This ham recipe won converts at our 2019 dinner, because it is so damn good. And if you’re used to cooking a turkey, ham seems like a breeze – I even found myself slightly at loose ends because I didn’t realize how much less time it takes. It was awesome.
If you want a really nice ham and you’re in the Peterborough area, you order from Franz’s. They didn’t pay me to say that, it’s just true.
Glazed Baked Ham
- Half ham, shank, bone in, about 8-12 lbs. (timetable for cooking other kinds of ham below)
- A bottle of hard cider or two cups of apple cider
- 1 1/2 cups brown sugar
- 1 1/2 teaspoons dry mustard
- 3/4 teaspoon ground cloves
- fresh lemon juice
- Scrub the skin of the ham well with cold water
- Place the ham, fat side up, on a rack in a pan. Add the hard cider or apple cider to the pan.
- Bake covered at 325 F, and use the timetable following. If a thermometer is used, it should register 165 when the meat is cooked. If it’s a half-ham shank with the bone in, weighing 10 lbs, you want it in the oven for about 4 hours.
- Meanwhile, mix the brown sugar, dry mustard, ground cloves, and lemon juice in a bowl.
- Remove the ham from the oven; remove the rind by loosening with a sharp knife as the rind is pulled gently up from the ham.
- Score the fat in diamonds (cutting not too deeply as they open up).
- Glaze ham by spreading brown sugar mixture evenly over fat, upper surface of the ham.
- Bake the ham at 400 to brown and glaze, about 20 minutes – just keep an eye on it.
- Remove from oven, let rest 20 minutes, then carve and serve.
Timetable for baking ham at 325
Type Weight in Pounds Minutes to the Pound Bone in Whole ham 8 to 10 18 - 20 10 to 15 18 15 to 18 15 Half Ham 5 to 8 25 Picnic Shoulder 4 to 6 30 Bone Out Whole Ham 8 to 10 25 Half Ham 30