Baked Ham Recipe

Ham: The star of the dish, providing a savory and rich base.

Brown sugar: Adds sweetness and helps create a caramelized glaze.

Honey: Enhances the sweetness and adds a sticky texture to the glaze.

Dijon mustard: Brings a tangy and slightly spicy flavor to balance the sweetness.

Apple cider vinegar: Adds acidity to cut through the richness of the ham.

Ground cloves: Provides a warm, aromatic spice that complements the other flavors.

When preparing the glaze for your baked ham, ensure that the brown sugar is fully dissolved in the honey and apple cider vinegar mixture. This will create a smooth consistency that adheres better to the ham, resulting in a more even and flavorful coating. Additionally, when basting the ham every 10 minutes, use a basting brush to apply the glaze generously, ensuring that all sides are well-coated for maximum flavor.

• ham - Substitute with pork shoulder: Pork shoulder has a similar texture and flavor profile when baked, making it a suitable alternative.

• brown sugar - Substitute with maple syrup: Maple syrup provides a similar sweetness and depth of flavor.

• honey - Substitute with agave nectar: Agave nectar has a comparable sweetness and consistency to honey.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with a slightly different texture.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• ground cloves - Substitute with ground allspice: Ground allspice has a comparable warm, spicy flavor that can mimic the taste of cloves.

• Allow the ham to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.

• For short-term storage, wrap the ham tightly in aluminum foil or plastic wrap. Place it in an airtight container to maintain its freshness and prevent any odors from the fridge from seeping in.

• Store the wrapped ham in the refrigerator. It can be kept there for up to 5-7 days. Make sure to place it on a shelf rather than the door to maintain a consistent temperature.

• If you plan to keep the ham for a longer period, freezing is your best option. Slice the ham into manageable portions before freezing. This makes it easier to thaw only what you need later.

• Wrap each portion of ham in plastic wrap, followed by a layer of aluminum foil. This double-layer wrapping helps to prevent freezer burn and maintain the ham's flavor.

• Place the wrapped portions in a heavy-duty freezer bag or an airtight container. Label the bag or container with the date to keep track of how long it has been stored.

• The ham can be frozen for up to 2-3 months. For best results, try to use it within this time frame to enjoy optimal flavor and texture.

• When ready to use, thaw the ham in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Once thawed, reheat the ham in the oven at 325°F (165°C) until it reaches an internal temperature of 140°F (60°C). This ensures that it is heated through without drying out.

• For a quick meal, you can also reheat slices of ham in a skillet over medium heat. Add a splash of apple cider vinegar or honey to enhance the flavor as it warms up.

• Oven Method: Preheat your oven to 275°F (135°C). Place the leftover ham in a baking dish and add a splash of apple cider or broth to keep it moist. Cover the dish with foil and heat for about 10-15 minutes per pound, or until the ham reaches an internal temperature of 140°F (60°C).

• Stovetop Method: Slice the ham into thinner pieces. Heat a skillet over medium heat and add a bit of butter or olive oil. Place the ham slices in the skillet and cook for 2-3 minutes on each side until warmed through.

• Microwave Method: Place slices of ham on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and turning the ham halfway through to ensure even heating.

• Slow Cooker Method: Place the ham in a slow cooker and add a small amount of broth or apple cider. Cover and cook on low for 2-3 hours, or until the ham is heated through.

• Sous Vide Method: Seal the ham slices in a vacuum-sealed bag. Heat a sous vide water bath to 140°F (60°C). Submerge the bag in the water bath and cook for about 1 hour. This method ensures the ham remains juicy and evenly heated.

• Roasting pan: A large, sturdy pan used to hold the ham while it bakes in the oven.

• Aluminum foil: Used to cover the ham in the roasting pan to keep it moist during the initial baking period.

• Oven: Preheated to 325°F (165°C) to bake the ham.

• Mixing bowl: A bowl used to combine the brown sugar, honey, dijon mustard, apple cider vinegar, and ground cloves for the glaze.

• Basting brush: A brush used to apply the glaze onto the ham.

• Meat thermometer: Optional, but useful for checking the internal temperature of the ham to ensure it is fully cooked.

• Knife: Used to slice the ham after it has rested.

• Cutting board: A surface to place the ham on for slicing.

• Serving platter: A dish to present the sliced ham for serving.

Pre-make the glaze: Mix the brown sugar, honey, dijon mustard, apple cider vinegar, and ground cloves the day before to save time on the day of cooking.

Use a meat thermometer: Ensure the ham reaches an internal temperature of 140°F to avoid overcooking and save time checking.

Foil for easy cleanup: Line the roasting pan with foil for a quick and easy cleanup.

Slice ahead: Pre-slice the ham before serving to save time when guests are ready to eat.