Glazed Ham

Kitchen Tested
  • 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


  1. 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.
  2. Combine brown sugar and mustard in a small bowl while ham is baking.
  3. 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.
  4. Return to oven and cook until glaze is bubbly and the ham is cooked through.
  5. Remove from oven and let stand 10 to 15 minutes before carving.
  6. 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.



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