Baked Ham Recipe
Total Time
2 hrs 50 mins
Prep Time
30 mins
Cook Time
2 hrs 20 mins
Rating
4.98 out of 5 stars
(137)
Ingredients
20 servings
- 11.5 lb fully cooked bone-in ham, spiral cut (10-15 lb ham)
- 1/2 cup apricot preserves
- 1/4 cup honey
- 1/4 cup brown sugar, packed
- 1/4 cup dijon mustard
- 3 Tbsp unsalted butter
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Preparation
Step 1
Prep Ham – Let ham sit covered at room temperature for 2 hours (or 1 hr for a 6-7 lb ham) before roasting, then remove packaging and pre-heat oven to 325˚F with the oven rack in the lower third of the oven.
Step 2
Make Glaze – While the ham is coming to room temperature, make the sauce. In a small saucepan over medium heat, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and cook 1 minute, whisking constantly then remove from heat. The sauce should be the consistency of loose honey.
Step 3
First Glaze – Line your roasting pan with foil for easier cleanup. Place ham in a roasting pan cut-side down. Brush on 1/3 of the glaze and cover tightly with foil. Bake at 325 for 10-11 minutes per pound (about 2 hours for an 11.5 lb ham). Keep in mind ham is already cooked, and you just want to heat it up to about 110˚F. Use an oven-safe, internal temperature probe to test for doneness.
Step 4
Second Glaze – Increase oven to 425˚F. Remove ham from the oven and brush with 1/3 of glaze. Return to oven and bake uncovered 10 minutes.
Step 5
Third Glaze – Remove from oven and brush with remaining 1/3 glaze and roast uncovered another 10 minutes until a brown crust has formed and the internal temperature reaches 130-135˚F. Keep in mind once the ham is removed from the oven, the temperature will rise another 5-10 degrees to bring it to the recommended 140˚F.
Step 6
Rest Ham and Serve – Transfer ham to a serving dish and rest ham 15-20 minutes before serving. Strain pan juices through a sieve, skim off the fat that floats to the top. Spoon pan juices over ham slices when serving.
Step 7
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Chef's notes
Most hams are sold fully precooked and can easily be overcooked. Since not all ovens or hams are created equal, I highly recommend using an oven-safe meat thermometer.
