Honey Baked Ham

I made this along with a small turkey Thanksgiving 2021.

10-12 lb shank portion ham (I used a butt)

3 Tbs Dijon mustard

1 cup brown sugar

½ cup honey

1 tsp cinnamon

Remove the skin and most of the excess fat from the ham. Leave a small layer of fat to render while the ham bakes. You can score the ham and stud with whole cloves if desired.

Put in a roasting pan and cover with foil. Bake @325 degrees for about 2 hours until heated through.

While ham is baking, make the glaze. Mix mustard, brown sugar, honey, and cinnamon together.

During the last 45 minutes of cooking time, spread the glaze over he top of ham. Return to oven, uncovered, and continue baking for the 45 minutes. 

Let the ham rest before slicing thinly to serve.

Glazed Baked Ham

Dr. Pepper adds the sparkle in this yummy baked ham.

1 fully cooked ham, bone-in (18 to 20 pounds)

Whole cloves

3 cups brown sugar

1/2 cup spicy brown mustard

2 tablespoons apple cider vinegar

1 can soda, such as Dr. Pepper

Preheat the oven to 325º.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Bake the ham for 2 to 2/12 hours, or longer, depending on the package directions.

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes.

After 2 hours of baking time, brush the glaze on the ham in 20 minutes intervals until it's nice and glossy.

Mapled Ham

This is especially good served with Asparagus, Artichoke, and Pea Risotto.

1  (4 lb)  boneless ham
1  (8oz)  can pineapple slices, in syrup

10  whole cloves

2  cups  water

1  cup  pure maple syrup

1/4  cup  brown sugar

2  Tbs each,  honey and butter

Prick the ham with a fork. Place pineapple slices on the ham, securing with toothpicks. Press cloves into ham. Put the ham on a baking dish with the water.

Melt butter; mix in syrup, brown sugar, and honey until heated. Pour 1/2 of this mixture over the ham. Bake 1-1/2 hours at 350°.

Serve remaining sauce (warm) with the sliced ham, or just continue to baste the ham with it while baking. Warm the pan drippings (mixed with remaining sauce) and serve with ham.

Baked Ham with Sherry Sauce

Canned ham, any size (reserve liquids)
1  tsp  prepared mustard
1  cup  brown sugar
1/2 - 1  cup  sherry (not cooking sherry)
Whole cloves

Put ham in a baking pan to fit the size of the ham. Cover with foil and bake for one hour @325 degrees.

Remove from oven and score the top in a diamond shape, with a knife. At each diamond cross-point, insert a clove.

In a saucepan, combined the reserved liquid and gel from the ham, mustard, brown sugar, and sherry. Heat until all becomes liquid and blended. Baste ham several times with this for the next 30 minutes.

Spoon sauce over each slice of ham, when serving. Pass extra sauce at the table.

Slow Baked Ham

Another Grandma Leu recipe.

1  canned ham, any size

Just put it in a heavy, covered roasting pan. Bake @300 - 325 degrees for 2 - 3 hours.

This is just so basic, but if you roast it slowly and for a long enough time, the ham turns light brown, with a wonderful down on the farm taste. You will have to experiment with this to find the right timing, but if you bake it too long it will be dry. So now that I've scared you all off, I hope you'll give it a try sometime when you just don't want to fuss with anything, and have an open schedule for eating.

Honey Baked Ham (with Coke)

This is a delicious ham, much better than the expensive name brand spiral sliced variety . . . and about two times less expensive.


1  ham, shank or butt end
2  cups  light brown sugar
1/4  cup  (or more) yellow mustard
3/4  cup  pineapple juice
1/2  can  regular Coke
Honey

Mix 1½ cups of the brown sugar, with enough yellow mustard to melt the sugar down. Score the ham on all sides, with a sharp knife. Rub the brown sugar mixture over the entire ham. Put the ham in a roasting pan, cut side down.

Mix the pineapple juice with the Coke, and the remaining ½ cup brown sugar. Pour this mixture into the pan, and very carefully spoon some on the ham. You do not want to remove the original brown sugar mixture you patted onto the ham. Drizzle honey over the ham, fairly generously.

Cover with foil tightly.  Bake @300° for 4 hours. This slow, long baking makes it very tender. Just delish!

Best-Ever Baked Ham

This is very much like a Honey Baked Ham, except it isn't pre-sliced (which transfers to dried out, in my opinion). The sauce really makes it, so be sure to serve it over the sliced ham.


8 - 10  lb  smoked fully cooked ham half (shank end)
1  jar  (8 oz)  Dijon mustard
1  lb   brown sugar
1  can  (12 oz)  Coke (not diet)

Remove and discard skin form ham. Score fat on ham in a diagonal design; place ham, fat side up, in a 13x9 baking dish. Coat ham with mustard; pat with brown sugar. Pour cola into dish. Bake, uncovered, at 325° for 2½  to 3 hours. Do not baste. Remove ham from dish, reserving drippings. Let ham stand.

Meanwhile, bring drippings to a boil in a 1½ quart saucepan over medium high heat. Dissolve 1 heaping teaspoon cornstarch in about a tablespoon of water. Add to drippings. Reduce heat to medium and simmer, uncovered, 20 minutes or until sauce thickens, stirring often. (You can omit the cornstarch addition if you want to, but I like the thickness and clarity the cornstarch gives the sauce).

Serve sauce with ham.