Awesome Baked Ham

"I love this recipe because it is so easy and it calls for hardly any ingredients, and I always have these ingredients in my pantry. This recipe came from a good friend's mother, who was always asked to bake the ham for get-togethers and family dinners. Now I get those requests. People who ordinarily aren't too fond of ham rave over this one. After I carve, I spoon a little of the glaze over the meat in the platter - yummmm!"
 
Download
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by me and my 3 photo by me and my 3
photo by me and my 3 photo by me and my 3
Ready In:
4hrs 20mins
Ingredients:
4
Serves:
20-25
Advertisement

ingredients

Advertisement

directions

  • In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
  • Take all wrappers off of ham and trim away excess fat.
  • Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
  • Place ham on foil and spread brown sugar/mustard paste on top.
  • Fold and seal foil.
  • Do not open again until ham is done.
  • Bake at 350° for 4 hours.
  • Let set for about 1 hr then carve.
  • One of the best tasting hams you will ever have!

Questions & Replies

  1. Is this a fully cooked ham you started with?
     
  2. Do you use a cooked ham
     
  3. How long would I bake a 10 lbs cooked ham?
     
  4. Is this for a cooked ham??
     
  5. Has anyone actually baked the whole 16 lb ham? I need to feed 18 to 20 adults! Is this going to be enough?
     
Advertisement

Reviews

  1. OMG!!! Until I tried this recipe, I wasn't wild about baked ham. Besides pizza, it would probably be one of the last things I'd really ever have a craving for. However, hams were on sale, and I remember my mom used to bake a ham, then use the remaining bone to put in a pot of red beans, which being from Louisiana, red beans and rice is a traditional weekly meal, and one of my favorites. I had a 9 lb. half ham, so I adjusted the recipe accordingly. The only addition I made was to put some ground cloves into the brown sugar/mustard paste, then right before it was done, I opened the foil, decorated it with pineapple and cherries, and returned it to the oven, uncovered, and under the broiler for about 5 minutes more, to try to caramelize it a little. Boopster, I will NEVER bake a ham any other way from now on! Because of your recipe, I love baked ham!! It was so moist and juicy, and just deeeeeeeeeelicious! Thank you very much for sharing! :)
     
  2. Rather than the dried out smoked to death ham we usually have I decided to make this recipe. It was wonderful. The coating was not a paste....more like a sauce. I was afraid it would not be on the ham long enough to flavor it. The cooking time seemed a little long for the small, bone in ham I had so I cooked 3 hours and let it rest 1 hour. Super ham, super sauce, super sandwiches from left overs. Very moist and good, thanks.
     
  3. Another Easter has passed and here is another 5-star rating for this ham recipe! This ham is truly the best I have ever tasted -- very moist and flavorful. (One of our guests even said it was so juicy that it squirted a bit when she cut into it!) I used an 8 lb. Kunzler ham, halved the brown sugar/paste recipe and cooked it all for 2 hours. Then let it set for 20 minutes before carving. Delish!!! My family has been preparing ham for decades, but none ever tasted like this! TIP: It WILL leak no matter how tightly you wrap it because the "paste" expands when heated, so be sure to line your pan with an extra piece of tin foil for easy cleanup.
     
  4. Wonderful! And so easy to make. I never thought of wrapping ham in foil. Clean-up was a breeze!
     
  5. Used this recipe to make a 6 lb boneless ham. Baked for 2 hours and rested for 1 hour - it came out fantastic, not salty at all and just the right amount of sweet. Thanks for sharing the recipe, I just love it!
     
Advertisement

Tweaks

  1. If you like sweet with a little spice. try using Coleman Dry Mustard in the little yellow tin in place of yellow mustard. Start by adding cloves to your liking. Then add a few drops or so of water to the Coleman Mustard to make it a thick paste. Apply to Ham. Then pack your brown sugar on top of the mustard all the way down to the pan. Add about 2/3 cup of water to bottom of pan. I just lay a piece of foil over the top of Ham this way I have easy access to get in there with the baster so that I can keep the Ham moist about every 20-30 mins with the sweet juices from the pan. Hope you enjoy!
     
  2. I use Zatarains Creole Mustard, brown sugar, pinch of ground cloves and enough Red wine vinegar to make paste. I've been making it like this always 50+ years. (:
     
  3. Cooked the ham at 325ºF instead of 350º. Cut the recipe in half to adjust for the 7.2 lb. ham instead of a 15 lb. ham, and baked it for 2 hours 20 minutes instead of 4 hours.
     
  4. since i like pineaple rings on top, i add a little of the pineapple juice to the mustard & brown sugar. and i throw in a dash or 2 of ground cloves-take ham to another level!
     
  5. i add a little pineapple juice to the brown sugar & mustard, & light sprinkle of dried cloves. makes it taste not so "mustardy" ive been making ham like this for decades, & everyone loves it
     

RECIPE SUBMITTED BY

<p>I live in the Midwest and am the mother of two handsome, young men and Mimi to a very handsome 4 yr old grandson. I am married to the most wonderful man (Dahling)and am more in love now than when we married 35 years ago! I love all cookbooks, but I have to say that when I get in the trenches and need help, I have my collection of Southern Living cookbooks to help me. I will have to admit, though, with the addition of wireless Internet in my house, I turn to Zaar most often to find something new and exciting. My actual cookbook collection has not had a new addition for quite some time. I love to spend the day in my newly remodeled kitchen, trying new recipes. My Dahling is not the best critic, since he eats anything I put in front of him and always says it's wonderful! <br />I am an admitted Pizzaholic and Burger-holic and my Dahling a Chili-holic. We love to try new restaurants, but Dahling always insists that what comes out of my kitchen is always better! (Isn't he a doll?) <br />Dahling is a locomotive engineer and I am an administrative assistant for a large corporation that owns hotels and restaurants. I love my job! I work with a great bunch of people, who are for the most part, very appreciative of my cooking skills. Hopefully in another 5-7 yrs, Dahling (who can retire at 60) and I will be able to retire and travel. <br />We are very active in our church and I am fellowship director so I get to plan all the meals and (as we all know, fellowship means food)fellowship nights. We try to think of something different for each one, but we're running out of ideas! Dahling and I are also on our Praise and Worship Team.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes