Glazed Ham

Name: Glazed Ham
Total time: 1 h
Yield: 10 to 12 servings
Ingredients: 1 7-to-8-pound bone-in ham; Whole cloves; 1½ teaspoons dry mustard powder; 1 cup brown sugar; ¼ cup dry sherry

By Sam Sifton

Updated Dec. 5, 2022

Glazed Ham — Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Total Time: 1 hour
Rating: 4(1,318)
Comments: Read comments

This is the ham that led directly to whatever childhood memory caused someone to combine ham and pineapple on a pizza. The sweet, slightly fiery and herbaceous crust on this salty haunch practically calls out for a garnish of caramelized pineapple, if not a spray of maraschino cherries. Others may reverse course and apply mustard. Either way, it is good to serve with a nutty wild rice or potatoes au grain, something with backbone.

Featured in: Holiday Feast

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Ingredients

Yield:10 to 12 servings

17-to-8-pound bone-in ham
Whole cloves
1½ teaspoons dry mustard powder
1cup brown sugar
¼ cup dry sherry

Ingredient Substitution Guide

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Preparation

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Step 1
Heat oven to 325 degrees. Place the ham on a rack in a large roasting pan. Score the ham diagonally left to right, then right to left, to create a diamond pattern across the meat. Stud each diamond with a whole clove.
Step 2
Add a cup or two of water to the bottom of the pan, then bake the ham, uncovered, 25 minutes to the pound if it is ready-to-cook, about half that if it is ready-to-eat.
Step 3
Combine the mustard and the brown sugar in a bowl, then add the sherry to make a thick paste. Spread the mixture over the ham approximately 20 minutes before it is ready to remove from the oven, then bake until crust has formed.

Ratings

4 out of 5

1,318 user ratings

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Comments

George7 years ago

I've cooked enough hams in my days to know that pictured ham is WAY bigger than 7-8 lbs. It's more like 15 lbs. Also, I always cover my ham with foil until the last 1/2 hour when the glaze is applied. Otherwise, it will be dry and may burn. I also prefer a lower heat, more like 275-300 degrees.

jpharris6 years ago

I learned this recipe from a chef at a hotel carving station: place the ham with cloves and then cover with a stick of butter, a cup of brown sugar, dijon mustard and a cup of honey. Put in a roasting bag and cook at 250 for 4-6 hours. Open bag and glaze with brown sugar, dijon mustard, honey and butter for final 20 minutes at 350. Comes out almost ready to fall off the bone so moist and tender yet has a crust and lovely presentation.

Stig7 years ago

This may have been fine when pennies were made of copper, but they are now composed of zinc. Zinc can be toxic. This is not a very good idea at all.

Jack Stubbs2 months ago

Use a penny minted before 1981 to avoid zinc.

Gladys5 months ago

To ensure a juicy ham, place a sheet of foil on the flat cut side that will fold up around the ham, approximately 1.5 inches to keep moisture in. I bake (325) it flat side down with 1 inch of water in the pan. The last 20 minutes of cooking, I mix the ham drippings with brown sugar & brush the ham generously before returning to the oven for another 20 min with the temperature increased to 350-375 to crisp it up.

Paul5 months ago

Made for Christmas dinner, following the recipe exactly. New annual tradition unlocked.

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