Easy Oven Baked Glazed Ham

A large, spiral-sliced, glazed ham on a serving platter, surrounded by parsley garnish, mashed potatoes and a striped tea towel in the background.

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Make a deliciously moist and tender baked ham using our basic recipe. It works for bone-in, spiral-sliced, and boneless hams and includes six different easy-to-make ham glazes for you to choose from.

Prep Time10

Cook Time2

Resting Time15

Total Time2 25

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Equipment

Roasting pan with rack
Heavy duty foil
Instant read thermometer

Ingredients

5 to 8 lb bone-in, spiral-sliced, or boneless ham
Water
1 cup ham glaze

Instructions

Remove your ham from the refrigerator about an hour before you're ready to cook.
Preheat the oven to 325°F.
Add water to the bottom of a roasting pan to a depth of about 3/4 inch.
Position a rack in the roasting pan and add the ham, cut side down. Cover the pan completely with heavy-duty aluminum foil and seal the edges tightly.
Bake the ham for 15 to 18 minutes per pound, or until its internal temperature reaches 140°F. Note: The time per pound is calculated for hams up to 10 pounds. Larger hams will take longer.
While the ham is in the oven, prepare a glaze of your choice (see notes).
Once the internal temperature of the ham has reached 140°F, remove it from the oven and increase the oven temp to 400°F.
Uncover the ham and brush liberally with glaze. Return it to the oven for 10 to 15 minutes, or until the glaze is lightly caramelized.
Allow the ham to rest for 15 minutes before carving.

Notes

Here are some easy ham glaze recipes for you to try. Each one makes about 1-1/4 cups of glaze and takes less than 15 minutes to prepare. Remember that all glazes will thicken as they cool, so don't go overboard in reducing them over the heat.

Brown Sugar-Honey Glaze

Melt 2 tablespoons of butter in a small saucepan, add 1 clove of minced garlic, and cook until fragrant barely golden (don't let it brown). Stir in 1 cup brown sugar, 1/2 cup honey, 3 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Cook over medium-low heat until the brown sugar dissolves and the glaze is smooth and syrupy.

Cider-Bourbon Glaze

Combine 1 cup apple cider, 1-3/4 cups light brown sugar, 3 tablespoons bourbon, and 1 teaspoon dry mustard in a small saucepan over medium heat. Bring to a rapid simmer and stir until the brown sugar has dissolved. Reduce the heat and simmer gently until syrupy, 5 to 7 minutes.

Pineapple-Ginger Glaze

Combine 1 cup pineapple juice, 1-3/4 cups brown sugar, 2 teaspoons grated fresh ginger, and 1 tablespoon Dijon mustard in a small saucepan. Bring to a rapid simmer and stir until the brown sugar has dissolved. Reduce the heat and simmer gently until syrupy.

Tangy Apricot Glaze

Combine 1 cup apricot preserves, 1/3 cup orange juice, 3/4 cup brown sugar, 1 tablespoon lemon juice, and 1 teaspoon fresh lemon zest together in a small saucepan over medium heat. Cook until the brown sugar dissolves, stirring frequently, then reduce the heat to low and cook for 6 to 8 minutes until thick and syrupy.

Cherry-Port Glaze

Combine 1 cup cherry preserves, 1/3 cup ruby port, 3/4 cup brown sugar, and 1/2 teaspoon vanilla extract together in a small saucepan over medium heat. Cook until the brown sugar dissolves, stirring frequently, then reduce the heat to low and cook for 6 to 8 minutes until thick and syrupy.

Note: The nutrition information listed below is for a 4-ounce portion of ham only and does not take any glaze into account.

Nutrition