Brown Sugar Glazed Ham

For this recipe you will want to find a 10 pound bone-in ham. You will want to find as close to 10 pounds as you can so the cooking times and ingredients used will work.

Adding the glaze in steps ensures that the ham gets layered in the flavor. If you add it all at once it will drip off off into the pan and not stick to the ham for the maximum flavor.

Yes! We absolutely love using the pan drippings as a sauce over the slices. We also cut all the meat off the bone, then thinly slice it. Then we add the slices back into the drippings in the pan and then serve ourselves from there. It keeps the ham moist while adding even more flavor to it.

Want a little twist? You can add whole grain mustard or spicy brown mustard for a different but equally tasty flavor!

The ham can be removed from the oven when a kitchen thermometer inserted into the thickest part (without touching bone) reaches 130 degrees F. The ham will then need to rest where it will continue to warm up until it reaches an internal temperature of 145 degrees F which is the recommended safe eating temperature according to food safety guidelines. So make sure you let your ham rest the allotted amount of time so it can reach the proper internal temperature.

Most hams sold in US grocery stores are precooked, meaning that they have already been cooked and reheating is what you are technically doing to the ham. It is rare to find a raw ham at a regular grocery store. You can look at the label on your ham and it will usually say cured, smoked or baked or obviously precooked. They all mean the same thing, that reheating is what you are doing with the ham itself. This is why we go through the process of heating it using various recipes like this one and making sure that the internal temperature at the end is 145 degrees F. Precooked hams are a way to extend the shelf life of the ham itself. Regardless of what the label says, you will need to cook your ham again to make it warmed and safe to consume.

I have not tested this recipe using a spiral cut ham since I am not a fan. Although they are convenient, in my opinion, spiral cut hams tend to dry out too easily. I would stick to the bone-in ham for this recipe.

If you do not have ground cloves, you can use ground cinnamon in its place or just leave it out completely.

Some of my personal favorites are: ham salad, Senate Bean and Ham Soup, Crock Pot Soup Beans and Ham, Creamy Ham Fettuccine, or perhaps a Ham and Potato Salad!

This can be stored in an airtight container in the refrigerator where it will keep for up to 5 days. You can also freeze this ham. Slice it all up and place in a freezer safe container and it will keep for up to 3 months. To defrost, remove to the refrigerator overnight until thawed. The best way to reheat leftovers is to heat them in the drippings on the stovetop or oven.