- Yield 16-18 servings
- Prep 15 mins
- Cook 120 mins
One secret to feeding hungry masses of holiday visitors is simple—bake a big ham. It's the most economical, convenient, versatile, and best-tasting investment you'll make. But make it your own with a homemade glaze, presented here.
If a whole ham is more than you need, get half, either the butt end or shank end.
- 1 (7- to 10-pound) bone-in ham (butt or shank end)
- 1 cup firmly packed dark brown sugar
- 1/2 cup coarse-grained Dijon mustard
- Prepare ham according to package directions, baking it in a roasting pan at 325F, fat side up. Baking time will be determined by how much the ham weighs.
- Combine brown sugar and mustard in a small bowl while ham is baking.
- Remove ham from oven during the last hour of cooking. Using a sharp knife, score the skin diagonally about 1/8-inch deep on the top of the ham, making a grid pattern. Brush with glaze.
- Return to oven and cook until glaze is bubbly and the ham is cooked through.
- Remove from oven and let stand 10 to 15 minutes before carving.
- Wrap in foil and refrigerate leftover portion.
Note: If preparing a whole ham (15 to 20 pounds), double the glaze recipe.
Recipe by Mindy Merrill.