Ham Recipe
Make Ham Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Glazed Baked Ham
Optional finishing & serving
Method
Glazed Baked Ham
Preheat and prepare ham
Heat oven to 325°F (160°C). Remove ham from packaging and place fat side up on a rack in a shallow roasting pan. Pat the surface dry with paper towels. Using a sharp knife, score the fat in a diamond pattern about 1/4 inch deep, spacing cuts about 1 inch apart. Stud the intersections or every 1–2 diamonds with whole cloves if using.
Make the glaze
In a small saucepan over medium heat, combine brown sugar, Dijon mustard, apple cider (or orange juice), honey, butter, apple cider vinegar, cinnamon, black pepper, and kosher salt. Stir until butter melts and sugar dissolves. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Taste and adjust sweetness or acidity as desired.
Roast and baste
Pour 1/2 cup of the apple cider or orange juice into the bottom of the roasting pan to keep ham moist. Tent ham loosely with foil and roast for about 10–12 minutes per pound (for a 7–8 lb ham, 70–96 minutes) until internal temperature reaches 120–125°F (49–52°C) — this warms the fully cooked ham without overcooking. Every 20–25 minutes, remove foil and brush a generous layer of glaze over the ham, returning the foil after basting. Reserve about 1/2 cup glaze for finishing.
Caramelize glaze (finish)
For a glossy, caramelized finish, during the last 15–20 minutes of cooking remove the foil so the glaze can set and caramelize. If you prefer a deeper glaze, increase oven to 400°F (200°C) for the final 8–12 minutes, watching closely to prevent burning. Internal temperature should be 130–135°F (54–57°C) when finished for a warm, tender ham. Remove from oven and let rest uncovered 10–15 minutes; residual heat will carry it to final temperature.
Optional finishing & serving
Transfer ham to a cutting board and let rest 10–15 minutes. Skim pan juices into a small saucepan and simmer briefly to reduce and concentrate flavor (about 3–5 minutes). Stir in reserved glaze or a little extra honey if desired. Slice ham against the grain into 1/4-inch to 1/2-inch slices. Spoon reduced pan juices over slices or serve on the side with whole-grain mustard and chopped parsley for garnish.