Baked Ham Recipe

Optional quick brine

If your ham tastes especially salty or you want extra moisture, brine it. In a large pot bring 8 cups water, 1 cup brown sugar and 3 tbsp kosher salt to a simmer until sugar and salt dissolve. Cool the brine completely. Submerge the ham in the brine (use a heavy plate to keep it down) and refrigerate 4–6 hours. Remove ham from brine, rinse under cold water, and pat dry with paper towels. If not brining, skip to 'Prepare the oven'.

If you plan to stud the ham with whole cloves, score the surface in a diamond pattern about 1/4 inch deep and press a clove into the center of each diamond. This is optional and primarily decorative.

Make the glaze

Preheat oven to 325°F (165°C). In a small saucepan set over medium heat combine 1 cup packed brown sugar, 1 cup honey, 3 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 2 tbsp unsalted butter, 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/2 tsp black pepper. Warm, stirring frequently, until the butter melts and the sugar dissolves and the mixture is slightly thickened, about 5–7 minutes. Remove from heat and keep warm.

Place the ham flat-side down in a roasting pan fitted with a rack. Pour 1/2 cup water into the pan to prevent drippings from burning. Brush a generous layer of glaze all over the ham, getting into scored lines and crevices. Reserve remaining glaze for later basting.

Roast the ham

Cover the ham loosely with aluminum foil (shiny side out) and roast at 325°F (165°C). For a fully cooked ham, heat until an instant-read thermometer inserted into the thickest part (not touching bone) reaches 140°F (60°C). Estimate about 10–12 minutes per pound (22–26 minutes per kg) as a guideline. For a 5 kg ham this will take approximately 110–130 minutes. Check temperature after about 1 hour and then every 20–30 minutes.

Baste and finish

Begin basting every 15–20 minutes with the reserved warm glaze after the first 45 minutes of roasting. For a sticky, caramelized finish remove the foil during the last 20–30 minutes of cooking and brush with a final layer of glaze. If adding pineapple rings and cherries, secure a pineapple ring with a cherry in the center using toothpicks and arrange on the ham during the last 20–25 minutes so they warm and meld with the glaze but do not burn.

When the internal temperature reaches 140°F (60°C) and the glaze is glossy and caramelized to your liking, remove the ham from the oven. Tent loosely with foil and let rest 15–20 minutes; the internal temperature will hold and juices will redistribute.

Carve

Transfer ham to a cutting board. Remove pineapple rings and set aside if you plan to serve them whole. Using a sharp slicing knife, cut slices about 1/4 inch thick for serving by slicing parallel to the bone. For a bone-in ham you can cut around the bone to remove the shank, then slice the butt portion. Arrange on a platter and garnish with chopped parsley and warmed pineapple rings and cherries.

Serve warm. Leftover ham can be refrigerated in an airtight container for 3–4 days or frozen for up to 2 months.