Oven-Baked Glazed Ham: Step-by-Step
Baking a perfect glazed ham in the oven is mostly about timing, temperature, and a simple glaze. Start with a fully cooked half or whole ham (most store-bought hams are pre-cooked), so the goal is to heat through without drying and to caramelize the glaze.
Begin by preheating the oven to 325°F (163°C). Place the ham cut-side down in a roasting pan on a rack so hot air circulates. Add a little water, apple juice, or stock to the pan (about 1/2 to 1 cup) to keep the environment moist.
Key steps:
- Score the surface in a diamond pattern about 1/4 inch deep to help the glaze penetrate and to make an attractive presentation.
- Cover loosely with foil for most of the heating time to retain moisture.
- Heat until the internal temperature reaches 140°F (60°C) for pre-cooked ham. For large hams, allow roughly 10–15 minutes per pound as a guideline, but always verify with a meat thermometer.
- Apply glaze during the last 20–30 minutes of cooking and return to the oven uncovered so the sugars caramelize without burning.
Sample simple glaze: Brown sugar, Dijon mustard, and a splash of apple cider or pineapple juice. For a fruitier glaze, add pineapple juice and rings; for savory, add honey and cloves.
Serving and finishing tips:
- Let the ham rest 10–15 minutes before slicing to allow juices to settle.
- Slice thinly across the grain for tenderness.
- Reheat leftover slices gently in a low oven covered with foil to avoid drying.
Common mistakes to avoid:
- Overcooking: removes moisture and makes ham tough.
- Applying sweet glaze too early: sugars burn and become bitter.
- Skipping a thermometer: visual cues aren’t precise enough.
With controlled heat, a thermometer, and a late-stage glaze, you’ll get a moist interior and a shiny, flavorful crust.