do i need to rinse the ham before baking?

No — just remove it from the packaging and pat it dry if there’s excess moisture.

how much ham should i plan per person?

For a bone-in ham, plan about ¾ to 1 pound per person, which leaves room for leftovers (always a win).

can i make the glaze ahead of time?

Yes! The glaze can be made up to 3 days in advance and stored in the fridge. Rewarm gently before using.

how do i keep the ham from drying out?

Bake it covered, keep the oven temperature moderate, and stop once it reaches 140°F internally.

can i use this recipe with boneless ham?

Absolutely — just reduce the cooking time slightly and keep a close eye on the internal temperature.

Glazed Ham

Description

This glazed ham recipe features a perfectly balanced sweet-and-savory glaze and an easy, foolproof method.

Ingredients

Scale

1 fully-cooked, bone-in spiral-cut ham (7 to 10 pounds)
1 cup packed brown sugar
1/2 cup honey
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
3 tablespoons whole grain Dijon mustard
1 tablespoon soy sauce
3 garlic cloves, smashed
2 fresh thyme sprigs
lots of freshly-ground coarse black pepper, to taste (I recommend at least a generous ½ teaspoon or more)

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Instructions

Prep the ham. Remove the ham from the refrigerator about an hour before baking to bring it to room temperature. Preheat oven to 325°F and place the rack in the center. Line a roasting pan with foil or spray with nonstick spray.
Make the glaze. Combine the brown sugar, honey, orange juice, lemon juice, Dijon mustard, soy sauce, garlic, thyme, and black pepper in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes, stirring often, until slightly thickened and fragrant. Remove and discard the thyme sprigs (and garlic cloves, if smashed) before glazing.
Bake the ham. Unwrap the ham and discard any packaging materials. Place it cut-side down in the prepared roasting pan and cover loosely with foil. Bake for about 12–15 minutes per pound, until a thermometer inserted into the thickest part (not touching bone) registers about 100°F.
Glaze and finish. Begin basting the ham with the warm glaze every 20 minutes from this point forward, loosely tenting with foil between bastings. Continue baking until the internal temperature reaches 140°F. If the glaze seems like it’s starting to burn at any point, loosely tent the top of the ham with aluminum foil. If you feel like the glaze needs extra caramelization, remove the foil and increase the oven temperature to 400°F (or broil for 1–3 minutes) near the end, watching closely to prevent burning.
Rest and serve. Let the ham rest for 20 minutes before slicing. Brush with any remaining glaze (getting some between the slices) and spoon a bit of pan drippings over the top before serving. Enjoy!