This is how I cook a precooked ham that is moist on the inside and caramelized on the outside. The honey-baked ham glaze is the best ham glaze because it's simply a three-ingredient combination with pure maple syrup and a touch of mustard. It's the easiest special meat to cook for guests that I know of!
As an Amazon Associate, I earn from qualifying purchases.
This is my go-to Easter ham recipe because it's so simple. I can focus on the sides like this delicious Fruit Cocktail Salad, Scalloped Potatoes (I bake mine in my toaster oven!), Sauteed Green Beans, and dessert while leaving the ham unattended in the oven until the end.
Why this recipe works
This recipe works because it's easy. No scoring or studding with cloves is required. Who sees all of that after the ham is sliced, anyway?
Since the pan is covered for most of the cooking time, you don't need to worry about the meat drying out.
The glaze goes on at the end, so there isn't much chance of it burning.
Gather Your Ingredients
- Ham - precooked (either boneless or bone-in; see recipe notes to adjust cooking time
- Maple syrup - the real stuff!
- Mustard - prepared, either Dijon or regular
Substitutions
If you don't have real maple syrup, use more honey in the same amount.
Step-by-Step Instructions
You may remove your ham from the refrigerator up to an hour before cooking.
1. Place the ham on a rack over ½ cup water in a roasting pan.
2. Cover the pan with a lid or foil and cook at 325 degrees F (163 C) 15 min. per lb.
3. Whisk the three glaze ingredients together.
4. Brush glaze over the meat and return to a hot oven for a short time.
Hint: Once you've glazed the ham, keep an eye on it. The glaze should brown and caramelize but not burn.
5. Allow the ham to rest out of the oven but with the lid on for 10 minutes before slicing and serving.
Recipe Notes
After trying various ham and glaze recipes, I have now been making my Easter ham this way for several years. I've tweaked the quantities of the glaze ingredients, so there's just enough without being excessive. If you want to double your glaze, go ahead!
Expert Tips
This recipe is for a ham that either doesn't come with a packaged glaze, or you decide not to use the glaze that comes with it.
Serving Tips
I like to serve hot food hot, so I warm a platter while the meat is resting and just before we slice and arrange it on the plate. Of co
Storage Tips
After the meal, put away any leftovers promptly into sealed containers in the fridge. This should keep your food safe to consume for two or three days. Having good food storage containers on hand makes this task quick and easy!
Freezer Instructions
If you don't think you'll be eating leftover ham within the next few days, pop the same storage containers into the freezer for up to 3 months or so.
How to Prep Ahead
This recipe is so simple that not much advance preparation is required. However, if you're going to have a lot going on, mix up the three glaze ingredients ahead of time and store them in a jar.
Recipe FAQ's
Cook a precooked ham in a covered roaster for 15 minutes per pound at 325 degrees F (163 C) if it has a bone in it. If it's boneless, 10 minutes per pound should do it. Follow any package directions and cook until it reaches an internal temperature of 110 ℉ to 130℉ (43℃ to 54 ℃).
Cook a ham with a little water in a covered pan at a somewhat slow temperature, 325 degrees F (163 C), with the fat side up. This should keep it from drying out. Remove the cover, turn up the heat, and add a glaze near the end, brushing it on a couple of times, for good caramelization.
As an Amazon Associate, I earn from qualifying purchases.
Helpful Equipment
Equipment can have a big impact on how a recipe turns out. I like a heavy roasting pan with a lid. The heavier the pan, the more evenly the heat will be distributed. The lid sits on nicely to keep the meat from drying out.
If you don't have a lid for your roasting pan, cover it with foil and seal it as tightly as you can around the edges.
One of the best ways you can help others to find good recipes and support your favorite food bloggers at the same time is by commenting and rating the recipe... Thank you!
Recipe
Ham
Equipment
Ingredients
- 8 pound precooked bone-in ham
- ½ cup water
Glaze
- ¼ cup honey
- ¼ cup maple syrup
- 1 tablespoon prepared mustard
Instructions
- Preheat oven to 325℉ (163℃).
- Remove the wrapper from your ham and place the meat in a baking pan on a rack, if you have one. Add ½ cup of water to keep the ham from drying out. Cover the pan with foil or a lid.8 pound precooked bone-in ham½ cup water
- Cook the covered ham in the oven for 15 minutes per pound, less 15 minutes, (1 hour and 45 minutes for an 8-pound ham).
- Meanwhile, whisk together the ingredients for the glaze.¼ cup honey¼ cup maple syrup1 tablespoon prepared mustard
- For an 8-pound ham, cook it for 1 hour and 45 minutes at 325 ℉ (163 ℃).
- Turn up the heat to 375 ℉ ( 190 ℃). Remove the cover. Brush half the glaze over the ham. Return it to the oven to bake, uncovered, at 375 ℉ (190 ℃) for 5 minutes.
- Brush on another layer of glaze and bake the ham for another 7 to 10 minutes, being careful not to burn the glaze. The internal temperature should be 110 ℉ to 130℉ (43℃ to 54 ℃).
- Allow the ham to rest, covered, for 10 minutes. Slice to serve and drizzle any remaining glaze over the sliced ham.
Cathy says
I've been cooking ham this way for years, and it always turns out great!