Baked Ham

Learn how to transform a bone-in ham into the best Baked Ham you've ever tasted. With a glaze of brown sugar, orange juice, maple syrup, and cloves, it will steal the show at your next Sunday Supper or holiday table.

Course Main Course

Cuisine American

Prep Time 1 30

Cook Time 2

Resting time 30

Total Time 4

Servings servings

Calories 431kcal

Author Meggan Hill

Equipment

1 Plastic oven bag (see note 1)

Ingredients

1 (7 to 9 pound) ham bone-in, spiral sliced (see note 2)
1/2 cup brown sugar packed
1/2 cup maple syrup
1/2 cup orange juice
1/2 teaspoon ground cloves

US Customary - Metric

Instructions

Remove the ham from the packaging, including the plastic disk covering the bone. Place the ham in an oven bag, then twist and tie the bag shut. Trim excess oven bag. Place the ham cut-side down in a 9-inch by 13-inch baking dish or roasting pan. Allow the ham to sit at room temperature for 90 minutes.
Arrange an oven rack in the lower-middle position and preheat the oven to 325 degrees. Bake the ham until the center registers 140 degrees, about 1 1/2 to 2 1/2 hours (approximately 10 to 18 minutes per pound). (Open slightly or lift bag to take temperature; do not puncture.)
Meanwhile, in a medium sauce pan, bring the brown sugar, maple syrup, orange juice, and cloves to a simmer. Cook until the mixture is slightly thickened and syrupy, about 8 minutes. Remove from heat.
Remove the ham from the oven and roll back the sides of the oven bag to expose the ham. Brush the ham with about half of the glaze. Return the ham to the oven and bake 10 minutes longer, until the glaze is sticky and ham reaches 145 degrees on a digital thermometer.
Remove the ham from the oven and remove the oven bag. Return ham to baking dish. Brush ham with the remaining glaze and tent loosely with foil. Allow the ham to rest for 30 to 40 minutes.

Notes

Plastic oven bag: Look for "oven bags" by Reynolds and several other kitchen brands sold online and at many supermarkets. These are oven-safe and help keep the ham meat from drying out as it roasts.
Bone-in ham: For the most flavor, look for a shank end (or shank portion) ham, which has fattier meat, more flavor, and one long bone for easier carving. A butt-end (or butt portion) ham is delicious, too. It just is a little leaner and is a little more work to carve.
Yield: My Baked Ham recipe makes 20 entree-sized servings, ideal to feed a crowd plus a couple rounds of leftovers.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition