Whole Baked Ham
Elevate your holiday table with this show-stopping Whole Baked Ham, a classic centerpiece packed with irresistible flavor and tantalizing aromas. This bone-in, fully cooked ham is scored for maximum glaze infusion, then adorned with fragrant whole cloves for an elegant presentation. The rich glaze, crafted from a blend of brown sugar, honey, Dijon mustard, pineapple juice, and warming spices like cinnamon and ginger, creates a caramelized crust that’s both sweet and savory. Slow-baked until tender and juicy, this ham is basted regularly to ensure every bite is bursting with moisture and flavor. Perfect for feeding a crowd, this recipe is easy to follow and results in a dish that’s destined to impress at your next special occasion or holiday feast.
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Recipe Information
Ingredients
- 8 lbs Bone-in fully cooked ham
- 1 cup Brown sugar
- 0.5 cup Honey
- 3 tbsp Dijon mustard
- 20 Cloves (whole)
- 0.5 cup Pineapple juice
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground ginger
- 1 cup Water
Instructions
Preheat your oven to 325°F (165°C).
Place the ham, flat side down, in a large roasting pan. Pour 1 cup of water into the bottom of the pan to keep the ham moist during baking.
Using a sharp knife, score the surface of the ham in a diamond pattern, cutting about 1/4 inch deep. Insert a whole clove into each section of the diamond shapes.
In a small saucepan, combine the brown sugar, honey, Dijon mustard, pineapple juice, ground cinnamon, and ground ginger. Heat over medium heat, stirring often, until the mixture becomes smooth and begins to thicken slightly, about 5 minutes. Remove from heat.
Brush about half of the glaze evenly over the surface of the ham, ensuring it gets into the scored crevices.
Cover the roasting pan loosely with aluminum foil and place it in the preheated oven. Bake the ham for about 2 1/2 hours (15 minutes per pound).
Every 30 minutes, baste the ham with its pan juices and brush on additional glaze from the saucepan.
For the final 30 minutes of cooking, remove the aluminum foil to allow the ham to develop a caramelized crust. Make sure to brush on any remaining glaze during this time.
Use a meat thermometer to ensure the internal temperature of the ham reaches 140°F (60°C).
Once done, remove the ham from the oven and let it rest for 15 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 36.1 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
