- 1 large ham
Generally, we figure about 15 minutes in the oven per pound of ham. Place your ham on a small rack in your roasting pan and bake covered at 325°F with ¼ inch of water in the bottom of the pan. If you want to glaze your ham, bake it until it reaches an internal temperature of 130°F. Then turn up the oven to 400°F and uncover it. Brush with the half of your glaze of choice and use the remaining glaze to baste every 10-15 minutes for 45 minutes. If you don’t prefer a glaze, bake until the ham reaches an internal temperature of 140°F and then cover and let it rest for 15 minutes before slicing and serving.
Without a glaze:
- Make a paste with 2 cups of brown sugar and a half cup of Dijon mustard. Spread it all over the ham and bake according to baking instructions. Baste every half hour while baking.
- Poke 50 whole cloves into your large ham (30 for a small ham). Cover with 1 cup of brown sugar and bake according to instructions. Baste every half hour while baking.
- Apple Maple Glaze: Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
- Mustard Orange Glaze: Mix 1 cup light brown sugar, 3/4 cup Dijon mustard and the grated zest and juice of 1 orange in a bowl.
- Pineapple Apricot Glaze: Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup Dijon mustard.
- Honey Brown Sugar Glaze: Mix 1 ½ cups light brown sugar with ½ cup honey in a saucepan and cook over medium heat until sugar is dissolved.