BAKED HAM RECIPES

BAKED HAM WITH PINEAPPLE GLAZE

This recipe will not only give you the steps but also teach you the , the science, and the little secrets that will make your baked ham the absolute star of the meal.

The Ultimate Guide to a Show-Stopping Baked Ham with Pineapple Glaze

There are few dishes as iconic and universally loved as a beautifully baked ham with a sweet and tangy pineapple glaze. It's the centerpiece of holiday tables, a symbol of celebration and abundance. But here's the secret: it's surprisingly easy to make. This guide will walk you through every step, from choosing the right ham to creating a glossy, caramelized glaze that will have your guests begging for the recipe. Forget dry, boring ham—we're making a masterpiece.

The Anatomy of a Perfect Baked Ham: Why This Recipe Works

Before we get to the ingredients, let's understand the three pillars that elevate this dish from good to unforgettable.

The Right Ham & The Right Method: Most hams sold in grocery stores are "," meaning they are cured, brined, and fully cooked. Our goal, therefore, is not to cook the ham, but to gently reheat it while infusing it with flavor. We achieve this with a two-stage baking process: a long, slow, low-temperature bake to heat the ham through without drying it out, followed by a high-heat blast to caramelize the glaze into a sticky, beautiful crust.

The Power of the Glaze: A great glaze is a balance of sweet, tangy, and spice. The sugar (from brown sugar and pineapple juice) is what caramelizes under high heat, creating that gorgeous, shiny crust. The acid (from pineapple juice and mustard) cuts through the richness of the ham fat, preventing the final dish from being one-note sweet. The spices add warmth and complexity.

Scoring for Success: That diamond pattern you see on fancy hams isn't just for looks. Scoring the fat allows the glaze to penetrate deeper into the meat and helps the fat render out more effectively, resulting in a more flavorful and tender final product.

Ingredients

For the Ham:

1 fully cooked bone-in half ham (shank or rump half), about 7-10 lbs (3-4.5 kg). A bone-in ham will be more flavorful and moist. A spiral-sliced ham also works wonderfully; see tips for handling it below.
1 cup water or apple juice, for the roasting pan
For the Classic Pineapple Glaze:
1 cup (240ml) pineapple juice, reserved from a 20-ounce can of pineapple rings
¾ cup (150g) packed brown sugar (light or dark)
¼ cup (60g) Dijon mustard
1 tbsp apple cider vinegar
1 tsp ground cinnamon
½ tsp ground cloves or 5 whole cloves
1 (20-ounce) can pineapple rings in juice
Maraschino cherries for garnish (optional)
Whole cloves for securing garnish (optional)

Step-by-Step Instructions for Perfection

Prep and Preheat:

Preheat your oven to 325°F (160°C).

Position an oven rack in the lower third of your oven. This ensures the ham cooks evenly without the top getting too brown.

If your ham has a tough, leathery skin, use a sharp knife to trim it off, leaving a thin layer of fat.

Score the Ham:

Place the ham, fat-side up, on a cutting board.

Using a sharp knife, make diagonal cuts about 1 inch apart through the fat, down to the meat. Turn the ham and repeat in the opposite direction to create a diamond pattern. Be careful not to cut so deeply that you hit the meat.

The Initial Bake (The Gentle Reheat):

Place the scored ham in a roasting pan, fat-side up. Pour the cup of water or apple juice into the bottom of the pan. This creates steam and prevents the pan drippings from burning.

Cover the ham and the pan tightly with aluminum foil.

Place it in the preheated oven and bake for about 15-18 minutes per pound. For an 8-pound ham, this will be around 2 to 2.5 hours. The goal is to heat the ham to an internal temperature of about 120°F (49°C).

Prepare the Glaze:

While the ham is in the oven, prepare the glaze. In a small saucepan, combine the pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and ground cloves (if using).

Bring the mixture to a simmer over medium heat, whisking until the sugar has dissolved. Let it simmer gently for 5-10 minutes, until it has thickened slightly and reduced to a syrupy consistency.

The Grand Finale: Glazing and Caramelizing:

After the initial baking time, remove the ham from the oven and increase the oven temperature to 425°F (220°C).

Carefully remove the foil. Using , liberally brush about one-third of the glaze all over the ham, making sure to get it into all the scored cuts.

Arrange the pineapple rings over the ham, securing them at the points of the diamonds with whole cloves (if using). Place a maraschino cherry in the center of each pineapple ring, also secured with a clove.

Return the ham, uncovered, to the hot oven. Bake for another 15-20 minutes, or until the glaze is bubbly, browned, and beautifully caramelized. Brush the ham with the remaining glaze one or two more times during this period.

The Crucial Rest:

Remove the ham from the oven and transfer it to a large cutting board. Let it rest, uncovered, for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it's moist and tender.

Carve and Serve:

To carve a bone-in ham, use a long, sharp carving knife to cut around the bone. Then, make horizontal and vertical cuts to release beautiful, thick slices. Serve with extra glaze from the pan on the side.

Mastering Your Ham: Tips, Variations & Troubleshooting

For a : These hams are already pre-cut, which makes them easy to serve but can dry out. To prevent this, warm the glaze and carefully brush it in between the slices before the final high-heat bake. You may also want to reduce the initial baking time slightly, as they heat up faster.

Glaze Variations: Feel free to get creative!

: Add 2-3 tablespoons of bourbon to the glaze for a smoky, complex flavor.

Spicy Chipotle Glaze: Add 1-2 teaspoons of minced chipotle pepper in adobo sauce to the glaze for a sweet and spicy kick.

: Substitute the pineapple juice and brown sugar with ½ cup of pure maple syrup and ¼ cup of whole-grain mustard.

Don't Waste the Drippings! The juices in the bottom of the roasting pan are liquid gold. Skim off any excess fat, then place the roasting pan on the stovetop over medium heat. Whisk in a tablespoon of flour and cook for a minute, then slowly whisk in a cup of chicken broth or white wine to create a delicious, simple .

What if my ham is too salty? If you're concerned about saltiness, you can soak the ham in cold water in the refrigerator for 4-6 hours or overnight before baking. Be sure to pat it completely dry before scoring and baking.

What to Serve With It

A ham this good deserves classic, comforting sides.

Creamy Scalloped Potatoes or Potato Gratin

Classic Green Bean Casserole or Roasted Green Beans with Almonds

Homemade Macaroni and Cheese

Honey-Glazed Carrots

Warm Dinner Rolls or Cornbread

Storage and Leftovers

Storage: Wrap leftover ham tightly in plastic wrap and store in the refrigerator for up to 5-7 days.

Freezing: Leftover ham can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe bag.

Leftover Ideas: The best part of a big ham is the leftovers! Use them for incredible ham and cheese sandwiches, , ham and potato soup, breakfast hash, or a classic .

Enjoy your magnificent, juicy, and utterly delicious baked ham

LAYERED POTATO 'N HAM BAKE

Let's create a comprehensive, in-depth guide to this ultimate comfort food classic. This recipe will not only give you the steps but also teach you the techniques and flavor combinations that elevate this simple casserole into a truly memorable dish.

The Ultimate Guide to Layered Potato & Ham Bake

This isn't just a casserole; it's a warm hug in a baking dish. It's the kind of food that fills the house with an irresistible aroma of savory ham, creamy cheese, and earthy potatoes, promising pure comfort and satisfaction. Perfect for using up leftover holiday ham, for a cozy Sunday family dinner, or as the star of a potluck spread, this dish is a timeless classic for a reason. This guide will walk you through every detail, from choosing the right potato to building a velvety, from-scratch cheese sauce, ensuring your bake is perfect every single time.

The Anatomy of a Perfect Bake: Why This Recipe Works

Before we get to the ingredients, let's understand the three pillars that make this dish so incredible.

The Foundation: Perfectly Cooked Potatoes: The key to a great potato bake is ensuring the potatoes are tender all the way through without turning to mush. We achieve this by first par-boiling them. This jump-starts the cooking process so that by the time they've absorbed the creamy sauce and baked in the oven, they are perfectly tender and have absorbed maximum flavor.

The Soul: A Velvety Cheese Sauce: A canned soup-based sauce can't compare to the richness of a . We start with a simple (butter and flour) and slowly whisk in warm milk to create a silky, lump-free base. Adding sharp cheddar and a touch of creates a complex, savory sauce that coats every single layer.

The Structure: Strategic Layering: This isn't just a jumble of ingredients. By layering the sauce, potatoes, ham, and onions, we ensure that every bite is balanced. The sauce seeps down into the potatoes, the ham provides salty pockets of flavor, and the onions become sweet and tender. It's a construction designed for flavor harmony.

Ingredients

For the Potatoes & Layers:

2.5 lbs (about 1.2 kg) : These are the ideal choice. They have a medium starch content and a naturally buttery flavor, and they hold their shape beautifully. (Russets will work but can become a bit mealy; red potatoes will hold their shape well but are waxier).

2 cups (about 8 oz / 225g) cooked ham, diced or thinly sliced: Leftover holiday ham is perfect here. Diced ham distributes more evenly, while thin slices create distinct layers.

1 medium yellow onion, thinly sliced: This will become sweet and tender as it bakes.

2 tbsp butter, plus more for greasing the dish: For sautéing the onions.

1 tbsp (or 1 tsp dried thyme): The earthy, slightly minty flavor of thyme is a classic partner for ham and potatoes.

For the Creamy Cheese Sauce:

4 tbsp (½ stick) unsalted butter: The foundation of our roux.

⅓ cup all-purpose flour: This thickens the sauce.

3 cups (720ml) whole milk, warmed: Warming the milk is crucial! Adding cold milk to a hot roux can cause lumps. Warming it gently in a separate saucepan or in the microwave ensures a silky-smooth sauce.

1 tsp Dijon mustard: This adds a wonderful tangy depth that cuts through the richness of the cheese and milk.

½ tsp salt, plus more to taste: Remember, the ham is salty, so we start with a modest amount and adjust later.

¼ tsp black pepper, freshly ground

Pinch of nutmeg: A classic addition to creamy sauces; it enhances the flavor of the dairy without tasting "nutty."

2 cups (8 oz / 225g) : Sharp cheddar provides the best flavor. For a more complex, nutty, and gooey melt, try a mix of cheddar and or . Shredding your own cheese from a block is highly recommended, as pre-shredded cheeses are often coated in starches that can make the sauce grainy.

Step-by-Step Instructions for Perfection

Prep and Preheat: Preheat your oven to 375°F (190°C). Generously butter a 9x13-inch (or similar 3-quart) baking dish, making sure to get into all the corners.

Par-Boil the Potatoes: Place the peeled and thinly sliced potatoes in a large pot of cold, salted water. Bring the pot to a rolling boil over high heat and cook for 5-7 minutes. You want them to be slightly tender but still firm enough to hold their shape—a fork should go in with a little resistance. Immediately drain the potatoes well and spread them out on a clean kitchen towel to pat them dry.

Sauté the Aromatics: While the potatoes are boiling, melt 2 tbsp of butter in a skillet over medium heat. Add the sliced onions and fresh thyme. Cook, stirring occasionally, until the onions have softened and become translucent, about 5-7 minutes. You're not looking to caramelize them, just to cook off their sharp bite.

Construct the Cheese Sauce:

In a medium saucepan, melt the 4 tbsp of butter over medium heat.

Once melted and bubbling, whisk in the flour. Cook, whisking constantly, for 1-2 minutes. This cooks out the raw flour taste and creates the roux, which will thicken our sauce. It should look like a thick, pale paste.

While whisking continuously, slowly pour in the warm milk, a little at a time at first. Continue whisking until all the milk is incorporated and the sauce is smooth.

Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook, stirring frequently, for 5-8 minutes, until it has thickened enough to coat the back of a wooden spoon.

Remove the saucepan from the heat. Stir in the Dijon mustard, salt, pepper, and nutmeg. Then, add the shredded cheese a handful at a time, stirring until each addition is melted before adding the next. Once all the cheese is incorporated, taste and adjust seasoning if necessary.

Assemble the Layers:

Spread a thin layer (about one-third) of the cheese sauce over the bottom of your prepared baking dish. This prevents the first layer of potatoes from sticking.

Arrange a single, slightly overlapping layer of half of the potato slices over the sauce.

Sprinkle half of the cooked ham and half of the sautéed onions evenly over the potatoes.

Pour another third of the cheese sauce over the ham and onions, spreading it to cover as much as possible.

Repeat the layers: the remaining potatoes, the remaining ham, and the remaining onions.

Finally, pour the remaining cheese sauce over the very top, using a spatula to spread it evenly to cover the entire surface.

Bake the Casserole: Cover the baking dish tightly with aluminum foil. This traps steam and helps the potatoes cook through. Bake for 45 minutes. Then, carefully remove the foil and continue to bake for another 20-30 minutes, or until the top is golden brown and bubbly and the potatoes are completely tender when pierced with the tip of a knife.

The Crucial Rest: Remove the casserole from the oven and let it rest on a cooling rack for at least 10-15 minutes before serving. This is not optional! It allows the sauce to set up, which means your layers will hold together when you serve it, rather than sliding into a sloppy pile on the plate.

Mastering Your Bake: Tips, Variations & Troubleshooting

Ingredient Swaps & Add-ins:

Cheese: As mentioned, Gruyère, Fontina, or even a bit of are fantastic additions.

Veggies: A cup of frozen peas can be scattered over the ham layers. Sautéed mushrooms or finely chopped broccoli would also be delicious.

Herbs: Fresh rosemary or sage can be used instead of thyme for a different flavor profile.

Flavor Boosters:

A pinch of cayenne pepper or a few dashes of Worcestershire sauce in the cheese sauce adds a wonderful depth of flavor.

For a savory, crunchy topping, mix ½ cup of with 1 tbsp of melted butter and sprinkle over the casserole for the last 10-15 minutes of baking (uncovered).

Make-Ahead Instructions: This dish is a make-ahead dream! Assemble the casserole completely (do not bake), cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator while the oven preheats. Bake, covered, for 55-60 minutes, then uncover and bake for another 20-30 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the microwave or oven.

What to Serve With It

This bake is a hearty meal on its own, but a simple, fresh side dish can balance its richness.

A Simple Green Salad: A crisp salad with a light vinaigrette ( is perfect) cuts through the creaminess beautifully.

Steamed Green Beans: Simply steamed green beans with a pat of butter and a sprinkle of salt are a classic, no-fuss accompaniment.

Roasted Asparagus: Roasted asparagus with a squeeze of lemon adds a fresh, vibrant element to the plate.

Enjoy your incredibly comforting and delicious layered potato and ham bake

FRENCH HAM BAKE

This baked ham with spiced apples and pears recipe is the essence of Christmas and holiday food. It is substantial enough for frosty nights and made with maple syrup and orchard fruits.

The recipe fills the house with an irresistible aroma as it bakes and browns. This maple-baked ham is the full holiday experience in one dish: sweet, smoky, salty, and spicy flavors blend to make an intoxicating and unforgettable winter meal.

Serve the ham on the Christmas or Thanksgiving table and expect guests to be wowed because they will be and you will be so proud. The ham can be served as a main meal, or as a sandwich, or on the buffet table for guests to help themselves.

France was not always renowned for baking hams at Christmas, blond (boiled) ham is more common, but it seems the British and American custom has also started to take hold and not to be dismissed.

The baked is lovely on a lunch buffet and can also make a substantial dinner. Any leftover ham is also delicious sliced and popped into a baguette as in the Jambon Beurre famous French sandwich. You may want to not put the fruit on in this case.

Baked Ham Recipe Ingredients

1 lb. baked ham, thinly sliced
6-7 med. potatoes, thinly sliced
1 c. whipping cream
3/4 c. sour cream
2 rounded tbsp. Dijon mustard
6 oz. Monterey Jack cheese, grated (1 1/2 c.)

Baked Ham Recipe Instructions :

Preheat oven to 325 degrees. Starting and ending with potatoes, layer with ham in a 2 quart baking dish. Combine creams and mustard. Pour over layers. Bake 1 hour and 20 minutes. Then cover with cheese and bake an additional 10 minutes or until cheese melts. Makes 6 servings. Cool. Enjoy the FRENCH HAM BAKE recipes !!!

FRENCH HAM BAKE VIDEO :

HONEY BAKED HAM

HONEY BAKED HAM RECIPE

A nice baked ham recipe....try this !

If you are hosting this holiday or catering to a large gathering for any occasion, I strongly suggest serving a homemade honey baked ham. The convenience of a ham that is already fully cooked and sliced is hard to surpass. Additionally, you can easily personalize it with a honey butter rub and layers of spiced sugar that caramelize to form a crunchy savory-spicy crust. Here’s how to prepare a honey baked ham that not only tastes superior but is also more economical than the one available at the store.

Why You Will Appreciate It

The honey butter is exquisite. The sweet butter seeps into the spiral-sliced ham, enhancing the flavor of the meat and ensuring it remains moist.

It features a delightful sweet, crunchy crust. The ham is coated in a spiced sugar blend and broiled in stages until it reaches the perfect level of crunchiness.

What Distinguishes City Ham from Country Ham?

City ham: This type is cured with a brine and may undergo smoking. City hams are generally more moist and less salty compared to country hams. They are available fully cooked, and you can select between bone-in or boneless, as well as spiral-sliced or whole hams. This is the variety typically served on holiday tables, and it is the one this recipe specifies.

Country ham: Cured with a dry rub, these hams are hung to dry and aged for a minimum of six months. They possess a drier texture and a saltier taste than city ham. Country hams are most commonly found in slices, although whole, unsliced country hams can also be purchased. They are usually sold uncooked, necessitating cooking before serving. This is a Southern delicacy often enjoyed with buttermilk biscuits and used to prepare red-eye gravy.

What to Consider When Purchasing Ham

When selecting a city ham, pay attention to a few important terms on the label.

Bone-in or boneless: I always prefer a bone-in ham due to the additional flavor it imparts — plus, I enjoy using the bone to flavor split pea soup after the holidays.

No unnecessary ingredients: The ingredient list should be concise, ideally consisting solely of ham. Avoid hams with added water or juices, as these can dilute the flavor.

Whole or spiral-cut:

A whole, uncut ham is less prone to drying out in the oven; however, it can be challenging to slice it evenly. Spiral-cut hams are conveniently pre-sliced, requiring only the trimming away from the bone.

Shank end or butt end: Whole hams can weigh as much as 15 pounds, which is why they are typically divided into two sections and sold separately. This explains the presence of half hams in the market. Butt end hams are leaner, but the bones can be difficult to navigate when slicing. In contrast, shank end hams are slightly fattier, featuring just one straight bone to work around. Both butt and shank end hams are suitable for this recipe.

Frequently Asked Questions

How much ham should I purchase? The amount depends on whether you select a bone-in or boneless ham:

Bone-in ham: Purchase 1/3 to 1/2 pound per person.

Boneless ham: Purchase 1/4 to 1/3 pound per person.

What is the optimal temperature for baking a ham? It is recommended to bake at a low temperature of 275°F to maintain moisture.

How long should a ham be baked? Since city hams are pre-cooked, the serving temperature is a matter of personal preference. The ham is already cooked, but if you wish to serve it warm, heat it until it reaches an internal temperature of 120°F to 140°F.

275°F oven: Bake for approximately 20 minutes per pound (totaling 2 to 2 1/2 hours).

350°F oven: If you need to heat the ham more rapidly, you can bake it at 350°F for about 10 minutes per pound (totaling 1 to 1 1/2 hours).

Should I glaze the ham before or after baking? The honey butter and spiced sugar coating should be applied once the ham reaches an internal temperature of 120°F if serving warm, or 30 minutes prior to serving if you prefer room temperature.

Is it acceptable to serve ham at room temperature? Yes, you can serve the ham at room temperature, as recommended by that renowned ham shop. To serve the ham at room temperature, take it out of the refrigerator about 30 minutes before serving to allow it to warm slightly.

Two Steps for Achieving the Ideal Crunchy Honey Baked Crust

Make honey butter. Mix equal amounts of softened unsalted butter and honey, adding a pinch of salt. Apply the honey butter generously over the exterior of the ham. While a spatula can be utilized, using clean hands is the most effective method for spreading the butter.

Broil layers of spiced sugar. Combine granulated sugar, ground cinnamon, paprika, ground ginger, onion powder, garlic powder, ground nutmeg, and kosher salt. Generously apply approximately one-third of the spiced sugar to the ham, pressing it into the honey butter. Broil until the sugar melts and bubbles. Repeat the process of layering the spiced sugar and broiling two additional times. The final broiling may require a slightly longer duration — between 1 1/2 to 2 minutes — to ensure all the sugar is melted. Once done, remove the ham from the oven and allow the sugary coating to cool and crisp before slicing.

What to Accompany Honey Baked Ham

Glazed Carrots
Scalloped Potatoes
Cheesy Baked Asparagus
Buttery Parker House Rolls
Triple Pea Salad with Radishes and Cheddar

Recipe Notes

Preparation in advance: The honey butter and spiced sugar can be prepared up to one week prior. Keep the honey butter in the refrigerator, but allow it to reach room temperature before using it in this recipe. Store the spiced sugar in an airtight container at room temperature.

Storage: Leftovers can be kept in an airtight container in the refrigerator for up to four days.

BAKED HAM RECIPE INGREDIENTS

traditional bone-in butt half ham
1 can pineapples in heavy syrup
dark brown sugar (to taste)
nutmeg
cinnamon
6oz ginger ale
toothpicks
baking pan

BAKED HAM RECIPE INSTRUCTIONS
Rinse Ham and place in baking pan. Pour ginger ale over ham. Pin Pineapples to ham with toothpicks. (you will probably not use them all) Mix brown sugar with heavy syrup from can of pineapples and pour over the ham. Sprinkle ham with nutmeg and cinnamon (about a Tbs each). Use a spoon to evenly mix the mixture in the bottom of the pan. Cover with foil and bake.
note: packaging on ham should have baking instructions. Normally baking 25min for each pound at 325. The baked ham recipe with honey is ready to serve....nice !
honey-baked-ham-recipe.

GENUINE VIRGINIA BAKED HAM

GENUINE VIRGINIA BAKED HAM RECIPES

BAKED HAM RECIPE INGREDIENTS

1 small, rather lean ham
6 cloves
1/2 teaspoonful celery seed
2 tablespoonful sugar
Boiling water
1 egg, beaten
10 peppercorns
1/2 teaspoonful ground cinnamon
1 quart sweet cider
2 tablespoonfuls breadcrumbs
Celery leaves and curls for garnish
Currant sauce

BAKED HAM RECIPE INSTRUCTIONS

Select a ham weighing about seven pounds. Wash the ham thoroughly, sprinkle with soda, rubbing it all over the surface, rinse in cold water, and place in a deep kettle, with the cloves, celery seed, cinnamon, peppercorns and cider. Cover with boiling water and simmer until perfectly tender, four or five hours. Take from the kettle, remove the skin, and sprinkle the ham with sugar. Brush over with beaten egg, cover with ground breadcrumbs, stick in cloves at even intervals and brown in a 550 degrees fahrenheit oven. Trim the meat from the bone end, and decorate the latter with celery leaves and curls. Serve with currant sauce. This recipe, of course, furnishes the meat for several meals. The baked ham recipe Virginia is ready to serve,...enjoy the ham !

french-ham-bake recipe

GENUINE VIRGINIA BAKED HAM VIDEO :

BAKED HAM AND CHEESE OMELET

Baked Ham Recipe Ingredients

1 lb. Monterey Jack cheese
2 c. finely chopped ham
1/2 c. melted butter
1 tsp. baking powder
1 dozen eggs
Salt and pepper to taste
5-6 drops Tabasco sauce
1 pt. small curd cottage cheese

Baked Ham Recipe Instructions :

Preheat oven to 400 degrees. Melt butter; pour half into a 9x13 pan. Sift flour and baking powder together. Beat the eggs, season lightly with salt and pepper. Add 5-6 drops Tabasco sauce. Stir in the flour mixture, ham and Monterey Jack cheese, cottage cheese and remaining butter. Pour into the pan and bake at 400 degrees for 30-45 minutes, or until puffed and light golden brown and knife comes out clean. Cut into squares and serve. Serves 12 persons. Enjoy the baked ham ! honey-baked-ham recipe

BAKED HAM AND CHEESE OMELET VIDEO :

Honey glazed BAKED HAM

HONEY-GLAZED BAKED HAM RECIPE

INGREDIENTS

Whole or half ham, ready to eat
1/8 c. prepared mustard
3 tbsp. honey
Whole cloves
3/4 c. brown sugar

INSTRUCTIONS

Preheat oven to 325 degrees. Place 1 tablespoon flour in turkey size (19" x 23 1/2") oven bag for whole ham or in large size (14"x20") oven bag for half ham. Place bag in 12"x8" baking dish. Insert ham in bag, fat side up. Close bat with twist tie. Pierce bag 6 to 8 times on top. Bake 12 minutes per pound. Remove from oven 30 minutes before it is baked.

Carefully slit bag down center and to sides to expose ham. Remove skin, if any, and score fat, diamond shaped, 1/4" deep. Brush entire top of ham with mustard. Insert clove in each diamond. Cover generously with brown sugar. Drizzle with honey. Return to moderate oven, 375 degrees, for final half hour.

Microwave Oven:

Follow directions above, using rubber band to close bag. Microwave on medium high (70% power) for 7 to 8 minutes per pound, adding glaze for final 10 minutes. Allow to stand, covered, 15 to 20 minutes before carving. The baked ham recipe honey glazed is ready to serve...enjoy it ! Nice ! genuine-virginia-baked-ham.recipe

HONEY-GLAZED BAKED HAM RECIPE VIDEO :