This is a typical recipe that my family has passed down. We absolutely adore it to pieces and both my mum and grandmother still make it! The leftovers are delicious or sliced into a crisp green salad. This ham glaze is my favorite since it is quick, easy, and tasty!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 3 hrs |
| Servings: | 20 |
| Yield: | 1 10-pound ham |
Ingredients
- 1 (10 pound) fully-cooked, bone-in ham
- 4 cups boiling water, or as needed
- 1 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons dry mustard powder
- ¼ cup honey
- 1 teaspoon fresh lemon juice, or as needed
- 1 (20 ounce) can pineapple chunks, drained
- 1 (10 ounce) jar maraschino cherries, drained
- toothpicks
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of boiling water into the pan beneath the ham.
- Bake the ham in the preheated oven for 2 hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
- Reduce oven heat to 350 degrees F (175 degrees C.) In a bowl, mix together the brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush the ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham.
- Return the ham to the oven, and roast for 15 minutes. Baste the ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let the ham rest for at least 10 minutes before slicing.
- This ham is great as a Boxing Day feast or for any occasion. Great paired with any side dish or just to pick at through the week. The ham is a great leftover or as a potluck dish.
Nutrition Facts
| Calories | 668 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 218 mg |
| Dietary Fiber | 0 g |
| Protein | 66 g |
| Saturated Fat | 12 g |
| Sodium | 146 mg |
| Sugars | 18 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
As written, I would give it 1 star, but with changes it would be 4-5 stars, so I went with 3 stars. First off, there is way too much glaze; half would be plenty as to not waste ingredients. More importantly, the oven temp is much too high, especially for 2 hours! A ham typically gets heated at 325 F. Knowing that 400 F would burn the ham, I went with 325 F and that was perfect. Nicely browned on the outside, nice and juicy on the inside. Nothing beats a bone-in ham, and I would make this again, with the above changes. That said, this is delicious
Best ham glaze I’ve ever had. I followed the directions as written. This one is a keeper!
I followed recipe to the letter. However, my ham burned. Two hours at 400 is way too much for a 10lb ham. In fact, my ham was closed to 11lbs. I was able to salvage the inner portion, otherwise we would not have had a thanksgiving dinner I will never use any other recipe from this contributor.
super delicious and moist did change anything except no cherries
I altered the recipe. Yes I did place quarter cup of water in pan..My glaze was made with mustard, vinegar, pineapple juice, brown sugar and orange marmalade. Yes marmalade. My grandmother always used vinegar and mustard to tenderize the pork. Old southern trick. I used pineapple slices and navel orange slices to cover ham. Baked at 400 degrees for 30 minutes. Turned oven down to 350. Began using second covering of glaze. It was delicious. My family even tasted the garnish.
I flavour was great! I will make it again.
Yummy. Did not alter recipe and used a picnic ham. Tender, sweet and juicy
Instead of boiling water I used a can of ginglerale.. I followed the recipe and it was sooooo goood!!! Will make again,,
Best Ham I’ve ever made, thank you! Moist and delicious.
Excellent – Great Presentation
fantastic glaze. the only difference I make is the temperature, and I cut a diamond pattern into the ham as well. I begin at 350 and end at 325. I think 400 would be too hot. this is simple enough for anyone to make but it tastes amazing and looks very impressive. I’ve been making it since I was 14 and was hostessing my first family function. I’m nearly 19 now and I make it whenever I host an Easter, thanksgiving, or Christmas.
Amazing recipe!!! I added cloves into the ham as well. One of the best meals I’ve ever had.
Great! Very juicy and good flavor, had it for Christmas.
Unfortunately, this recipe didn’t work for us as written. I was really looking forward to this recipe too. This never came close to forming a paste. It was a very dry/crumbly mixture. We tried adding more water and lemon juice, but gave up as it seemed way grainy. I didn’t want to keep adding more water and lemon–especially lemon as I didn’t want to risk too much of a lemon flavor for the ham. I may try to play with this again if I catch a good deal on another ham. Went with a different recipe, in part, just to have a little glaze.
Thanks for sharing this one. It was a five star hit at dinner tonight.
I used the ingredients as written and added a little onion soup mix to taste. I smoked my ham with hickory for 2 1/2 hours at 180 degrees than add fruit and back on smoker for 30mins. The ham turned out amazing! The fruit was not so good, so next time I will remove the ham from the smoker, add fruit and bake in the oven 30mins.
Excellent result. I didn’t need to cook it as long-about an hour at first then another hour with the glaze. Easy and tasty.
I would TOTALLY make this again! The ham was a little crisp on the outside, so in the future I am going to reduce the temp to 325 for the first 2 hours THEN raise it to 375 for the glazing and basting time. Also was unclear as to if it were dark or light brown sugar. I used dark and I think it hid the mustard flavor, I’ll be using light brown sugar in the future. The ham was SO juicy and moist though!
I made a mistake and used a ham that was cut already. I put it in a cooking bag and cooked it for 2 hours and it had started to burn around the edges. The spirals did not hold together so it was messy and hard to get the pineapple and sauce on top. It did make great pea soup the next day! I would use a whole unsliced ham the next time.
My 7 yr old was sure she wouldn’t like it. She ate a few bites and then had 2 big helpings. She said she “loves it”. We used a pre-cooked ham and sliced it in big sections. Poured everything over the slices in a 9×13 and baked for 30 minutes. Fast and easy.
Excellent recipe. Not too sweet because the lemon juice helps cut some of the sweetness.