This easy and delicious glazed baked ham is perfect for a holiday dinner and makes for great leftovers.
A big baked ham is one of the easiest things to prepare for a holiday celebration.
It’s economicaleven a half-ham can feed a dozen people with leftovers.
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Full hams typically go on sale the week before the holidays, bringing the per-person cost down even more.
(Though see our tips below if you prefer to buy a spiral-cut ham.)
Half hams are also either cut from the shank end or from the butt end.
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The hams pictured here are both from the shank end.
This scoring will allow the glaze to soak into the meat and flavor it.
Apply the glaze just before putting it into the oven to bake.
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To finish, baste the ham with its juices and put it under the broiler to brown the skin.
Then slice and serve.
Both hams turned out beautifully.
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Also try our recipes forCranberry Glazed HamorBrown Sugar Glazed Ham.
The higher the internal temp, the more risk there is of drying out the ham.
So the guideline here is 110F to 120F, but heat it to a higher temp if you want.
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Most suggest cooking a partially cooked ham to 150F.
Half hams are either cut from the shank end or from the butt end.
The hams pictured here are both from the shank end.
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This will help it warm more evenly.
Preheat the oven to 325F.
Place the ham, fattier side up, in a foil-lined roasting pan.
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(You won’t need to do this if you’re using a spiral cut ham.)
Do not score the meat itself, just the fat and any skin.
you might score the fat as deeply as to where the fat meets the meat.
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Some people put the cloves in the intersection points of the scores.
Do as you wish.
You just want a nice pattern.
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If using the sweet honey mustard glaze:Mix the mustard with the brown sugar in a small bowl.
Whisk in the butter and thyme.
Add the honey, brown sugar, and Worcestershire sauce.
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Using a pastry brush, brush whichever glaze you are using over the ham.
Only use about third of it (reserve the rest for later in cooking).
attempt to work the glaze into the scored lines.
Place ham in oven.
When the ham has reached the desired temperature, baste again.
(If using a spiral cut ham,open up the foil to expose the ham before basting.)
Take the pan out of the oven and brush the ham all over with pan juices.
Cover with aluminum foil and let rest for 15 minutes before serving.
To slice a bone-in ham, cut around the bone first.
Then use a long, sharp knife to slice off pieces around the bone.
Remember tosave the ham bone for soup!
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