Baked Ham
Just Me, a Ham, and a Whole Lot of Memories
Okay, I have to admit, baked ham is kind of my secret weapon at family gatherings. There’s something about the smell wafting through the house that just drags people into the kitchen—usually before I even have a chance to slap their fingers away form picking at the glaze. I remember last Easter, my cousin tried to snag a piece before it was even out of the oven, nearly dropped the roasting pan, and we’ve all laughed about it ever since. Also, true confession: I once bought a pre-cooked ham and tried to pass it off as my own… let’s just say, never again. Homemade is just better, even if you end up wearing half the glaze.
Why You’ll Love Doing This (Trust Me, It’s Worth It)
I make this when I want something that looks super impressive but doesn’t require me to babysit it for hours. My family goes absolutely bonkers for this because the outside gets all sticky and caramelized, but the inside stays juicy (and if it dries out a bit? More mustard sauce, nobody complains). Sometimes I just crave leftovers for sandwiches, honestly. Plus, cleanup isn’t half as bad as you’d think. You’ll probably curse at the sticky pan once, but it washes off way easier than you expect.
The Stuff You’ll Need (and What You Can Swap)
- 1 whole, bone-in ham (about 2–3 kg or however big fits your pan—sometimes I just grab what’s on sale, honestly)
- 1 cup brown sugar (light or dark, I’ve used white in a pinch but it’s not quite the same)
- 1/3 cup Dijon mustard (grandma insisted on French’s, but, eh, use what’s in the fridge)
- 1/2 cup honey or maple syrup (I’ve even used golden syrup when stocks are low)
- 1/4 cup apple cider vinegar (or orange juice if you prefer things less tangy)
- Whole cloves for studding (optional—my kids pick these out anyway!)
- Pinch of black pepper (or a good grind, depends how sleepy I am)
- Optional: a splash of pineapple juice or a handful of crushed pineapple if you’re feeling tropical
How I Actually Make It (Give or Take)
- Preheat the oven to 160°C (that’s about 325°F). Grease your roasting pan, or just line it with foil if you’re feeling lazy—less scrubbing later.
- Score the ham in a criss-cross pattern. Don’t stress if it looks uneven; mine always does. If you’ve got whole cloves, poke ’em in at the corners. Or don’t. It’s not a dealbreaker.
- Mix up the glaze: Brown sugar, mustard, honey, vinegar (or juice), and pepper. Give it a good whisk in a bowl. If it’s too thick, I add a splash of water (or coffee, once by accident—oddly good!).
- Brush the ham generously with the glaze. Don’t be shy. Pour any extra over the top. Cover loosely with foil.
- Bake for about 90 minutes, but every 25–30 minutes, sneak in and baste it with the juices. This is where I usually sneak a taste, which is probably why my basting brush is a bit sticky. Don’t worry if the glaze pools around the ham; it soaks in later.
- Uncover and crank up the heat to 200°C (400°F) for the last 15–20 minutes. This is when it gets all glossy and irresistible. But keep an eye out—it can burn fast if you’re distracted by, say, a dog chasing the cat through the house.
- Rest the ham for at least 15 minutes before carving. It’s hard, but trust me, the juices need to settle or you’ll have a ham puddle (not ideal).
- Scoop up all that sticky glaze from the pan and drizzle over the slices. Or eat it straight with a spoon, I’m not judging.
Notes From My Own Ham Fiascos
- If the ham looks pale mid-way, it’s fine! The color really pops at the end. I used to panic and re-glaze, but that just makes it soggy.
- Actually, I find it works better if you take it out a little under the clock and let it rest covered. It carries on cooking anyway.
- Forgot to buy cloves? Don’t sweat it. The real magic’s in the glaze.
Twists I’ve Tried (Some Hits, One Miss)
- Once did a marmalade and whisky glaze—surprisingly nice, but the kids weren’t impressed (too grown-up, apparently).
- Used Cola in place of honey once; I’d say it made the crust extra sticky but was a bit too sweet for me. Still, worth a go if you’re curious!
- Don’t try to microwave the glaze to save time; it went everywhere. My microwave still smells faintly of ham.
What If You Don’t Have the Right Tools?
I use a roasting pan (mine’s ancient, but I love it), but honestly, a big baking dish works. No baster? I’ve just used a spoon or even a clean paintbrush (new, not used for walls, obvs). Foil is handy but baking paper will do in a pinch. If you’re in a tiny kitchen, just be ready to shuffle things around—trust me, been there.
How to Store It (If There’s Any Left)
Wrap any leftovers in foil or pop in an airtight tub. Fridge for up to 4 days. It reheats well (microwave or gentle oven), but honestly, in my house it never lasts more than a day! Cold ham in sandwiches is top notch, especially with a dollop of mustard.
How We Serve It at My Place
I like to slice it thick and serve with buttery mash and peas, or sometimes with fried eggs for breakfast the next day. My uncle always insists on pineapple rings on top. If you’re feeling fancy, check out this glazed ham idea. Or just keep it simple—chips, salad, whatever, it’s all good.
Things I Learned the Hard Way (Pro Tips, Kind Of)
- I once tried to rush the resting step—don’t do it. All the juices ran out, and it was, well, a bit sad and dry.
- If you skip basting, the glaze won’t stick as well. I got lazy once—regretted it (but people still ate it, ha!).
- And for cleaning, soak that pan as soon as you serve up. Otherwise, you’ll be chiselling off sugar for days. Or just use a liner, as I admitted above. (Here’s a handy trick I found at Simply Recipes.)
FAQ — Real Questions I’ve Gotten, Honestly
- Can I do this with a boneless ham? Yep, absolutely, just cut down the cooking time a bit. It cooks faster and, honestly, it’s easier to carve (though I like the flavor from the bone).
- Do I really have to use mustard? You don’t have to, but I think it adds a nice tang. Try apricot jam or even a little hot sauce if you want a kick.
- Can I freeze leftovers? Sure, just slice it first. Freezes well for a month or two, but I tend to forget about it until ham is on sale again.
- What if my glaze goes runny? Happens! Just boil it down in a pan for a few minutes and it’ll thicken up. Or pour it over anyway—nobody minds extra sauce.
- How do I know it’s hot enough inside? Best to use a meat thermometer if you’ve got one (aim for 60–65°C/140–150°F). Or just cut it and check if it’s steaming hot through. I’ve done both.
- Is it supposed to look so dark? Totally normal! The sugar caramelizes. Just, you know, don’t let it go full charcoal.
Well, if you’ve made it this far, cheers to you! Now I’m off to make tea—every cook needs a break sometimes, right?
