Baked Ham Recipe

Ham: The star of the dish, providing a rich, savory base.

Brown sugar: Adds sweetness and helps create a caramelized glaze.

Honey: Enhances the sweetness and gives a sticky texture to the glaze.

Dijon mustard: Adds a tangy flavor that balances the sweetness.

Ground cloves: Provides a warm, aromatic spice to the glaze.

When preparing the glaze for your baked ham, ensure that the brown sugar is fully dissolved in the honey and dijon mustard mixture. This will create a smooth and even coating that caramelizes beautifully during the final baking stage. Additionally, scoring the surface of the ham in a diamond pattern before applying the glaze allows the flavors to penetrate deeper into the meat, enhancing the overall taste.

• ham - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile when cooked, making it a good alternative for baked dishes.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, making it a suitable replacement for brown sugar.

• honey - Substitute with maple syrup: Maple syrup has a similar consistency and sweetness level, providing a comparable flavor profile to honey.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture, making it a good alternative to dijon mustard.

• ground cloves - Substitute with allspice: Allspice has a similar warm and slightly sweet flavor, making it a suitable replacement for ground cloves.

• Allow the baked ham to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess.
• Wrap the ham tightly in aluminum foil or plastic wrap to maintain its moisture and prevent it from drying out.
• Place the wrapped ham in an airtight container or a resealable plastic bag to further protect it from air exposure and odors from other foods in the refrigerator.
• Store the ham in the refrigerator for up to 5-7 days. For best results, consume within this time frame to enjoy its optimal flavor and texture.
• For longer storage, consider freezing the ham. Slice the ham into individual portions to make it easier to thaw and use later.
• Wrap each portion of ham tightly in plastic wrap, then place the wrapped portions in a resealable freezer bag or an airtight container. Label the container with the date to keep track of its freshness.
• Freeze the ham for up to 2-3 months. While it can be stored longer, the quality may diminish over time.
• When ready to use, thaw the ham in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the ham gently in the oven at a low temperature (around 275°F or 135°C) to preserve its moisture. Cover it with foil to prevent it from drying out.
• Alternatively, reheat slices of ham in a skillet over medium heat, adding a splash of water or broth to keep it moist.

• Oven Method: Preheat your oven to 275°F (135°C). Place the leftover ham in a baking dish, adding a splash of water or broth to keep it moist. Cover the dish with aluminum foil and heat for about 10-15 minutes per pound, or until the internal temperature reaches 140°F (60°C).

• Stovetop Method: Slice the ham into desired portions. In a skillet, add a bit of butter or olive oil. Heat over medium-low heat and add the ham slices. Cook for about 3-4 minutes on each side, or until heated through.

• Microwave Method: Place slices of ham on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes per slice, checking frequently to avoid overcooking.

• Slow Cooker Method: Place the ham in the slow cooker, adding a bit of apple juice or pineapple juice for extra flavor. Cover and set on low for 2-3 hours, or until the ham is heated through.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the ham slices in the basket, making sure they do not overlap. Heat for 5-7 minutes, flipping halfway through, until warmed to your liking.

• Oven: Used to bake the ham at a consistent temperature of 325°F (165°C).

• Baking dish: Holds the ham while it bakes, ensuring even cooking.

• Aluminum foil: Covers the ham to keep it moist during the initial baking period.

• Mixing bowl: Used to combine the brown sugar, honey, dijon mustard, and ground cloves for the glaze.

• Basting brush: Helps to evenly spread the glaze over the ham.

• Meat thermometer: Ensures the ham reaches the proper internal temperature for safe consumption.

• Sharp knife: Used for slicing the ham after it has rested.

• Cutting board: Provides a stable surface for slicing the ham.

• Serving platter: Holds the sliced ham for presentation and serving.

Pre-mix the glaze: Combine the brown sugar, honey, dijon mustard, and ground cloves the night before to save time on the day of baking.

Use a pre-cooked ham: Opt for a pre-cooked ham to reduce overall cooking time and ensure even baking.

Line the baking dish: Line your baking dish with parchment paper for easy cleanup.

Rest before slicing: Let the ham rest for 10 minutes to make slicing easier and more precise.