Description
This Perfect Glazed Baked Ham recipe features a succulent, not spiral-sliced bone-in ham coated with a flavorful blend of fennel, black pepper, and kosher salt, then glazed with a luscious combination of brown sugar, maple syrup, apple cider, and Dijon mustard. The ham is slow-baked and finished with a high-temperature roast to create a beautifully caramelized, richly glazed crust. Ideal for holiday feasts or special family dinners, this recipe ensures tender, juicy meat with a sweet and savory glaze that elevates every bite.
Ingredients
Scale
Ham and Spice Rub
- 1 (10- to 13-pound) not spiral-sliced fully cooked bone-in ham (not fresh ham)
- 1/4 cup fennel seeds
- 2 tablespoons black peppercorns
- 1 tablespoon kosher salt
Glaze
- 1/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 1/4 cup apple cider or unfiltered apple juice
- 2 tablespoons Dijon mustard
- 1/2 cup water, plus more as needed
Instructions
- Prepare the Oven and Roasting Pan: Arrange a rack in the lower third of your oven and remove any racks above it. Preheat the oven to 325ºF. Line a roasting pan or rimmed baking sheet with two pieces of aluminum foil long enough to wrap around the ham completely.
- Score the Ham: Unwrap the ham and place it cut-side down on the foil. Using a sharp knife, make parallel cuts 1/2-inch deep and 1/2-inch apart across the surface, then make cuts in the opposite direction to form a crosshatch pattern.
- Grind the Spices: Using a blender, spice grinder, or mortar and pestle, coarsely grind the fennel seeds and black peppercorns. Transfer the ground spices to a small bowl and add kosher salt.
- Make the Glaze and Spice Paste: In a separate bowl, combine brown sugar, maple syrup, apple cider, and Dijon mustard, stirring until blended. Transfer 2 tablespoons of this glaze to the spice mixture and stir into a paste. Rub this paste all over the scored ham, getting the mixture into the cuts as much as possible.
- Wrap the Ham: Fold the foil up and around the ham to enclose it completely to keep moisture during baking.
- Bake the Ham: Place the wrapped ham in the prepared pan and bake at 325ºF until heated through. Use an instant-read thermometer to check the internal temperature, aiming for at least 120ºF. This will take approximately 2 hours and 40 minutes to 3 hours and 15 minutes (about 15 minutes per pound). Check the temperature after 1.5 hours.
- Glaze and Add Water: Remove the foil carefully, return the ham to the pan, and brush generously with half of the remaining glaze (about 1/3 cup). Pour 1/2 cup water into the pan to maintain moisture.
- Roast at High Temperature: Increase the oven temperature to 425ºF. Roast the ham uncovered for 15 minutes, then brush with the remaining glaze. Continue roasting until the skin is deeply browned and caramelized, about 15 minutes more. If needed, keep roasting in 15-minute increments, basting with pan juices before each, and adding 1/4 cup water if the pan becomes dry.
- Rest and Serve: Let the ham cool slightly for about 10 minutes before slicing. Serve with pan drippings spooned over the slices.
Notes
- Be sure to use a fully cooked bone-in ham that is not spiral-sliced, as spiral-sliced hams are typically pre-glazed and may alter the cooking process.
- Scoring the ham helps the glaze penetrate and caramelize deeply, enhancing flavor and texture.
- Use unfiltered apple juice or apple cider for a more robust flavor in the glaze.
- Keep an instant-read thermometer handy to avoid overcooking and drying out the ham.
- The glaze can be adjusted for sweetness or tanginess according to preference by varying maple syrup or mustard quantities.
- Adding water while roasting prevents the pan drippings from burning and helps with basting for a glossy finish.
