|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ham is an excellent choice for Thanksgiving, Christmas, or Easter, and makes a delicious dinner for any special occasion. If you have the time, cook the ham on a Sunday and use it in weeknight meals like casseroles, soups, sandwiches, and pasta dishes, or use the ham bone for bean soup or pea soup. Serve it at breakfast in western ham and eggs.
In our recipe, the brown sugar glaze imparts extra flavor and helps create a delicious outer crust. Buy a ham labeled “fully cooked.” Know that USDA inspected fully cooked hams can be sliced and eaten as is, but are normally baked to 140 F for best texture and flavor.
Serve this ham with baked potatoes and salad, for a wholesome and filling meal.
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- 6-pound fully cooked ham (half ham)
- Optional: whole cloves
- For the glaze:
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1/2 cup apple juice
- 1 tablespoon Dijon mustard (heaping)
- Optional: dash ground cinnamon, ginger, or allspice
Gather the ingredients.
Line a roasting pan with foil and place a rack on it.
Preheat the oven to 325 F.
Place the ham, fat side up, on a rack in the prepared roasting pan. Score the fat all over in a diamond pattern, cutting to a depth of about 3/4 of an inch. If desired, stud with whole cloves, inserting one clove into each intersection of the diamond pattern.
Bake the ham in the preheated oven for about 18 to 20 minutes per pound. For a 6-pound ham, the cooking time is around 1 hour and 40 minutes and up to 2 hours.
In a medium saucepan, combine the maple syrup, brown sugar, apple juice, mustard, and ground spice (if using). Place the saucepan over medium-high heat and bring the mixture to a boil. Boil the mixture for about 2 minutes, but be careful not to let it boil over.
About 20 minutes before the ham is done, spoon about half of the glaze over the ham, and return it to the oven.
After 10 minutes, brush the remaining glaze mixture over the ham.
Remove the ham from the oven when a thermometer or instant-read thermometer registers at least 140 F in the thickest of the meat away from fat or bone (140 F is the optimal temperature for a fully cooked ham).
Cover the ham loosely with foil and let it stand for 10 to 15 minutes.
Carve, serve, and enjoy!
For an Optimal Ham
- Safe Temperature: A fully cooked ham which has not been USDA inspected—most are, but check the label—must be cooked to a safe minimum temperature of 165 F. If the ham is labeled "cook-before-eating," cook it to a minimum temperature of 145 F.
- Glaze Ingredients: Substitute honey, agave nectar, or golden cane syrup for the maple syrup in the brown sugar glaze. Use the glaze on a pork loin roast, roasted pork chops, or ribs. Brush glaze onto the meat about 10 minutes before it's ready.
- Number of Servings: A 6-pound half ham, bone-in, will serve approximately 12 people or about 2 people per pound. A boneless 4-pound ham will serve the same amount of guests.
- Cooking Time: A half ham weighs approximately 5 to 7 pounds. For a whole ham that ranges between 10 to 15 pounds, allow about 18 to 20 minutes per pound and double the amounts on the glaze ingredients.
- Leftovers: Ensure you have a large enough ham to have leftovers or offer some to guests or family members to bring home.