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Glazed Baked Ham

  • 1 5-6 lb locally raised ham, smoked

Sweet Hot Honey Mustard Glaze

  • 3 Tbsp sweet hot honey mustard (or brown mustard with honey)
  • 2 Tbsp brown sugar
  • About 50 cloves

 Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature. Preheat oven to 325°F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn't necessary. You can either put the cloves in before applying the glaze or after. They look better if applied after, but it is easier to see the lines in the ham as a guide for placement if you put them in first. Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. (Some people put the cloves in the intersection points of the scores. Do as you wish. You just want a nice pattern.)

Mix the mustard with the brown sugar in a small bowl. Using a pastry brush, brush the glaze over the ham. Only use about third of the glaze (reserve the rest for later in cooking). Try to work the glaze into the scored lines.

Place ham in oven. Cook for about 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temp to begin with), or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer). (Note that the ham is already smoked when you buy it, all you are trying to do is heat it up for eating. Cooking to a higher temperature puts it at risk for drying out, but some or more comfortable with hotter ham.) Baste the ham with the glaze a couple of times during the cooking. If you check on the ham and think that the glaze is at risk of getting too browned (like on the way to burnt), you can cover with a piece of foil. When the ham has reached the desired temperature, finish it off in the broiler for a minute or two just to get some nice browning on the top. Take the pan out of the oven and brush the ham all over with pan juices. Cover with aluminum foil and let rest for 15 minutes before serving.

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