Traditional Glazed Baked Ham

Why This Traditional Glazed Baked Ham Works

In the oven, the ham warms up slowly, so the inside heats through without drying out. The water in the bottom of the pan steams around the ham and keeps the outside from getting tough while it bakes. Since the ham is already cooked, the gentle heat is really just bringing it up to serving temperature and giving the outside time to take on the glaze.

As the brown sugar, honey, mustard, and vinegar heat on the stove, they melt together into a smooth, sticky glaze. Over time in the oven, that glaze thickens and clings to the ham instead of sliding off. Brushing it on in three rounds lets a thin layer stick, then dry a bit, then another layer goes on top. By the last bake, the sugar on the surface has darkened, the spices have settled into the sticky coating, and the outside of the ham is glossy and slightly chewy while the inside stays juicy. Letting it rest at the end gives the hot juices a chance to settle back into the meat before slicing.

Mistakes To Avoid

Letting the ham bake past 140°F turns the meat tough and dry. The outside starts to harden and the slices lose their juiciness, so even with a good glaze the texture feels stringy and overdone.

Pouring all the glaze on at the start causes it to burn before the ham is heated through. The sugar and honey darken too fast, forming a bitter, hard crust while the inside of the ham stays closer to its original temperature.

Skipping the water in the bottom of the roasting pan often leads to a dry surface and scorched drips. Without that bit of steam, the exposed parts of the ham can shrivel and the sugary glaze stuck to the pan can burn and smoke.

Putting the ham straight from the fridge into the oven without any time on the counter makes the heating uneven. The outside warms and browns much faster, while the center lags behind and may still be cool when the glaze is already close to burning.