Baking a delicious ham can be intimidating, whether it's your first or tenth time. Here’s an easy recipe to guide you through the process and ensure a perfect holiday ham!
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What Ham Is Best?
There are different types of ham, each affecting cooking time and flavor. The most common are boneless, bone-in, and spiral ham, with spiral being the most popular. However, it is very beneficial to learn about the others.
Boneless ham is sealed in salt water for easy cooking but can be processed, less flavorful, and drier without the bone.
Bone-in ham retains moisture and rich flavor due to the bone, though it can be challenging to cut. Despite this, there are tips to slice it effectively.
Spiral ham is a bone-in ham cut in a spiral for easy serving. It’s flavorful but can dry out more easily; a good glaze can prevent this while adding depth and a crispy exterior. Plus, its presentation is visually appealing!
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Why You'll Love This
Baked ham is a dish I always look forward to during the holidays, whether it's Christmas or Easter. Its versatility pairs beautifully with any side and offers endless possibilities for leftovers.
I’m here to help both beginners and those wanting to elevate their holiday ham. This easy-to-follow recipe provides clear directions for cooking a specific cut of ham, along with tips and tricks to make serving it a breeze. You can confidently create a beautiful main course!
Ingredients
Here is everything you will need:
Ingredients for the Ham
- Bone-in, spiral ham (unglazed): Rich flavor and tender texture; the bone adds depth.
- Water: Keeps the ham moist during cooking.
- Orange, sliced: Adds bright, citrusy sweetness.
- Rosemary sprigs: Infuses earthy aroma and herbal notes.
- Pepper: Provides mild heat and enhances savory flavors.
- Salt: Enhances overall flavor and balances sweetness.
Ingredients for the Glaze
- Maple glaze: Introduces sweet, caramelized flavor.
- Brown sugar: Adds rich sweetness and helps create a crust.
- Dijon mustard: Provides tangy balance to sweetness.
- Nutmeg: Adds warm spice depth.
- Cloves: Contributes aromatic warmth.
- Ginger: Adds zesty brightness.
See recipe card below for a full list of ingredients and measurements!
Equipment
All you need for this recipe is; a large roasting pan, foil, a thermometer, a small bowl and a sauce pan.
Instructions
I recommend a half spiral ham, serving six to eight people, as it’s easy to cook. If using a different ham, ensure it’s unglazed or skip the glaze. Most bone-in spiral hams are precooked; heat to an internal temperature of 140°F using this meat thermometer.
Cook bone-in ham for 15 minutes per pound and boneless for 12 minutes per pound at 325-375°F. Use a wire rack to keep the ham tidy while baking.
Wrapping the ham in foil is essential for moisture retention and simplifying the cooking process.
Let's Cook This Ham!
Remove the ham from packaging and let it come to room temperature. Preheat the oven to 325°F, grease a roasting rack, and line it with aluminum foil. Place sliced orange and fresh rosemary on the foil, then position the ham flat side down.
Season with salt and pepper, wrap in foil, and add a cup of water to the roasting pan for moisture. Cook for 15 minutes per pound—about 1.5 hours for an eight-pound ham or nearly 2 hours for a ten-pound ham.
After the initial cooking (ham won’t be at 140°F yet), increase the oven to 400°F. Prepare the glaze to brush over the ham before returning it to the oven until it reaches 140°F, creating a crispy, flavorful exterior.
Making Your Glaze
Whisk maple syrup and brown sugar in a saucepan over medium heat. Stir in Dijon mustard, then add nutmeg, cloves, ginger, and salt. Bring to a boil, then simmer on low for 10 minutes, stirring occasionally.
Remove from heat, reserving 3-4 tablespoons of the glaze. Brush the remaining glaze over the ham, covering all sides. Return the ham to the oven uncovered for 20-30 minutes, checking the internal temperature. When golden and caramelized, remove the ham, brush with the reserved glaze, and let it rest for 15 minutes before serving. Enjoy!
How to Slice a Spiral Ham
Place the ham on its bottom and use a sharp chef's knife to cut around the bone, loosening the meat. Follow natural lines or breaks for smooth, beautiful cuts.
Serving Suggestions
Now that you’ve prepared your holiday ham, what should you serve with it? Here are some great side dish options to complement your ham, whether you prefer minimal or maximum effort. Before we list them, an honorable mention that is not under the food category, rather a drink! I highly recommend pairing my GF Spiked Eggnog. There's something for everyone!
Expert Tip
After carving your ham, don’t toss the bone! It can enhance many delicious recipes and is a more sustainable choice. The ham bone adds great flavor to soups, like split pea soup, and can also be used in stocks.
Storage
This holiday ham can be stored in the refrigerator for up to 5 days in a tightly sealed container. I like to store mine sliced up to make it easier for grabbing.
FAQ
Yes! Feel free to freeze anything you feel you might not use in the near future.
Not at all. If you don't fancy the sound of it, consider skipping!
Pairings
One of the best parts of making a holiday ham is the leftovers! Here are some creative ways to use them:
Thanksgiving Options
Christmas Options
Easter Options
No matter the holiday, these sides will beautifully complement your ham!
How To Bake The Best Holiday Ham
Course: MainDifficulty: Easy30
minutes40
minutesImpress your guests this holiday season with the most delcious and flavorful baked ham!
Ingredients
- Ingredients for the Ham
8-12 pound bone in, spiral ham (unglazed)
1 cup water
1 orange, sliced
5-7 rosemary sprigs
1 teaspoon pepper
½ teaspoon salt
- Ingredients for the Glaze
½ cup maple glaze
⅓ cup brown sugar
1 tablespoon dijon mustard
1 teaspoon nutmeg
½ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt
Directions
- Instructions for the Ham
- Remove all the packaging from the ham. Allow to come to room temperature.
- Then, preheat the oven to 325 degrees Fahrenheit and cover a large roasting pan and rack with foil.
- Pour the water into the bottom of the rack. Slice the orange and place on the bottom of the foil with the rosemary. Then, place the ham on top. Make sure it is placed with the flat side facing down.
- Wrap in the foil to cover and place in the oven. You're going to cook the ham for 15 minutes per pound. So, if you have an eight pound ham you'll cook it for about an hour and a half for this first step. Or if you have a ten pound ham, cook it for a little under two hours. Note that the ham should NOT be 140 degrees Fahrenheit when removed from the oven as it will continue to cook after we add the glaze.
- Remove from the oven and increase the temperature to 400 degrees Fahrenheit.
- Instructions for the Glaze
- Add the maple syrup and brown sugar to a medium saucepan and whisk together over medium heat.
- Stir in the dijon mustard. Then, combine the seasonings in a small bowl and sprinkle into the pan before whisking together.
- Bring to a boil, then reduce and allow to simmer on low heat for 10 minutes. Stir occasionally to prevent the glaze from burning.
- Remove the foil from the ham and brush the glaze over the ham. Make sure to brush down the sides and in between the slices. Reserve some glaze for later.
- Place the ham back in the oven, uncovered, and cook for another 30 minutes. After this time, the edges should be golden and caramelized.
- Remove the ham and brush with the remaining glaze.
- Rest for 15 more minutes before serving. Then enjoy!
Notes
- Cover and store in an air tight container up to one week or freeze up to four months.
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