Baked Ham is something I make almost every holiday including Easter and Christmas! I usually cook Christmas dinner twice, once for my husband’s side of the family and once for us. The first dinner is a turkey so we always have ham for our own Christmas dinner. To be honest, my kids absolutely LOVE ham and they prefer it over turkey any day of the week!
If you’ve been wondering how to cook a ham, don’t worry… it’s not difficult at all!! You will love this easy baked ham for any holiday or even just for Sunday dinner!
I personally don’t like spiral cut ham (if you prefer it, by all means you can use it in this recipe) and when buying ham, I always buy a bone in ham pre-cooked ham. I find I get the juiciest results with a bone in ham (plus you can use it in ham soup later)! Using a sharp knife, you will cut diagonal lines in the ham and this will allow the delicious marinade to seep in!
Our favorite sides to serve along this recipe include:
* slow cooker scalloped potatoes * ultra creamy slow cooker mac & cheese * tossed salad * coleslaw *
Items You’ll Need for This Recipe
* apple jelly * dijon mustard * large roasting pan *
Apple Glazed Baked Ham
- 1 bone in pre-cooked ham (approx 8-10 lbs)
- ⅓ cup apple jelly
- 2 tablespoons butter softened
- 2 tablespoons dijon mustard
- 1 cup white wine (or apple juice)
- 2 granny smith apples
- Remove ham from packaging and using a sharp knife, score the ham diagonally about every ¾". Repeat scoring the opposite way creating a diamond shape.
- Preheat oven to 325°F. Slice apples and place in the bottom of a large roasting pan.
- Melt apple jelly in the microwave. Stir in butter until melted and finally stir in dijon mustard.
- Brush half of the mustard mixture over the ham. Pour wine or apple juice in the bottom of the pan
- Bake uncovered as directed on the package (time will vary based on size).
- Half way through, remove ham from the oven and brush on remaining glaze.
- Remove from oven, allow ham to rest 15 minutes. Slice ham and pour any pan juices over the slices.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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* Linguine Carbonara (with ham) * Cheesy Ham & Potato Casserole * Slow Cooker Ham & Potato Soup *
I wanted to try this glaze because I made homemade apple jelly a few months ago. Turned out pretty good! I didn’t have any white wine or apple juice so used ginger ale with the chopped apples. The juice that’s left is delicious and will save some to use in my split pea soup this week. Personally, I don’t think it makes any difference what you put on ham. The flavor comes from what the pig was fed, and then how it was processed. Nothing worse than dry salty ham.
This is delicious! I made it day after thanksgiving so we wouldn’t have to tolerate turkey again, as I was hosting thanksgiving twice this year. And then again last night when my FIL was visiting who I don’t think is too keen on a lot of ethnic foods and I wanted to make something more “homey” for him. He loved it! Everyone loved it :) Thanks!
This glaze is wonderful i used my homemade apple jelly and fresh made apple juice and wow what a terrific glaze on pork chops.I will be trying this on ham for the holidays.
That sounds delicious Courtney!
I love your recipes and want to say thanks for posting them.
Also thanks for keeping your site easy to navigate and limiting the pops.
Sometimes sites are impossible to scroll to recipes, but yours is nice.
What type of wine do you recommend using for this recipe?
Crisp white wines such as Pinot Grigio, Sauvignon Blanc & Unoaked Chardonnay make great cooking wines.
Apple always goes good with pork. Wish I had the recipe sooner. We could have used this at Thanks Giving. Note: apple brandy would work instead of wine well too. Also I can see this recipe would convert to chicken or ribs well also.
This looks and sounds amazing! Exactly what cut of ham did you use? Or does it even matter?
I use a fully cooked bone-in ham I purchase at the Costco deli (it’s not a spiral ham). Any type of bone in ham should work just fine. I would suggest double checking the cooking times on the package to make sure you reach the correct temperature.
Does it have to be bone in? What difference would it make without the bone? I’m cooking for just 2 people and so the bone in hams are always too large.
I have only made this recipe as written. If you try it boneless please let me know how it works out for you.