er it’s creamy mashed potatoes or roasted veggies, every bite will sing with flavor. The ham should glisten like a diamond centerpiece, ready to impress anyone who walks through the door.
Tips and Tricks
Lock In the Juiciness
For ultra-moist results, always bake your ham covered during the first part of roasting. The foil acts like a mini steam chamber, keeping the interior tender while allowing the glaze to set. Letting the ham rest after baking ensures those juices don’t spill out on your cutting board instead of staying in every slice.
Smart Glaze Strategy
If you’re hosting a big party, double the glaze recipe—you can use half during baking and reserve the rest for serving. Brush it over slices right before plating or pour it into a small pitcher so guests can drizzle more. Reheat leftover glaze in a small saucepan on low until warm. If it thickens too much, stir in a splash of pineapple juice.
Flavor Swaps that Rock
Want to shake things up? Try maple syrup instead of honey for a deeper sweetness, or add a teaspoon of chili flakes for a little kick that surprises everyone in the best way. You can also toss in a tablespoon of orange marmalade for a citrusy twist that makes the ham taste like sunshine.
Storage and Reheating Hacks
Leftovers are a gift! Store cooled ham slices in an airtight container for up to five days. To reheat, wrap slices in foil and warm at 300°F for about 10 minutes per pound until heated through. Avoid microwaving—it dries the meat out fast. Freeze extra portions for up to two months; they’ll still be tender and flavorful when thawed.
Party Prep Power Move
Hosting a crowd? Bake your ham the day before, refrigerate overnight, and reheat with a fresh glaze before serving. It saves time and stress while keeping the flavors bold. Pair it with slider buns, and you’ve got yourself a next-level party sandwich bar.
Recipe Variations
- Brown Sugar Bourbon Ham: Swap pineapple juice for ¼ cup bourbon and add a pinch of cayenne. The boozy sweetness gives grown-up holiday energy.
- Citrus-Maple Glaze: Combine orange juice, maple syrup, and a touch of ginger for a bright, breakfast-brunch vibe.
- Spicy Honey Ham: Add 1 tbsp hot sauce or sriracha to your glaze to surprise everyone with a little heat at the back of each bite.
- Cranberry Glazed Ham: Mix ¼ cup cranberry sauce into the glaze for a festive winter twist that looks stunning on the table.
- Smoky BBQ Ham: Replace mustard with BBQ sauce and a dash of smoked paprika for a Southern cookout feel. Perfect for game days!
Frequently Asked Questions
How long should I bake a fully cooked ham in the oven?
For a fully cooked, bone-in ham, bake at 325°F for about 15–18 minutes per pound until the internal temperature reaches 140°F. Cover it loosely with foil for the first half of baking, then uncover to caramelize during the last 20 minutes. This low-and-slow method keeps it tender while letting the glaze thicken beautifully without burning.
Can I use a spiral-cut ham for this recipe?
Absolutely! Spiral-cut hams are pre-sliced for convenience and soak up glaze beautifully. Just brush the glaze between slices before baking and baste a few extra times. Since they’re thinner, reduce baking time by about 10 minutes per pound. Keep it covered most of the time to avoid drying out the edges.
What’s the best way to keep the ham from drying out?
Moisture control is all about temperature and coverage. Bake with foil on for at least half the time, and don’t go beyond 140°F internal temperature. Letting the ham rest is also crucial—it allows the juices to settle back into the meat fibers. If you’re reheating, always wrap in foil and use low heat.
Can I make this glaze without honey?
Yes! You can replace honey with maple syrup, agave, or even light corn syrup. Each will give a slightly different sweetness level and texture, but all will caramelize beautifully in the oven. If you want a deeper flavor, dark brown sugar can compensate for honey’s missing floral notes.
Can I bake ham without a rack?
Sure thing! If you don’t have a rack, create one by layering thick slices of onion or halved oranges under the ham in your roasting pan. This keeps the meat elevated so the air circulates, preventing soggy spots. Plus, those aromatics add extra flavor to your drippings for sauce.
Summary
This oven-baked ham brings all the party vibes with its shiny glaze, tender texture, and crowd-pleasing flavor. Every slice feels like a celebration, whether it’s a holiday dinner or a random Tuesday feast. Once you master this recipe, you’ll never look at store-bought hams the same way again.
Foolproof Oven-Baked Ham for a Stress-Free Feast
Course: Cooking4
servings20
minutes2
hours30
minutes300
kcalIngredients
1 fully cooked bone-in ham (8–10 pounds)
1 cup brown sugar, packed
½ cup honey
2 tbsp Dijon mustard
½ cup pineapple juice
1 tsp ground cloves or 20–25 whole cloves
2 tbsp apple cider vinegar
½ tsp black pepper
Optional: sliced pineapple rings and maraschino cherries
Directions
- Preheat oven to 325°F and score the ham in a diamond pattern; insert cloves.
- Mix brown sugar, honey, mustard, pineapple juice, vinegar, and pepper in a saucepan. Heat until slightly thickened.
- Brush glaze over ham, cover loosely with foil, and bake 15–18 minutes per pound, basting every 30 minutes.
- Remove foil for last 20 minutes, brush again, and bake at 400°F until caramelized.
- Rest 15–20 minutes before slicing and serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
