Ham Recipe
Make Ham Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Glazed Baked Ham
Glaze
Finishing
Method
Glazed Baked Ham
- 1
Prep the ham
Preheat oven to 325°F (165°C). Remove ham from packaging and discard any glaze packet. Place ham cut-side down on a large cutting board. Using a sharp knife, score the skin/fat in a diamond pattern about 1/4 to 1/2 inch deep, spacing cuts about 1 inch apart. Stud each diamond with whole cloves, spacing evenly over the surface. Transfer ham to a rack set in a roasting pan.
- 2
- 3
Bake
Tent the ham loosely with aluminum foil (shiny side toward the ham). Bake in the preheated oven. For a fully cooked ham, heat about 10-12 minutes per pound until internal temperature reaches 140°F (60°C). For a 6 lb ham plan for approximately 60-72 minutes before glazing.
Glaze
- 4
Make the glaze
While the ham bakes, combine 1 cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon honey, 2 tablespoons apple cider vinegar, 1 cup orange juice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon black pepper in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer gently 5-7 minutes until slightly thickened. Remove from heat and set aside.
- 5
Glaze the ham
About 20-25 minutes before the ham is done (when internal temperature approaches 125-130°F / 52-54°C), remove ham from oven and increase oven temperature to 400°F (200°C). Brush a generous layer of glaze over the ham, then return to oven, uncovered, for 15-20 minutes, basting once more halfway through, until glaze is caramelized and internal temperature registers 140°F (60°C). Watch closely to avoid burning; if glaze darkens too quickly, lower temperature to 375°F (190°C).
Finishing
- 6
Remove ham from oven and transfer to a serving platter. Tent loosely with foil and let rest 10-15 minutes to redistribute juices and make carving easier. Spoon any pan juices into a small saucepan; skim fat if desired and simmer briefly to concentrate flavors, then drizzle a little over the sliced ham.
- 7
Garnish with reserved orange slices and chopped parsley if using. Carve the ham in thin slices across the grain for the shank portion and serve warm.