This traditional baked ham recipe is your ticket to a festive and heartwarming meal. With a rich, sweet glaze that's as simple as it is delightful, this dish is perfect for family gatherings or holiday celebrations.
The star of this dish is the bone-in ham, which provides both flavor and moisture as it cooks. A generous coating of brown sugar adds sweetness and helps create a caramelized crust. The honey works in tandem with the sugar to deepen the glaze’s flavor profile, while Dijon mustard introduces a subtle tang that balances the sweetness. Apple cider vinegar offers acidity, cutting through the richness of the ham. A hint of ground cloves infuses warmth and spice, and black pepper adds just enough heat to keep things interesting.
This baked ham pairs wonderfully with classic sides like scalloped potatoes or a fresh green bean almondine. For a touch of sweetness, consider serving with a cranberry sauce or a crisp apple salad. The contrast in flavors will make your meal memorable.
Start by preheating your oven to 325°F (165°C). This is the perfect temperature for cooking your ham slowly, allowing the flavors to meld. Place your whole ham in a large roasting pan, cut side down. This orientation helps keep the meat juicy.
Next, in a small bowl, mix together the brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and black pepper. Stir until the mixture is smooth and well-combined. This glaze will be your secret weapon for a beautifully caramelized ham.
Brush half of this glaze generously over the ham, ensuring every nook and cranny is covered. This initial layer will absorb into the meat as it bakes. Cover the roasting pan with foil to trap moisture and bake for 2 hours.
After the initial bake, remove the foil. Brush the remaining glaze over the ham and increase the oven temperature to 375°F (190°C). This higher heat will help the glaze caramelize. Bake for an additional 30 minutes, basting occasionally with the glaze that collects in the pan, until the ham is golden and glistening.
Once done, take it out of the oven and let it rest for about 15 minutes. This resting time is crucial for the juices to redistribute throughout the meat. Now, slice and serve!
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