Traditional Glazed Ham

Why This Traditional Glazed Ham Works

In the oven, the ham warms up slowly, so the inside heats through without drying out. Scoring the surface opens little paths in the fat and skin, so the glaze can sink into the meat instead of just sitting on top. While it bakes under the foil, the ham steams in its own juices and stays moist, and the first layer of brown sugar and mustard starts to stick to the outside.

As the temperature goes up at the end, the sugar, honey, and mustard on the surface start to bubble and thicken. The glaze tightens into a shiny coat that clings to the scored edges and any exposed fat. Those edges brown and firm up a bit, giving a chewy, sticky crust while the inside stays tender. Resting at the end lets the hot juices settle back into the ham, so when it is sliced, the pieces stay juicy instead of leaking all over the cutting board.

Mistakes To Avoid

Letting the ham overcook, especially after the oven is raised to 400°F, can make the meat tough and dry instead of juicy. The outside glaze may look beautiful and sticky, but inside the slices turn stringy and hard to chew.

Putting the ham in the oven straight from the fridge often leads to uneven heating. The outside warms and dries out while the center stays cooler for longer, so by the time the middle reaches 140°F, the outer layers can be overcooked.

Skipping the scoring step leaves the surface smooth, so the glaze mostly slides off instead of soaking into the meat. The result is a thick, sweet crust on the outside and fairly plain-tasting slices inside, with less of that sticky coating in each piece.

Pouring all the glaze on at the start causes it to burn during the long bake at 325°F. The sugar darkens too fast, forming a hard, bitter crust while the ham underneath is still gently heating.