic, brown sugar, Dijon mustard and orange juice.

  • Christen

    My father uses crushed gingersnaps, Jack Daniels whiskey, and dijon mustard as a crust/glaze on his Easter hams. The combination sounds odd, but I have yet to try a ham that comes close in comparison! :)

  • Karen

    I made the Sweet Hot Honey Glazed Ham for Easter dinner yesterday and it was the BEST ham any of us has had! Thanks for posting such a simple and delicious recipe. My husband said that we need to use it at Christmas also!!

  • Margaret

    I made my ham with the honey thyme glaze last night for Easter along with your new potato salad receipe. The ham was excellent! I love the thyme taste. I wish I had my flavor injector. Do you ever use one with your ham? I made it from an 11 pound uncooked ham. Good grief. I wish my husband hadn’t picked up an uncooked ham. That is not a fun process. But the flavor was excellent thanks to your receipe! Would you use this receipe on a turkey?

    We wouldn’t use this on a turkey, but that’s only because we are very particular about how we cook our turkey. But if you try it, please let us know how it turns out for you. ~Elise

  • Renee

    Ooooo, made this ham for Easter yesterday. Purchased a ham from a local butcher who smokes them himself, so yummy. I used a combination of the Honey-Thyme glaze with the addition of the Heinz 57 sauce as recommended in the reviews. Everyone loved it and I have tons of leftovers for this week. I love your site. Your recipes are wonderful and pictures magnificent. Thanks!

  • rose

    Yesterday we made the Honey-Thyme Glazed ham. Got a small boneless ham and didn’t score the skin, just glazed it while in the oven several times. SO GOOD. Wonderful flavor – sweet and savory. Thanks for the recipes (and choices!).

  • Alison

    Thank you so much for the wonderful recipe and easy to follow instructions. I had never made a ham that wasn’t already pre-glazed and cut. I used the Honey Thyme recipe and the ham was the best I have ever made. My kids even loved it!

  • Felicia

    I was inspired to pick up a tiny half ham at the supermarket yesterday after reading this post. I mixed together brown sugar, honey, maple syrup and some nice grainy Dijon mustard– the ham came out delicious, and I am looking forward to making sandwiches, quiche, and breakfast scrambles with the left-overs. Thank you for the inspiration!

  • Michelle in NZ

    Over here we usually remove the actual skin (in a whole piece), leaving a generous layer of fat. It is the fat that is scored, decorated and glazed before baking the ham.

    I don’t like hot ham, especially when thickly cut, no matter how good the pork is. Yet thinly sliced and cold is scrummilicious.

    A great glaze makes a good ham splendid. And it is so wonderful when you’re feeding a crowd.

    In New Zealand we can also get a “mutton ham”`- leg of mutton cured and cooked just like a leg of ham. This beautiful meat used to be very cheap but not any more, and it has to be pre-ordered with your butcher.

    Have a great Easter, thank you for the wonderful recipes and ideas on your site. And Happy Cooking always,

    Michelle in Wellington, NZ

  • Alison --

    And it’s gluten-free! Some commercial glazes contain wheat starch, and it’s so easy to make your own. Yours looks yummy.

  • dsx

    Delicious! We’ve had success keeping spiral cut hams juicy by using variations on foil wrapping, turkey bags, or even a crock pot depending on the size. They make for great finger pickings at a brunch or in creating a sandwich platter if you’re doing a picnic/party instead of a sit-down dinner.

  • gail

    Your ham looks gorgeous. I’m making one on Sunday and trying a new glaze recipe… marmalade,brown sugar & horseradish and I think I’ll add a little dijon. The recipe is from Epicurious.
    Have a lovely holiday!

  • Ryan

    That picture looks great! My favorite glaze consists of apricot preserves with a couple of tablespoons of mustard powder. It’s a nice balance of sweet and savory. I usually heat it on the stovetop and thin it out with some water so it’s easy to apply to the ham.

  • Laura [What I Like]

    Oh that picture made me quite literally gasp! Gorgeous. Out of curiosity, have you ever tried that Coca Cola glaze? I think it’s mixed with molasses or something?

    No I haven’t. Don’t usually have cola in the house. ~Elise

  • Kandi

    My hubs just loves ham and I cook them often. My favorite one was when I scored a half ham, baked at 225’F for 3 hrs, covered in foil. Then I removed the foil, turned up the oven to 350’F and basted the ham for the next hour with equal parts of orange juice and ginger ale. I found that helped cut down on the saltiness and made a fantasic ham gravy, sweet and savory. Happy Easter, love your web site.

  • Wall-dean

    Here is a really great recipe. Ketchup, yellow mustard, pancake syrup, mix it all together and pour over ham,then bake it. Enjoy!! Thank you!

  • Hélène

    What a beautiful ham. I usually bake mine in beer and add molasses, syrup, mustard. We enjoy it on Easter day.

  • Garrett

    Best tasting hams ever. Used the leftovers for stir-fry, eggs, and sammiches. Plus the glaze for both was awesome, though I enjoyed the hot honey mustard glaze best. =)

  • Laurel

    My mom-n-law does a superb ham. The ham comes out juicy and tender. Low and slow is her touch, and the glaze is wicked delicious. The secret is Heinz 57 sauce. Go figure. I don’t really like Heinz 57, but for the ham it works. She mixes the Heinz 57 with a jar of apricot preserves, a little dry mustard, and if she’s in the mood she’ll add some brown sugar. Slowly heat it up and then glaze away. The mom-n-law has got the magic ham touch.

  • Ann

    My favorite glaze is exactly like the first one — plus a slug of bourbon.

  • Julie

    I grew up in a family of hearty eaters that gathered for every holiday. Now my husband I are too far away so I make holiday meals for just the two of us, and he’ll tell you I cook for an army, I just can’t help it! This half hams looks so delicious I’ve never bought one that wasn’t spiral cut, now I have to try it! To the person who posted about having too many leftovers…I usually dice the leftover ham and freeze it in 1 cup portions so I always have it on hand to toss into a soup or casserole for a quick weeknight dinner or a frittata on Sunday morning. Thanks Elise, your recipe ideas are wonderful!

  • Stacey S

    I love making big hams and if I have too much leftovers (even after I send some home with any guests), I vacuum seal and freeze meal-size portions and the ham bone for future use and I can keep it in the freezer for months.

  • Sara @ Culinerapy

    Aw, man! Why you gotta do this to me? I’m always seduced by the idea of making a big ol’ gorgeous ham, and then I do, and then I have leftovers for WEEKS and swear off doing hams for fewer than ten people. Sigh. Maybe I should just be sure to invite more people over for Easter.

    You can always send your guests home with some leftover ham! ~Elise

    • Judy

      I like using left-over ham to make split-pea soup or an egg/ham bake – delicious!!

  • Stumptown Savoury

    Looks great! I like to use maple syrup and vinegar instead of honey and vinegar. It’s not quite as sweet, but has a great depth of flavor. Some five-spice powder adds an intriguing note.

  • Julie

    My favourite ham glaze is simple – equal parts grainy mustard, balsamic vinegar and brown sugar. Paint it on halfway through the cooking time so that it doesn’t burn. Yum!

  • SBShell

    When I bake my ham around the last 1/2 hour I mix orange juice and a couple tablespoons of brown sugar. Pour over the ham. MMMMM good and simple!