Baked Ham Recipe Video Tutorial

My Grandmother’s Ham Trick

Hello, my dear. Come sit. Let’s talk about baking a ham. It feels fancy, doesn’t it? But it is so simple. The secret is in the glaze. My Abuela taught me this.

She would always let the ham sit out first. This matters. A cold ham goes into a hot oven and gets tough. A room-temp ham heats up gently. It stays juicy. I still do it her way every time.

The Sweet and Tangy Glaze

Now, for the magic coat. We mix apricot jam, honey, and mustard. Doesn’t that smell amazing? The sweet fruit and the tangy mustard are best friends. They balance each other perfectly.

You cook it just for a minute. It becomes shiny and smooth. *Fun fact: this sticky glaze is what makes the beautiful, dark crust later. It’s like edible polish for your ham! What’s your favorite sweet-and-savory combo? Is it pineapple on pizza? Tell me yours.

Patience Makes it Perfect

We bake it covered first. This is the cozy nap. The ham warms through slowly. The flavors get happy together. Then, we turn up the heat.

We brush on more glaze two more times. This matters. One coat would just sink in. Three thin coats build that gorgeous, crackly shell. It takes a little patience. But the reward is huge.

The Most Important Step

When it comes out, you must let it rest. I know, it’s hard to wait! But trust your grandma Lena. If you cut it right away, all the good juices run out onto the plate.

Letting it sit for 20 minutes lets the juices settle back into the meat. Every slice will be moist. Do you have a hard time waiting for food to rest? I always sneak a tiny piece of the crust while I wait.

Your Turn to Share

This ham is for special days. It feeds a crowd with love. The smell fills the whole house. It tells everyone a good meal is coming.

That feeling of sharing food is everything. What dish does your family make for big celebrations? Is it a secret recipe? I would love to hear about it. And tell me, will you use this glaze on your next ham?

Ingredients:

Ingredient	Amount	Notes
Fully cooked bone-in ham, spiral cut	10-15 lb (e.g., 11.5 lb)
Apricot preserves	1/2 cup
Honey	1/4 cup
Brown sugar	1/4 cup	Packed
Dijon mustard	1/4 cup
Unsalted butter	3 Tbsp

My Favorite Baked Ham with a Sweet & Sticky Glaze

Hello, my dear! Come sit. Let’s talk about holiday ham. This recipe is my go-to. It fills the whole house with the most wonderful smell. Doesn’t that smell amazing? The secret is in the glaze. It’s sweet, a little tangy, and gets so sticky and good. I learned this from my friend Mabel years ago. I still laugh at that. She brought it to a potluck and everyone begged for the recipe.

Here is how we make it, step-by-step. It’s easier than you think!

• Step 1: First, let your ham get cozy on the counter. Take it out of the fridge early. This helps it cook evenly later. Trust me on this. While it rests, make your magic glaze. Just put all the glaze ingredients in a pot. Let them bubble together for one minute. It will become smooth and shiny.
• Step 2: Now, line your pan with foil. This is my hard-learned tip for easy cleaning! Place the ham in the pan, cut-side down. Brush on some of that lovely glaze. Cover it all tightly with foil. Pop it in the oven. It just needs to warm up gently. Do you know why we cover it first? To keep all the moisture in!
• Step 3: Time for the second coat! Turn your oven heat up. Take the ham out and remove the foil. Brush on more glaze. This layer starts to make it pretty. Put it back in, uncovered. Let the heat work on that glaze. Your kitchen will start to smell incredible now.
• Step 4: One last glaze for good luck! Take it out and brush on every last bit. Back in the oven it goes. Watch it get a beautiful, brown crust. That’s the best part. Use a thermometer to be sure it’s ready. Then, let it rest on the counter. This keeps all the juices inside. What’s your favorite holiday food smell? Share below!

Cook Time: About 2 hours 20 minutes
Total Time: About 4 hours 30 minutes (with resting)
Yield: Many happy servings!
Category: Dinner, Holiday

Three Fun Twists on the Classic Glaze

This glaze is like a blank canvas. You can play with it! Here are three ideas I love. Try one next time for a fun change. Cooking should be an adventure, don’t you think?

• Spicy Pineapple Twist: Use pineapple preserves instead of apricot. Add a big pinch of red pepper flakes. It’s sweet with a little kick!
• Maple Mustard Magic: Swap the honey for pure maple syrup. Use a whole grain mustard. It tastes like a cozy fall morning.
• Orange Ginger Zing: Use orange marmalade. Add a teaspoon of fresh grated ginger. It’s so bright and fresh tasting.

Which one would you try first? Comment below!

Serving Your Beautiful Ham

Now, let’s make a plate! I like to put the whole ham on my big platter. Scatter some fresh herbs around it. Rosemary looks so pretty. For sides, creamy mashed potatoes are a must. The glaze is perfect on them. A simple green salad cuts through the richness. Buttery dinner rolls are good for sopping up juices, too.

What to drink? For the grown-ups, a chilled glass of apple cider is lovely. For everyone, a sparkling ginger ale feels festive. Pour it into a pretty glass. It makes any meal special. Which would you choose tonight?

Keeping Your Ham Happy for Later

Let’s talk about leftovers. They are a gift to your future self. First, let the ham cool completely. Then slice it off the bone. Store slices in an airtight container in the fridge. They will be good for three to four days.

For the freezer, wrap slices tightly in plastic wrap. Then place them in a freezer bag. They will keep for one to two months. Thaw them in the fridge overnight when you are ready.

To reheat, place slices in a baking dish. Add a splash of water or broth. Cover with foil and warm at 325°F until hot. This keeps the ham moist. I once reheated it without liquid. It was dry as toast!

Batch cooking matters because it saves time. A big ham means easy meals all week. Think ham sandwiches, scrambled eggs with ham, or ham fried rice. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Ham Hiccups

Sometimes our cooking needs a little help. Here are three common issues. First, the glaze is too thick. Just add a teaspoon of warm water. Whisk until it is smooth again.

Second, the ham seems dry. Did you skip the resting time? Letting it rest lets the juices settle back in. I remember when I cut into a ham too soon. All the good juices ran onto the plate!

Third, the bottom is burning. Your oven rack might be too low. Use the lower third, not the very bottom. This matters for even cooking. A good temperature probe matters, too. It takes the guesswork out. You know your ham is perfectly heated. Which of these problems have you run into before?

Your Ham Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is. Just check your dijon mustard label to be sure.

Q: Can I make the glaze ahead? A: Absolutely. Make it up to two days early. Keep it in the fridge. Warm it slightly before using.

Q: What can I use instead of apricot preserves? A: Peach or orange marmalade works great. Fun fact: My abuela always used guava paste!

Q: How do I make a smaller ham? A: Just cut the glaze recipe in half. The baking time will be less per pound.

Q: Any optional tips? A: Press whole cloves into the ham before glazing. It adds a lovely, warm flavor. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this special ham. It is a recipe full of sweet and savory memories for me. I would love to see your creation. Sharing food connects us all.

Please show me your beautiful table. Have you tried this recipe? Tag us on Pinterest! You can find me at @LenasCozyKitchen. I cannot wait to see what you make.

Happy cooking!
—Lena Morales.