Sunday Table · Winter
Baked Ham
A fully cooked ham, heated through to 140°F, with the honey glaze only at the end so it does not burn.
About 2 hours · Serves 10 · One half ham
“They ate their food with joyful and sincere hearts.”
Ingredients
- 1 fully cooked bone-in half ham, 6 to 8 pounds
- ¼ cup honey
- 1 tbsp mustard
- 1 tbsp butter
Method
- 1
Heat the oven to 325°F. Set the ham cut-side down in a roasting pan. Add a cup of water to the pan so the drippings do not burn. Cover loosely with foil.
- 2
Bake about 10 to 12 minutes per pound, until the center reads 140°F. A 7-pound ham is often done in about 1 and a half hours. Start checking early. The label on the ham is the clock you trust if it differs.
- 3
Stir the honey, mustard, and butter. Uncover the ham for the last 20 minutes and brush the glaze on. Bake until the glaze is shiny and the ham is at 140°F. If the glaze darkens too fast, tent it.
- 4
Rest 15 minutes before you carve. Save the bone for the ham and bean soup.
From the kitchen
- This is a fully cooked ham being reheated. A cook-before-eating ham is a different piece of meat and needs to reach 145°F. Read the label.
- Glaze from the start burns. Twenty minutes is enough to set it.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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