A recipe for baked ham with a brown sugar and honey glaze.
Don’t you let that big hung of pork intimidate you. All you need is a little know-how and a can-do attitude. Oh, and some ingredients…and maybe a recipe, but no worries. I’ve got you covered all the way around. Y’all ready to show that holiday ham who’s boss? Ok, then! Here we go.
According to the USDA, your Easter ham should cook for 18-20 minutes per pound at 325°, and should reach an internal temperature somewhere between 140°-165° before consuming. Y’all get your instant-read thermometers ready, but first, let’s talk about a few things to take into consideration before baking. One being the temperature of the ham before it goes into the oven. Has it just finished thawing? Is it ice-cold, straight from the refrigerator? Is it somewhere between cold and room temperature? I allowed my ham to sit out at room temperature for about 45 minutes before baking, however, it was still cold when it went into the oven. Therefore, I found that going with the “20 minutes/pound” was more of an appropriate time allotment for my ham.
The Water Bath:
Now, in order to cook the ham for an extended period of time, yet allow it to retain its moisture and not dry out, we need to bring some water and foil to the party. First off, create a water bath by adding water to a large roasting pan fitted with a rack. The water should come up just beneath the rack, not over it. From there, you would either place the lid over the roaster (if you have one) or cover the pan in its entirety tightly with aluminum foil.
If I weren’t interested in sprucing up my ham with a lovely brown sugar glaze, this would be all I needed to know, but that sounds boring and uneventful, so let’s get on with the glaze, shall we? Another point to take into consideration is that if you want your glaze to crisp up and add some nice texture to your ham, you’re going to need to crank up the heat. When applying a glaze to a ham, it is best to wait until the end of the cooking process, otherwise, your sugar will burn and the exterior of your ham will prove to be nothing more than a total bummer. Also, if I get carried away with super high temperatures the sugar is even more susceptible to burning, so broiling or really even going anywhere over 400° is going be a no for me. I’m thinking 375° sounds good, as it is high enough to crisp things up, yet not so high that I’m having to obsess over what’s going on the oven — 375° it is.
Okay, that’s it. That’s just about all you need to know to dominate a baked ham. Well , that, and you’ll probably need a recipe. Be sure to read it top to bottom before beginning, because remember, knowledge is power.
- 2-3 cups water
- 11 pound whole shank end, bone-in, smoked ham
- 1 cup dark brown sugar firmly packed
- ½ cup Honey
- ¼ cup Dijon mustard
- 2 teaspoons Kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- 2 teaspoons apple cider vinegar
Set out ham at room temperature for about one hour prior to baking.
Preheat the oven to 325° and have ready a roasting pan fitted with a rack.
Create a water bath by adding just enough water to the roasting pan so that it meets the bottom of the rack. Score the ham in a cross-hatch pattern and place atop the roasting rack. Cover pan tightly with aluminum foil and place in the oven. Bake for 3 hours and 10 minutes. Depending on the size of your ham, you should either increase or decrease you cook time. See above article for further guidance on temperature.
When the ham is nearing the three hour mark, in a small saucepan combine the brown sugar, honey, dijon mustard, salt, ginger, pepper and cloves. Place over medium heat and allow to cook until the sugar is melted and the mixture just begins to bubble. Stir in the vinegar and set aside until ready to use.
Carefully, remove the ham from the oven and increase the temperature to 375°. Slowly, pour half of the glaze over the ham and distribute evenly across the surface using a basting brush. Return to the oven, uncovered, and bake for 15 minutes. Pour the remaining glaze over the ham, distribute with the basting brush and bake for 15 minutes more. Remove your ham from the oven and insert a thermometer deeply into the center of the ham, avoiding the bone. If your ham has not yet reached 140°, cover with aluminum foil and bake a while longer, checking the ham about every 15 minutes or so for the desired temperature.
Note: If you notice your glaze blackening in color, cover with aluminum foil before returning to the oven.
Once the ham has finished cooking, transfer to a cutting board or serving platter and tent with aluminum foil. Allow to rest for 20 minutes. Once resting time is up, slice, serve and enjoy.
Would pair well with:
Cheddar-Chive Drop Biscuits, Decadently Perfect Mashed Potatoes, TAK’s Dinner Rolls, Sweet Potato Casserole, Boston Baked Beans, Simple and Fresh Green Beans, Perfectly Steamed Broccoli with Homemade Cheddar Sauce