Baked Ham is my kids’ all time favorite meal! They’d pass up a turkey dinner any day of the week (or any holiday) for ham.
This easy baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness. We serve this baked ham for special occasions (like Easter and Christmas) but it’s simple enough to make any time of year!
I’m not going to lie, I love turkey dinner (mostly I just love stuffing) but I’m kind of outnumbered around here because everyone else votes ham. While I make Crock Pot Ham quite frequently since it’s so easy, I have to admit I truly love the roasted flavor that comes from making a deliciously glazed baked ham!
Baking a ham is not hard, you just need to watch the temperature to make sure it heats through without over cooking. Adding a brown sugar glaze to baked ham takes it to the next level without being overly sweet.
How to Bake a Ham
Most of the time when you purchase ham, it’s been smoked which means it’s cooked. Be sure to check the package of your ham to see if it says fully cooked (and it should let you know the temperature to cook your ham to).
A fully cooked ham needs to be cooked to 140°F (basically just to heat it) where as a “cook before eating” ham needs to be cooked to 160°F.
When cooking ham, you’ll want to preheat your oven and place the ham cut side down.
Cover the ham in foil and crimp the foil around your roasting pan (I use a 9×13 pan) to seal it. Brush with the brown sugar ham glaze before it finishes baking.
How long to Cook a Ham
This recipe uses a bone in ham since bone-in ham produces the best flavor and very tender meat (plus we like to have a leftover ham bone to make our favorite Crock Pot Ham and Bean Soup).
For this recipe a bone-in fully cooked ham cooks for about 12-14 minutes per pound (a 9lb ham will take about 2 1/4 hours).
It is easy to overcook ham so to really make a perfect baked ham, I suggest using a thermometer like this one.
I have one and I simply leave in the ham while it cooks and monitor the temperature for perfect results. (I use if for everything from steaks to perfectly cooked Pork Tenderloin). They cost less than $20 and I think it’s truly a small investment to be able to produce perfect results when cooking (and to never have overcooked meat again)! You should also see a cooking guide on the package of the ham you buy for cooking times but a thermometer is most accurate.
How to make Brown Sugar Glaze for Ham
In this recipe I add my favorite Brown Sugar Glaze for ham using, of course, brown sugar and a bit of pineapple juice (orange juice works great too). The glaze is flavorful without being too sweet and adding a delicious sticky coating to the outside of the ham.
I take the extra step (about 4 minutes of extra time) to thicken the glaze slightly because this makes it adhere to the ham much better. You can use dark or light brown sugar in this recipe but dark brown sugar has a bit more flavor.
As with anything that is high in sugars, the brown sugar glaze can burn if left too long in the oven so it is just added for the last 15 minutes.
Once the brown sugar glaze is thickened and cooled, the ham is removed from the oven and the heat is cranked up high. Brush the glaze over the ham and pop it back into the oven. The high heat will make the most gorgeous golden glaze in just a few minutes!
Before carving your baked ham, let it rest 15 minutes to help keep it perfectly juicy.
How much ham per person
If you’re using a bone in ham, you’ll want about 3/4 pound of ham per person and a bit more if you want leftovers (for Ham and Corn Chowder or Cheesy Ham and Potato Casserole). An 8lb ham should feed about 9 people.
What to Serve With Glazed Ham
This beautiful brown sugar ham is most often served at Christmas dinner or Easter dinner at our house! We serve it with our favorite sides for the perfect meal!
- Homemade Mac and Cheese Casserole
- Copy Cat Cracker Barrel Hashbrown Casserole Recipe
- The BEST Mashed Potatoes
- Fresh Green Bean Casserole
- Scalloped Potatoes Recipe
- Classic Deviled Eggs Recipe
Ingredients
- 1 spiral ham approx 7-9 pounds
- 2 tablespoons Dijon mustard
- ¼ cup pineapple juice or orange juice
Brown Sugar Glaze
- ½ cup pineapple juice or orange juice
- ½ cup brown sugar
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground ginger
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 325°F.
- Combine dijon mustard and pineapple juice. Brush over ham.
- If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast 12-15 minutes per pound (or according to package directions).
- Meanwhile, combine glaze ingredients and bring to a boil. Turn heat down and simmer 2-3 minutes. Cool.
- 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
- Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
REPIN this Ham Recipe here
More Recipes You’ll Love
This was a wonderful recipe. It is my favorite ham I’ve eaten. I will certainly make this recipe again, but not until next Easter. Once a year ham is enough for me!
Can I make this ham in an electric roasting pan? If so, what would you recommend for the cooking process?
I’ve not made this recipe in an electric roasting pan. Maybe other readers have some ideas. Make sure that your ham comes to the correct temperature. A fully cooked ham needs to be cooked to 140°F (basically just to heat it) whereas a “cook before eating” ham needs to be cooked to 145°F. You may want to pop it into the oven at the end to get the nice caramelization.
Hello, I cannot find a spiral ham in my small town. How would I adjust this recipe for a bone in shank portion. Looking forward to making this Sunday.
This would cook at the same temperature as directed in the recipe. 325°F for 12-15 minutes per pound (or according to package directions). If you are not using a spiral ham, I would suggest scoring the outside of the ham (I usually do a diamond pattern). Enjoy Taryn!
What temperature should I take the ham out of the oven before I put the glaze on?
A fully cooked ham should be approximately 135F before adding the glaze. Enjoy Jessica!
Hi, a bit confused (not unusual with me and cooking;), early in the description it says, “When cooking ham, you’ll want to preheat your oven and place the ham cut side down. Brush with the brown sugar ham glaze before baking.”
Later in the recipe it says to brush with pineapple & Dijon mixture and then do the brown sugar glaze 15 mins before it’s done. I assume the actual recipe instructions are correct?
Thanks, looking forward to trying!
Sorry for the confusion Cindy, the actual recipe is correct as written. Adding the glaze too early can cause it to burn so I add it at the end. Enjoy the recipe!
Perfect! Thanks so much for the clarification! I figured that was the case but I’m such a bad cook I don’t usually trust my intuition, haha! Will let you know how it turns out!
So, you do brush on the mustard and pineapple juice right away and then the brown sugar glaze the last 15 minutes??
Exactly Jill! You’re got it! Enjoy the ham.
Bone in 7 pounds at what temperature Fully cooked
This would cook at the same temperature as directed in the recipe. 325°F for 12-15 minutes per pound (or according to package directions).
Hi! I am thinking to make this recipe for New Years eve. My ham is 9.84 pounds hormel spiral sliced bone in (naturally hardwood smoked) . May I know how long i will cooked my ham ? And which is better pineator orange juice? Or Can i use apple jelly instead? Your soonest response greatly appreciated. Thanking you in advance.
If it’s a fully cooked ham, it needs to be cooked to 140°F (basically just to heat it) whereas a “cook before eating” ham needs to be cooked to 145°F. For this recipe a bone-in fully cooked ham cooks for about 12-14 minutes per pound (your ham will take about 2½ hours). Check it early with a meat thermometer to make sure it doesn’t overcook and dry out.
Pineapple juice, orange juice, or apple jelly would all work well.
I have a 4.932 kg Hickory Smoked bone in ham. No meat thermometer. How long to bake?
It is estimated that a bone-in fully cooked ham cooks for about 12-14 minutes per pound so your ham would need between 2hrs 10 minutes and 2 hrs 30 minutes. Ensure your ham says fully cooked on the package. This can vary slightly based on shape, you’ll want to check it a bit early to ensure it doesn’t overcook.
What is the calculation to ascertain when there is 15 minutes of cooking time left if you are using a meat thermometer? Seems as though it would depend on the size of the ham.
Usually when there is about 5-10 degrees to go. It’s ok if it’s a little bit longer or shorter.
Super easy and Delicious. Turned out great for our Christmas supper!
Amazing recipe, first time getting my Christmas Ham right. It was so tender and that glaze was everything. Thank you sooo much!!
So glad you loved it! Merry Christmas!
Delicious
Awesome the BEST ham I’ve ever tasted.
It melts in your mouth. My husband loved it! It was so easy to make.
The glaze was Great!!
Hi! I’ve never cooked a ham before and I purchased a boneless fully cooked shank ham. About 7 lbs. How long would you suggest cooking per pound when it is boneless? Thanks!!
A boneless ham would likely need about 18-20 minutes per pound. If should reach 140°F since it’s fully cooked you’re just heating it whereas a “cook before eating” ham needs to be cooked to 145°F. You’ll want to check it a little bit early to ensure it doesn’t overcook.
About to try the brown glaze ham
Hi Holly! I will be trying this recipe for Christmas and can’t wait!
When I tried to click on your suggested meat thermometer, Amazon wouldn’t load it. Would you mind sharing the name brand or model number? I am in desperate need of a good thermometer. Thank you!
Oh thanks for letting me know Amanda! I use one with a probe like this one here. I have this ThermPro one and it works well.
I bought a honey baked ham by mistake. Can I still use the Dijon mustard and pineapple juice + glaze on the ham or would that make too many different flavours
I think it’d still be delicious May!
Hi, I’m new to making ham lol. I have a boneless ham, so the only thing I would need to adjust is the cooking time?
Depending on size you may need a bit less glaze but yes, you will need to adjust the cooking time (less time).
Can you use regular yellow mustard?
I haven’t tried yellow mustard in this glaze. It will change the flavor slightly but it should still work. Let us know how it works out for you!
What a Recipe Holly it was Great turned Out Just like you Said. Thanks Jeff
So glad you loved it Jeff!
Hi Holly. Comparing recipes and I noticed you posted another version that calls for baking the ham uncovered at only 250-degrees (as opposed to covered at 325 in this one). The other also omits the suggestion to increase temp to 425 for the final glazing. Just curious about which method you prefer…and any other differences to expect in the final product that might guide which of the two methods to follow? Much thanks for any insight!
As long as you ensure the ham finishes at about 140°F, either will be equally moist (this is for smoked (already cooked) ham), whereas a “cook before eating” ham needs to be cooked to 145°F. Cooking beyond that temperature will cause it to dry out. You can use either method (I use both depending on how much time I have and what else is going in the oven).
Thanks for sharing this amazing ham mustard recipe with all of us. I really like this recipe. One of the best ham recipe i have ever tried.