bypriscilla chamessian
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6 comments
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updated onaugust 2, 2021
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there’s nothing like a showstopping baked ham at the center of your holiday table. a succulent baked ham pairs well with virtually any side, looks impressive in your serving dish, provides a ton of the all-importantb vitaminthiamine, and makes the best leftovers. the best part about a good baked ham recipe is that it’s easy to prepare, and cook time is short compared to other holiday cuts of meat.
the downside? most baked ham recipes feature massive amounts of brown sugar, maple syrup, or even soda. if you’re trying to keep your sugar or carbs down, store-bought sticky-sweet glazes aren’t the best route to take. instead, make your own and control the amount of sugar you include.
baked ham makes an ideal meal for carniflex individuals, too. you could go whole hog and forego the sauce, but our recipe offers so much flavor—without too much sugar—that even more strict meat-eaters might want to sample.
what type of ham to buy for baked ham… and how much?
we recommend buying an already cooked ham, as the cook time for this recipe only account for warming up an already cooked ham.
some variables exist when considering how much ham to buy, including:
- who will you be feeding: adults or children, or a combination
- what else will you be serving with the ham? if you have any carnivore eaters who will only be eating ham, take this into consideration for your planning.
a bone-in ham will feed fewer people per pound than a boneless ham will. when looking for a ham to buy, aim for 1/4-1/2 lb. per person for a boneless ham and up to 3/4 lb. per person for a bone-in ham, with the idea that you’ll also serve side dishes with the baked ham. scroll to our section below for side dishes that pair well with ham.
more faqs about baked ham
how long does it take to bake a fully cooked ham?
hams can be bone-in or boneless and may be intact or spiraled (pre-sliced). bone-in hams take a little longer to heat up and spiraled hams can be slightly more prone to dry out, so reheat accordingly. most hams come with instructions for temperatures and minutes per pound. the best way to make sure you’re reheating appropriately is with a meat thermometer that has a probe you can place in the center of the meat. hams are done when the internal temperature reaches about 140ºf.
do you have to cover a ham when you bake it?
yes, you should cover the ham while baking it so it doesn’t dry out. sugar in the sauce can burn if exposed to direct heat for too long, so it’s a good idea to use an oven-safe casserole dish with a lid or a very large dutch oven with a lid to bake the ham if you prefer not to use aluminum foil when cooking.
to prevent the already-cooked ham from drying out while reheating, add water to the bottom of the dish. prop your ham on a roasting rack or a wire cooling rack and pour water under the rack. the warm oven will create a steam bath that will gently heat the ham.
do you have to score the ham before baking?
a thick layer of fat, also known as the fat cap, sits underneath the skin of the pig and its meat. you need to score the fat cap or use a sharp knife to cut a diamond pattern across the fat cap, in order to allow the ham glaze or sauce to seep into the crevices of the fat and flavor the meat below it.
some people can trim away the fat cap on their ham slices before eating, so if you just pour the ham glaze or sauce on top of the exterior of the ham without scoring it, the sauce you made won’t flavor the meat.
baked ham tips
- some hams will be too salty if you don’t soak them prior to baking. purchase your ham a few days before you plan to cook it, and check package directions for soaking requirements.
- store-bought hams are typically cured either with nitrites or celery powder and smoked. since the ham is already cooked, you’re only warming the ham before serving. make sure the label says “fully cooked.” otherwise, this recipe’s cook time will be insufficient.
- look for a ham without glazes, and with minimal ingredients or added sugar. ask your local butcher or farmer what they’d recommend. brands like pederson’s or niman ranch can be found in stores and are part of the certified humane raised & handled program. pederson’s also sells a sugar-free ham that is whole30 approved.
how to make baked ham with sweet-spiced glaze
preheat the oven to 325ºf and score the fat cap of the bone-in ham by making ¼-inch deep cuts in a diamond pattern all across the top and side of the visible fat on the outer surface.
place all ingredients (see below) for the glaze in a saucepan over medium-low heat. warm, stirring frequently, for about 2 minutes or until dissolved and well-incorporated. remove from heat and brush on the ham, reserving some glaze for later. place ham on a roasting rack, wire cooling rack, or heat-safe plate in a large oven-safe dutch oven or casserole dish with a lid. pour about an inch or two of water underneath the rack or plate. slide the ham into the middle rack of the oven, uncovered, to bake for an hour.
after an hour, remove the ham from the oven and baste with the juices at the bottom of the dish, and brush some additional glaze on top. cover the ham with the lid—if you don’t have a lid, tent the ham loosely with aluminum foil. cook the ham for an additional 1–1 ½ hours, removing the ham every 30 minutes to baste with the ham juices and additional glaze as needed. the ham is done when a meat thermometer inserted into the thickest portion registers 140ºf.
when the ham is done, remove it from the oven and let rest for 15 minutes, covered, before slicing.
what to serve with baked ham
pair salty, savory baked or glazed ham with simple roast vegetables, an uncomplicated green salad, or potatoes. these recipes play well with ham:
- scalloped potatoes
- waffle iron sweet potato hash browns
- gluten-free sweet potato souffle
- shaved brussels sprouts salad
- julienned carrot and kale salad
- creamed spinach
- lemon asparagus
baked ham with sweet-spiced glaze
- author:荷兰vs厄瓜多尔滚球投注
- total time:1 hour, 50 minutes
- yield:16servings1x
- diet:gluten free
description
this is retro ham at its finest: baked ham coated with a sticky, thick blanket of homemade sweet and spiced glaze. stud the scored fat cap with cloves if you feel like going all out and really upping the spice factor.
ingredients
scale
baked ham:
1, 8 lb. bone-in ham, fully cooked
glaze:
1/4 cuporange juice, freshly squeezed
1/4 cupwater
1/4 cuppure maple syrup or monk fruit
3 tbsp. apple cider vinegar
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. black pepper
instructions
- preheat the oven to 325ºf.
- score the fat cap of the bone-in ham by making ¼-inch deep cuts in a diamond pattern all across the top and side of the visible fat on the outer surface.
- place all ingredients for the glaze in a saucepan over medium-low heat. warm, stirring frequently, for about 2 minutes or until dissolved and well-incorporated. remove from heat and brush on the ham, reserving some glaze for later.
- place ham on a roasting rack, wire cooling rack, or heat-safe plate in a large oven-safe dutch oven or casserole dish with a lid. pour about an inch or two of water underneath the rack or plate.
- slide the ham into the middle rack of the oven, uncovered, to bake for an hour.
- after an hour, remove the ham from the oven and baste with the juices at the bottom of the dish, and brush some additional glaze on top. cover the ham with the lid—if you don’t have a lid, tent the ham loosely with aluminum foil.
- cook the ham for an additional 1–1 ½ hours, removing the ham every 30 minutes to baste with the ham juices and additional glaze as needed.
- the ham is done when a meat thermometer inserted into the thickest portion registers 140ºf.
- when the ham is done, remove it from the oven and let rest for 15 minutes, covered, before slicing.
notes
stud the ham with cloves for extra flavor.
- prep time:10 minutes
- cook time:90 minutes
- category:carniflex
- method:bake
- cuisine:american
nutrition
- serving size:1/16
- calories:396
- sugar:13g
- sodium:2871mg
- fat:14g
- saturated fat:0g
- unsaturated fat:7g
- trans fat:0g
- carbohydrates:17g
- fiber:1g
- protein:48g
- cholesterol:120mg
keywords:carniflex recipe, carnivore recipe, glazed ham, glazed ham recipe, pineapple glazed ham
tags: primal recipes, recipes
about the author
a food blogger, recipe developer, and personal chef based in missouri, priscilla specializes in low-carb, paleo, gluten-free, keto, vegetarian, and low fodmap cooking. see what she’s cooking onpriscilla cooks, and follow her food adventures oninstagramandpinterest.
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FAQs
Do you cover ham when baking with a glaze? ›
Make sure it is covered well so the ham doesn't dry out. Set the oven to 350ºF and bake the ham, basting every 15-20 minutes. Uncover the ham when you baste it, but then cover it back up when you put it back in the oven.
Do you put glaze on ham before cooking? ›Because most hams sold at grocery stores are already smoked and fully cooked, they only require heating before eating. However, if you really want to wow your crowd with extra flavor and texture, you should add a glaze.
At what point do you glaze a ham? ›The glaze should not be applied until the final hour to 30 minutes, in order to avoid burning the sugars. What you're going to do with the glaze ingredients is just combine most of them into a paste, and then apply it to the ham. After that, the heat in your oven will take care of everything.
How do you use the powder glaze packet that comes with the ham? ›Glazing: Empty contents of the glaze packet into a small saucepan. Add 22 mL (1 1/2 tbsp) warm water. Heat glaze mixture on high, stirring constantly, until glaze begins to boil. Remove immediately from heat.
Do you put water in the pan when cooking a ham? ›Gently cook the ham with at least 1/2 cup of water, wine, or stock in the pan and cover it with foil to make sure the ham won't dry out (until you've applied the glaze—then, the foil comes off). Give your ham some homemade love!
How do you keep a glazed ham moist? ›In order to keep ham moist, bake it covered with aluminum foil. You'll need to add water in the bottom of the pan for it to create steam as it bakes to keep the ham moist. Use a roasting pan with a rack. You'll need to add water to the pan and place a roasting rack on top so that the ham does not touch the water.
How often do you glaze a ham? ›About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.
Do you leave ham uncovered after glaze? ›Leave ham uncovered to caramelize the surface and bake until the ham reaches an internal temperature of 140 degrees F, approximately 20-30 minutes, spooning juices over ham after 10 minutes.
Can you glaze a ham the day after its cooked? ›Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required.
Can you glaze a ham cold? ›It's fine for the ham to be completely cold and this actually makes it easier.
Is it necessary to glaze a ham? ›
It is not necessary to glaze a ham when cooking it but it gives the ham an attractive finish and provides additional flavor. A glaze is most often sweet and can be made from a variety of ingredients, such as sugar, brown sugar, honey, jam, marmalade and fruit.
What can I add to ham for flavor? ›Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.
Does glazing a ham dry it out? ›A big ham needs a few hours to reheat properly since it's so dense, but if you heat it uncovered and glaze it right from the beginning, the ham will dry out.
Do you cook a ham at 325 or 350? ›Cooking Temperature and Time: If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.
What is the best liquid to cook ham in? ›Do you put water in pan when cooking ham? Cooking experts disagree on this issue. Many cooks recommend adding a little liquid (about ½ cup typically) to the bottom of the pan, whether that is water, wine, fruit juice, stock or combo of those liquids to keep the ham from sticking to the pan.
Which side goes up when baking a ham? ›1. Heat oven to 325 degrees F. Remove all packaging materials and place ham on its side, fat side up, on rack in shallow roasting pan; cover loosely with aluminum foil. 2. Heat approximately 15 to 20 minutes per pound until heated through.
What do you put in the bottom of a roasting pan for ham? ›You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture. Covering your ham with foil helps it to retain moisture, as well. Of course, you can also bake it in a roasting bag.
How do you cook a ham so it doesn't dry out? ›The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
How long should ham sit out before cooking? ›While baking a show-stopping ham is simple and easy, be sure to leave yourself plenty of time to bring the ham to room temperature for an hour (for even heat distribution) as well as up to 2 1/2 hours to bake it long, low and slow, depending on your ham's size.
Should a ham be covered while baking? ›Do not cover the ham. Place in a preheated oven and bake (see Time and Temperature Chart below). Bake until internal temperature reaches 155°F. Allow ham to rest for 15 minutes and the internal temperature should rise to 160°F during this time.
Can you overcook a glazed ham? ›
Don't overcook the ham: Remember, it's already cooked. You're only gently reheating it in the oven, so keep the temperature on the low side. Your ham may come with specific instructions for re-heating.
How long to heat ham with glaze? ›Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F. Unwrap the ham and apply the glaze; increase the heat to 400F and bake for 15-20 minutes longer until the glaze is burnished. It's difficult to grill a whole or half ham because the method uses such dry high heat.
How do you keep a baked ham moist? ›Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.
Is it best to cook a ham the day before? ›Yes, you absolutely CAN cook the ham the day before and then refrigerate overnight.
Can you bake ham a day ahead? ›Cook entirely ahead of time
Cover the ham with baking (parchment) paper, and then wrap entirely in foil. Place in the fridge until needed. You can do this a few days before you want to serve the ham. On the day remove the ham from the fridge and place in a pre heated oven 160°C/320°F for around an hour.
The soda gives the ham a sweet yet complex flavor that can't be replicated by anything else. Best of all, this ham only has a few ingredients and is basically fool proof to make.
What spices go best with ham? ›Great blend that adds a deep, rich flavor to traditional hams. Rub generously over entire ham before covering and baking. Also great on hot ham sandwiches! Turbinado sugar, yellow mustard, cinnamon, black pepper, kosher salt, allspice, cloves.
What are the secrets to best ham? ›Hams are at their best when given the extra time to cook low, slow, and at an even temperature. While many recipes might call for a 375-degree or higher oven, by cooking the ham for longer at a lower temperature—between 300-325—the result will be a more flavorful cut of meat that isn't dried out.
Do you need to cover a ham when baking? ›To trap moisture and give your ham the perfect steam bath, cover it in aluminum foil while it cooks. You should never bake a ham uncovered because you'll risk a dry hunk of meat.
Do you cover glazed ham with foil? ›Baking your ham is the hands-down best way to prepare it. Wrap your ham in aluminum foil, and place it in an oven bag cut side down inside a roasting pan. This method helps prevent you from inadvertently drying out your ham and is worth the effort.
Do you cover a precooked ham when baking? ›
The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
How many days ahead can you glaze ham? ›Make glaze up to 5 days ahead – even further ahead should be fine; Remove rind from ham, score it, then return to fridge until required. On the day of, baste and bake!
Should ham be in foil or roasting pan? ›The best way to keep a ham moist, yet flavorful, is to cover it in a glaze and cook it in a roaster pan. Some might say a slow cooker is an option, but a spiral ham doesn't fit well into a slow cooker.
Should ham be room temp before baking? ›While baking a show-stopping ham is simple and easy, be sure to leave yourself plenty of time to bring the ham to room temperature for an hour (for even heat distribution) as well as up to 2 1/2 hours to bake it long, low and slow, depending on your ham's size.
How do you bake a ham without drying it out? ›The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.
How do you keep ham moist after cooking? ›Any meat that is roasted in the oven needs moisture so it won't burn at the bottom of the pan or dry out. The trick is to make sure you add some kind of liquid to your pan. So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven.
Can you prepare a glazed ham the day before? ›Yes, you can glaze and bake ham the day before it's meant to be served. The glaze can be made up to a week in advance. Keep in a sealed container in the refrigerator. You can remove the rind and score the ham up to three days before using it.
How long to cook ham covered or uncovered? ›Bake the ham in the preheated oven, uncovered, for 2 1/2 to 3 hours or until a meat thermometer inserted into the thickest portion registers 140°F, basting every 30 minutes with 1/2 cup of the glaze. Remove the ham from the oven, and spoon the pan drippings over it.
Should you baste a precooked ham? ›To keep the ham moist when baking,remove the skin from the ham and leave a layer of fat. The fat will add flavor and help keep the meat moist while the ham cooks. The ham can also have a glaze added at the end of the cooking time to add more flavor.
What's the best way to cook a ham? ›Roast in a 350 degrees F oven until the thermometer inserted into the thickest part of the ham registers 130 degrees F. Increase the oven temperature during the last 45 minutes of cook time to 375 degrees and glaze several times. The ham is done when it's cooked to 140 degrees F. Rest the ham.