Classic Glazed Bone-In Ham
Learn how to cook a perfect bone-in ham with a classic brown sugar-mustard glaze, ensuring a juicy and flavorful centerpiece for any holiday meal.
Equipment
- Large roasting pan with a rack Elevates the ham for even cooking.
- Digital instant-read meat thermometer Crucial for ensuring the ham reaches the correct temperature without overcooking.
- Heavy-duty aluminum foil Used for tenting the ham to keep it moist.
- Basting Brush For applying an even layer of glaze.
- Carving knife and fork For safe and easy slicing.
Ingredients
For the Ham
- 1 (8-10 lb) precooked, bone-in city ham Shank or butt end.
- 1 cup water, broth, or apple cider
For the Classic Brown Sugar-Mustard Glaze
- 1 cup packed brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons pineapple juice or apple cider vinegar
Instructions
- Preheat your oven to 325°F. Remove the ham from its packaging and pat it dry with paper towels. If desired, score the fat cap in a diamond pattern with shallow, 1/4-inch deep cuts.
- Place the ham cut-side down on a rack in a large roasting pan. Pour one cup of water, broth, or apple cider into the bottom of the pan. Cover the entire pan tightly with heavy-duty aluminum foil.
- Place the covered ham in the preheated oven. Cook for 15-18 minutes per pound, or until a digital meat thermometer inserted into the thickest part (not touching bone) reads 125-130°F.
- While the ham cooks, prepare the glaze. In a small bowl, whisk together the brown sugar, Dijon mustard, and pineapple juice until smooth.
- When the ham reaches 125-130°F, remove it from the oven and carefully remove the foil. Increase the oven temperature to 400°F.
- Brush the glaze evenly over the entire surface of the ham. Return the ham to the oven, uncovered, and cook for another 15-20 minutes, or until the glaze is bubbly and caramelized and the internal temperature reaches 140°F.
- Transfer the ham to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes before carving. This allows the juices to redistribute for a moist result.
Notes
Success comes down to using a reliable meat thermometer to hit the correct internal temperature. For a precooked ham, the target is 140°F. Trust the thermometer over the clock to avoid dry ham.