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Louisiana Baked Ham: A Sweet and Savory Southern Classic

My grandmother, Nana Lucille, had a way of making holidays feel truly special. While her pecan pie was legendary, it was her baked ham that truly anchored our family gatherings. I can still picture it, glistening under the warm kitchen lights, studded with cloves like tiny jewels, and smelling of caramelized sugar and smoky ham. The anticipation as Nana Lucille carefully sliced the first piece was almost unbearable. This recipe is my attempt to recreate that magic, to bring a little bit of Nana Lucille’s love to your table.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 16-20
Yield: 1 Ham
Dietary Type: Varies (see variations)

Ingredients

7-10 lbs bone-in ham, pre-cooked
30 whole cloves
1 large onion, sliced
3 cups brown sugar, lightly packed
4 tablespoons all-purpose flour
3 tablespoons corn syrup
3 teaspoons dry mustard
¼ cup white vinegar

Equipment Needed

Roasting pan
Mixing bowl
Whisk
Measuring cups and spoons
Sharp knife

Instructions

Preheat your oven to 350°F (175°C). Make sure your oven rack is positioned to accommodate the roasting pan with the ham.
Prepare the ham by scoring the skin in a diamond pattern. This not only looks elegant, but also allows the flavors of the glaze to penetrate deeper into the meat. The scoring should be about ¼ inch deep.
Insert the whole cloves where the score lines cross. This adds a wonderful aromatic dimension to the ham. Be sure to push them in firmly so they don’t fall out during baking.
In a roasting pan, place the sliced onions. These will act as a natural rack, preventing the ham from sticking to the bottom of the pan and adding moisture and flavor as it roasts.
Place the ham on top of the onions in the roasting pan.
Roast in the preheated 350°F (175°C) oven for 1 hour. This initial roasting period allows the ham to heat through evenly.
While the ham is roasting, prepare the glaze. In a mixing bowl, combine the brown sugar, all-purpose flour, corn syrup, dry mustard, and white vinegar. Mix well until all ingredients are thoroughly combined and a smooth paste forms. The flour helps to thicken the glaze during baking.
After the ham has roasted for 1 hour, remove it from the oven.
Pour the brown sugar mixture evenly over the ham, making sure to coat it thoroughly.
Return the ham to the oven and increase the heat to 450°F (232°C). Cook for another 30 minutes, basting the ham at least twice during this cooking period with the pan juices and melted glaze. This high heat helps the glaze to caramelize beautifully. Basting ensures that the glaze doesn’t burn and that the ham remains moist.
Remove the ham from the oven and continue basting as the ham cools, until the glaze starts to harden. This step is crucial for achieving a glossy, flavorful crust.
Remove the sliced onions from the roasting pan and reserve them to make gravy (see recipe #42026). Alternatively, you can discard the onions if you prefer.
Slice the ham and serve hot or cold.

Expert Tips & Tricks

Choosing the right ham: Opt for a high-quality, bone-in ham for the best flavor and texture. A shank-end ham is generally leaner, while a butt-end ham tends to be more tender.
Preventing dryness: Place a cup of water or broth in the bottom of the roasting pan during the initial roasting period to help keep the ham moist.
Achieving the perfect glaze: For an extra glossy glaze, brush the ham with melted butter or honey before applying the brown sugar mixture.
Even baking: Use an oven thermometer to ensure your oven is heating accurately. Ovens can often run hotter or cooler than their settings indicate, which can affect the cooking time and outcome.
Glaze Consistency: If the glaze appears too thick during baking, add a tablespoon of water or apple juice to thin it out.

Serving & Storage Suggestions

Serve the Louisiana Baked Ham hot, sliced thinly, as a centerpiece for your holiday table. It pairs perfectly with classic Southern sides like mashed sweet potatoes, green bean casserole, and cornbread. For a delightful contrast, serve with a fruit chutney or a pineapple salsa.

Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. To reheat, gently warm the ham in a low oven (250°F/120°C) or microwave until heated through. Reheating in a sauce or gravy will help to prevent it from drying out. Cold leftover ham is also delicious in sandwiches, salads, or diced into omelets.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	734 kcal	N/A
Calories from Fat	322 kcal	44%
Total Fat	35.9 g	55%
Saturated Fat	13.1 g	65%
Cholesterol	186.4 mg	62%
Sodium	140.8 mg	5%
Total Carbohydrate	48 g	16%
Dietary Fiber	1.6 g	6%
Sugars	41.5 g	N/A
Protein	53.9 g	107%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the glaze for a touch of heat.
Maple Glaze: Substitute maple syrup for the corn syrup for a richer, more complex flavor.
Honey Glaze: Replace the corn syrup with honey for a floral and slightly less sweet glaze.
Bourbon Glaze: Add a splash of bourbon to the glaze for a boozy, smoky flavor.
Pineapple Glaze: Incorporate crushed pineapple or pineapple juice into the glaze for a tropical twist.
Gluten-Free: This recipe is naturally gluten-free. Ensure that your corn syrup is also gluten-free if you are highly sensitive.

FAQs (Frequently Asked Questions)

Q: Can I use a boneless ham for this recipe?
A: Yes, you can use a boneless ham. However, the cooking time may need to be adjusted slightly. Monitor the internal temperature to ensure it reaches 140°F (60°C).

Q: How do I prevent the glaze from burning?
A: Basting the ham frequently during the last 30 minutes of cooking will help to prevent the glaze from burning. You can also loosely tent the ham with foil if the glaze is browning too quickly.

Q: Can I make the glaze ahead of time?
A: Yes, you can make the glaze up to a day in advance and store it in an airtight container in the refrigerator. Bring it to room temperature before using.

Q: What is the best way to slice the ham?
A: Use a sharp carving knife and slice the ham against the grain for the most tender results.

Q: Can I use a different type of sugar in the glaze?
A: While brown sugar provides the best flavor, you can substitute granulated sugar or turbinado sugar in a pinch. The texture and flavor of the glaze may be slightly different.

Final Thoughts

This Louisiana Baked Ham recipe is more than just a dish; it’s a connection to family, tradition, and the warmth of Southern hospitality. Don’t be intimidated by the process – it’s simpler than it looks! The aroma that fills your kitchen as it bakes, the glistening glaze, and the tender, flavorful ham are well worth the effort. Gather your loved ones, pour a glass of sweet tea, and enjoy this truly special meal. I hope this recipe brings as much joy to your table as it has to mine. And please, let me know what you think! I’d love to hear about your experience and any variations you try.

Louisiana Baked Ham Recipe