Holiday Ham

12
Servings
15m
Prep Time
3-4m
Cook Time
18m
Ready In


"Come holiday time or gatherings baked ham is a must make at our house. This is one of my favorite recipes. Makes for one awesome tasting ham. Baking in a tightly sealed foil package makes for delicious, moist and tender each and every time. The mixture can be varied to taste by adjusting the brown sugar and mustard. Go with orange juice or switch it up to pineapple juice serving with pineapple slices, apricot nectar and dried apricots. Any of these combinations make for ham you will be proud to serve to family and friends."

Original recipe yields 12 servings
OK
  • Since the ham size is not stated the nutritional facts do not include the ham

Nutritional

  • Serving Size: 1 (33.2 g)
  • Calories 87
  • Total Fat - 1.1 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 6.2 mg
  • Sodium - 193.5 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 16.7 g
  • Protein - 2.3 g
  • Calcium - 4.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Remove wrapped ham from fridge 2 hours prior to cooking to bring it close to room temperature.

Step 2

Preheat oven to 325 degrees F.

Step 3

Remove all wrappers, trim away excess fat.

Step 4

With a sharp knife score diamond pattern though the skin and fat, taking care not to score the meat itself.

Step 5

In a small bowl make a paste by mixing brown sugar, prepared mustard, orange juice.

Step 6

For easier clean up spray pan with cooking spray (I use Kitten's Pan Release).

Step 7

Place ham score side up on large sheet of foil, cover with the prepared paste, try to work paste into the scored lines.

Step 8

Fold and be sure to seal well. I usually do a double wrap.

Step 9

Place on pan.

Step 10

Add about an inch of water to the bottom of the baking pan, bake according to the cooking directions on the label.

Step 11

When done remove ham from oven and allow to rest for one hour before carving.

Step 12

Cooking time and servings vary with the size of ham.

Step 13

Suggested baking times – whole bone-in ham 18 – 20 minutes per pound

Step 14

Whole and half bone-in hams 7 - 14 pounds 15 – 18 minutes per pound.

Step 15

For pre-cooked - it is suggested to follow cooking times on the package label.

Tips & Variations


  • Baking pan
  • Aluminum foil (I use the heavy foil)
  • Cooking spray (I use Kitten's Pan Release)
  • Water for bottom of roasting pan

ahmafor3

My mom has always made her ham this way only using pineapple juice instead of orange. I used half of a semi-boneless ham and orange juice without the pulp. It was delicious, moise, and the oj was a nice change of pace. Made and reviewed for the Billboard Recipe Tag Game.

review by:
(1 Nov 2015)

Dissie

Simply fantastic! It was so moist and flavorful. We used a bone in, fully cooked ham. Thank you Gerry! I will use again! Very easy to make this recipe!

review by:
(6 Apr 2015)

QueenBea

I made this using a bone in ham and this worked perfectly. The ham tasted divine!!! Another winner recipe from Gerry!

review by:
(5 Apr 2015)

AcadiaTwo

Excellent flavor! As a rule I don't care much for yellow mustard, so I was plesantly surprised with how much the brown sugar helped to melow out the tartness of the mustard. I actually had to omit the orange juice as DH drank the cup worth that I had left in the container. So with that said, I had a slice of low sodium ham that I had purchased so I grilled it and slathered it with the brown sugar mustard sauce and it turned out perfectly! Made for Billboard tag.

review by:
(20 May 2014)

Joni

Easy peasy quick to the oven prepared ham. I made this for our Easter dinner. As it baked I would spoon the juices over the ham and it made a great glaze that clung to the outside and resulted in a truly delicious ham. We all went back for at least seconds!

review by:
(22 Apr 2014)

Sheri

I used a bone in shoulder ham and it was delicious and so moist. It was a great addition to our Thanksgiving dinner and we loved the flavor the glaze added on top!

review by:
(29 Nov 2013)