Baked Ham Recipe

Prepare the ham

Preheat the oven to 325°F (160°C). Remove the ham from packaging and pat dry with paper towels. If the ham has a thick skin, trim it to a thin layer of fat leaving about 1/8–1/4 inch of fat so the glaze can adhere. Place the ham cut-side down in a large roasting pan fitted with a rack.

Score and stud

Using a sharp knife, score the fat in a diamond pattern about 1/4 inch deep, spacing cuts 1 to 1 1/2 inches apart. If using whole cloves, press a clove into the center of each diamond or at even intervals across the top of the ham.

Make the glaze

In a small saucepan or bowl, whisk together brown sugar, Dijon mustard, apple cider or orange juice, honey, dark rum (if using), ground cinnamon, ground cloves (if using), salt, and pepper until smooth. Warm gently over low heat just to dissolve the sugar and combine flavors (2–3 minutes); do not boil. Taste and adjust seasoning—add more honey for sweetness or extra mustard for tang.

Initial glazing

Brush about one-third of the glaze evenly over the surface of the scored ham, getting into the cuts. Reserve remaining glaze for later basting.

Set up for roasting

Pour 2 cups of water or chicken stock into the bottom of the roasting pan (this prevents drippings from burning and keeps the ham moist). Tent the ham loosely with foil (shiny side toward the ham) without tightly sealing the edges so steam can escape.

Bake low and slow

Place the ham in the preheated oven. Bake at 325°F (160°C). Estimate about 10–12 minutes per pound (22–26 minutes per kg) for a fully cooked ham to heat through to an internal temperature of 140°F (60°C). For the 5 kg ham in this recipe, plan roughly 110–130 minutes (1 hour 50 minutes to 2 hours 10 minutes). Use a meat thermometer inserted into the thickest part, not touching bone, to check temperature.

Baste with glaze

Every 20–30 minutes during roasting, remove ham from oven and brush with more glaze (reserve some glaze to finish). Remove foil during the last 30–40 minutes of roasting to allow the glaze to caramelize. If you like a deeper crust, increase oven temperature to 400°F (205°C) for the final 8–12 minutes and watch closely to prevent burning.

Finish and rest

When the ham reaches 140°F (60°C) internal temperature, remove from oven. Tent loosely with foil and let rest 15–20 minutes—internal temperature will rise a few degrees and juices will redistribute.

Optional garnish & carve

If using pineapple rings or cherries, arrange them on top before the final glazing step or as a garnish for serving. Transfer ham to a cutting board and slice thinly against the grain. Spoon any pan juices into a small saucepan, skimming fat if desired, and reduce briefly over medium heat to concentrate flavor; brush or drizzle over slices. Sprinkle with chopped fresh parsley before serving.