I have never been a lover of ham, it’s never been my meat of choice by any means. But, once a year we have it for Easter and this year I hosted Easter, so I made my first ever bone-in ham and I decided to try a ham with brown sugar balsamic glaze. I make a pork tenderloin with a very similar glaze, and perhaps one of the reasons I don’t like ham so much is that it’s often paired with mustard or a honey mustard glaze, and mustard is a condiment I’ve never taken to! But who doesn’t like brown sugar?
I figure ham is a no-fail meat to cook, because it already is cooked. All you will need to make your very own ham with brown sugar balsamic glaze: (Printable recipe below)
- Fully cooked smoked bone-in ham; 6-8 lbs for 12-16 people
- Brown sugar
- Balsamic vinegar
- Ground mustard
Preheat your oven to 325º F and score ¼”-½” deep diagonal cuts on fat surface of ham, making a diamond pattern.
Place the ham fat side up on a rack in a shallow roasting pan; cover loosely. Insert meat thermometer now if you wish into the thickest part of the ham making sure not to touch the bone or any fat.
At this time we can make our glaze/rub by stirring together 1 cup of packed brown sugar, 1 tbsp balsamic vinegar, and 1/2 tsp ground mustard (not mustard from a bottle!).
Now it cooks for about 1½-2¼ hours depending on your size—about 15-20 minutes per pounds or until the meat thermometer reads *135º F.
About 20 minutes before the ham is done, or when it reads *135º F, remove from oven. Pat or brush, or pour some brown sugar balsamic glaze onto the ham….in the name of love.
Bake uncovered for 20 minutes longer until the glaze sets and starts to caramelize…drooooool!
- Fully cooked smoked bone-in ham (6-8 lbs for 16-20 people)
- 1 cup packed brown sugar
- 1 tbsp balsamic vinegar
- ½ tsp ground mustard (not prepared mustard)
- Orange slices & maraschino cherries for garnish if desired
- Heat oven to 325º F.
- Score ham by making diagonal cuts in a diamond pattern on fat surface of ham.
- Place ham, fat side up, on rack in shallow roasting pan.
- Cover loosely and bake 1½ to 2¼ hours (13-17 minutes per pound) or until thermometer reads 135º F. Meat thermometer should be placed so the tip is in thickest part of ham not touching bone or fat.
- About 20 minutes before ham is done.
- Remove any skin from ham if you want, I didn't.
- Stir together brown sugar, balsamic vinegar and mustard; pat or brush on ham.
- Bake uncovered for 20 minutes longer.
- Cover ham and let stand about 10 minutes or until thermometer reads 140º F. Garnish with orange slices and cherries if desired.
Recipe adapted from LifeMadeDelicious.ca
Every ham recipe I looked at said you can add whole cloves to the diamonds…but I’m not a lover of the clove, so feel free to smack some cloves in your ham if you please! I gotta say, my overall review was that this was great ham and all the people at the dinner table agreed, so I guess I did something right!
*I will also say from my first experience baking a ham, that I put my ham in at 3:05 pm expecting and wanting to eat shortly after 5:00. I got impatient when it read 124ºF on the thermometer at 5:15 pm and took it out. I added my glaze, put it back in uncovered for about 10 minutes and it was absolutely perfect! I have since done a bit more research on baking fully-cooked hams, and as I thought—baking the ham is just to heat it up. It’s fully-cooked, it’s safe to eat cold right out of the fridge, so we bake it in the over just to warm it up and add a glaze if we want. So, from now on I’m going to cook this sized ham (7.5 lbs) for about 2 hours total and it will be just fine, not really paying much attention to the meat thermometer.
I served Easter cake pops for the kids for dessert! Hope you try this ham recipe and let me know how it goes!
Disclosure: This post was sponsored by the Life Made Delicious blogger program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
Latest posts by Sarah Schultz (see all)
- Ethan is 4 Years Old! - October 16, 2016
- Pumping for Preemies: My Breast Milk Donation Story - October 3, 2016
- Jonathan is 5 Months Old! - September 30, 2016