Let’s Chat About Ham: Why I Keep Making This (Even After Soggy Glaze Drama)
You know that one dish that ends up anchoring every family get-together? For us, it’s ham. There was this Thanksgiving a couple years back—everyone was expecting a dry baked turkey but I surprised the whole gang and plopped down a giant, honey-glazed ham instead (don’t worry, turkey still made an appearance for the traditionalists). The best part? My cousin tried to carve it upside down. Haven’t let him forget it since.
But honestly, ham was one of those intimidating things at first—I mean, it’s just so…big. But with a few kitchen fails (that sticky glaze disaster that never quite set, or the time I started it too late and we ate at 10pm), I’ve gotten it down to a pretty good art. Well, usually.
Why You’ll Want To Keep Making This
I throw together this ham when I want something easy but impressive, you know? My family goes wild for that slightly sweet, sticky crust (and leftover sandwiches the next day are, dare I say, the best part). It forgives you if you’re not paying perfect attention— no dry chicken-level stress. And if I’m honest, ham just feels a bit fancy, even if you used store-brand cola for the glaze. My uncle still swears you can’t beat brown sugar and mustard though (he’s probably right, but curiosity tends to get me).
The Stuff You’ll Need (I Sub Things All the Time)
- 1 whole or half cooked ham (bone-in or boneless is fine—I grab what’s on sale; spiral cut makes slicing easy but isn’t necessary. My neighbor loves country ham, but that’s a bit salty for me!)
- 1 cup brown sugar (I’ve used honey when I ran out. It gets a bit runny but no one noticed, probably because they went straight for seconds)
- 1/2 cup Dijon or yellow mustard (Granny insists on French’s, but honestly, fancy stuff is nice too. Or just whatever’s already open in the fridge)
- 1/2 cup pure maple syrup (sometimes I cheat and use pancake syrup. It works…just don’t tell my Canadian pals)
- 1 can (355ml) cola or ginger ale (adds amazing caramel-ness, TIL. But skip if you want traditional—just double the maple syrup or use apple juice instead)
- Whole cloves (optional—a classic, but picking them out later gets old. I only bother on holidays now)
So, Here’s How I Actually Cook My Ham (with Occasional Side Quests)
- Preheat and Prep: Oven set to 325F (160C). If your ham’s wrapped in plastic or has netting (yep, I’ve forgotten once, disaster) take that off.
- Score the Ham: Take a sharp knife and slice a criss-cross pattern into the fat, about 1/4 inch deep. This looks cool—and helps the glaze sink in. Don’t stress if the lines wobble a bit.
- Stud with Cloves: Sometimes I poke a clove into each diamond. Other times, I forget, and we survive.
- Mix Up the Glaze: Stir together your brown sugar, mustard, maple syrup, and cola (or whatever subs you’ve picked) in a bowl. Tastes weird raw but, trust me, it transforms.
- Brush and Cover: Brush about half the glaze over the ham, covering as much as you can. Sling some tinfoil over the top. Pop ham in a roasting pan; a rack is nice but not essential (I’ve used a bed of sliced onions or even laid it right in the pan when I couldn’t find the rack—worked fine).
- Bake: Into the oven for 12-15 min per pound. Not precise, but that’s the rule of thumb. If it’s spiral sliced, go with the lower end.
- Re-Glaze & Uncover: About every 30 minutes, I pull it out, brush with more glaze, re-cover. The last 30 minutes, yank the foil off to get that sticky, caramelized top. (This is when I usually sneak a taste of glaze straight outta the pan…shh).
- Check if it’s Hot in the Middle: Stick a meat thermometer in the thickest bit; should hit around 140F (60C) if it started fully cooked. Don’t sweat it if it goes a bit over, it’ll still be juicy with all that glaze.
- Let It Rest: Honestly, wait 15 minutes before carving. Juices settle. I always get antsy and cut too soon, then regret it.
Real-Life Notes from the “Why Did I Do That” Files
- The first time I covered my ham tightly with foil, it steamed instead of caramelizing. Looser foil is better.
- Once skipped scoring—glaze just slid off. Not tragic, just less tasty.
- Forgot to take out the plastic disc covering the bone. Oops. Don’t do that. It’s not tasty!
Ways I’ve Messed With This (Honestly, Not All Were Winners)
- Used pineapple juice + marmalade for the glaze—actually fantastic, even if it sounds weird. Sweet/sharp, kind of tangy.
- Tried a spicy sriracha-maple glaze. Mixed reviews. My uncle loved it—my niece still brings it up as a cautionary tale.
- Baked in a slow cooker one time, and, yeah, it got kind of soggy. Still edible, but not as good a crust.
You Might Need (But Don’t Stress If You Don’t Have…)
- Big roasting pan (I one time crammed it in my cast iron, worked fine after a bit of re-positioning)
- Rack (onions or carrots work as a bed instead, or just lay it right in the pan)
- Meat thermometer—honestly, I winged it for years and only had a miss or two, but it’s handy
- Basting brush (I’ve used a spoon, even a clean paintbrush. Don’t judge)
How to Store It (Though Ours Barely Makes It 24 Hours)
Wrap leftovers tight (foil or plastic, doesn’t matter much). Will keep in the fridge 3-4 days, but ours mostly vanishes as sandwiches. If you somehow have extra, dice and freeze it—amazing in beans or fried rice. And don’t chuck the bone! Toss it in some beans, as they suggest here, and you’ll get basically free dinner.
Serving Ideas (Our Family Goes All-In)
I always put out soft dinner rolls, a pot of mustard, and devil eggs (the classic Southern combo). Sometimes, if I feel fancy, scalloped potatoes crash the party too. Oh, and cold ham with potato salad—my dad insists it’s better than fresh-hot, but he’s odd like that. For more ideas, I’ve browsed this roundup (easy rabbit hole, pun intended).
Pro Tips, AKA Here’s What Burned Me Before
- Don’t skip the rest time. I once carved right away and all the juice ended up on the board (sad trombone).
- Baste often, but beware of opening the oven too much; slows things down. I learned that one the hard way.
- If you glaze too soon, it can burn. Add most of the glaze near the end for max sticky-ness, but not char.
- I used to be all about super-thick glaze, but, actually, thin spreads better.
FAQ – Your Ham Questions (Yes, I’ve Been Asked These!)
- Do I have to use cloves? I really don’t like picking them off later.
- Nope, skip ‘em! That said, they amaze if you’re going for retro holiday vibes…or just want your kitchen to smell like a spice shop.
- Can I use a fresh (uncooked) ham?
- You can but it needs much longer and, honestly, I find the precooked ones easier for crowd-pleasing. If you’re game, here’s a pretty solid guide: Serious Eats on fresh ham.
- What’s the secret to a really good glaze?
- Besides not burning it to the pan? (Ask me how I know…) Use acid, sweet, and something a bit sticky. Mustard, sugar, juice. Don’t overthink it—it’s ham, not rocket science.
- Can you freeze the leftovers?
- Absolutely. Slice or dice, pop it in a freezer bag, squeeze out the air. If it gets a bit dry after thawing, just warm it up in broth or cover with a bit more glaze. Works like a charm.
So there you go—my completely imperfect, genuinely-loved guide for the best home-cooked ham. Try it, mess around with it, and find your own family-lore-worthy version. And if you ever drop the ham on the floor, just say you meant to do pulled ham. No one will guess.
Ingredients
- 1 (8-10 lb) fully-cooked ham
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1/2 cup pineapple juice
Instructions
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1Preheat your oven to 325°F (165°C). Line a large roasting pan with foil for easy cleanup.
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2Place the ham, flat-side down, on a rack in the roasting pan. Score the surface in a diamond pattern using a sharp knife.
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3In a saucepan over medium heat, combine brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, black pepper, and pineapple juice. Stir and simmer for 3–4 minutes until slightly thickened.
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4Brush half of the glaze over the ham. Cover loosely with foil and bake for 1 hour 30 minutes, basting with pan juices occasionally.
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5Remove foil and brush the remaining glaze over the ham. Return to the oven and bake for an additional 60 minutes, or until heated through and caramelized. Let rest 15 minutes before slicing.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
36gg
Fat:
14gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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