Southern Baked Ham: A Sweet & Savory Delight

The memory still makes my mouth water. I was maybe ten years old, perched on a stool in my grandmother’s sun-drenched kitchen, the air thick with the scent of cloves and caramelized sugar. She’d pull that magnificent, glistening ham from the oven, its dark, sticky glaze crackling softly. It wasn’t just a meal; it was a tradition, a symbol of family and warmth that has stayed with me all these years. Now, I’m sharing my version of that classic, hoping to bring the same joy to your table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: Varies depending on ham size (see package directions)
• Total Time: Varies depending on ham size (see package directions) + 15 minutes
• Servings: 30
• Yield: 1 ham
• Dietary Type: Varies (check ham label)

Ingredients

• Any kind of ham (boneless and not overly fatty is suggested)
• 1 1/2 cups yellow mustard
• 1/4 cup honey
• 1 1/2 cups granulated sugar
• 1 1/2 cups light brown sugar

Equipment Needed

• Large bowl
• Medium bowl
• Roasting pan
• Basting brush
• Oven

Instructions

1. Begin by preheating your oven according to the instructions on your ham package. The exact temperature will vary depending on the type and size of ham you’re using.

2. While the oven is preheating, prepare the mustard-honey mixture. In a large bowl, combine 1 1/2 cups of yellow mustard and 1/4 cup of honey. Whisk vigorously until thoroughly combined and smooth. The honey might be a little sticky, so ensure it’s fully incorporated into the mustard.

3. In a separate, medium-sized bowl, prepare the sugar mixture. Combine 1 1/2 cups of granulated sugar and 1 1/2 cups of light brown sugar. Mix well, breaking up any clumps of brown sugar with your fingers or a fork. A uniform mixture will ensure an even coating on the ham.

4. Place the ham in a roasting pan. If your ham came with a glaze packet, discard it. We’re making something much better!

5. Now, generously coat the entire ham with the mustard-honey mixture. Use your hands or a spatula to ensure that every surface is covered. Don’t be shy; this is the foundation of the delicious flavor.

6. Next, coat the ham with the sugar mixture. Press the sugar firmly onto the mustard-honey coating, creating a thick, even layer. Again, make sure all surfaces are well-covered. The sugars will caramelize beautifully during baking.

7. Bake the ham as directed on the package. Baking times can vary significantly depending on the size and type of ham, so always follow the manufacturer’s instructions as a guide.

8. As the ham bakes, the mustard and sugar will transform into a rich, dark brown sauce. This usually starts to happen about halfway through the baking process.

9. Once the sauce begins to darken, begin basting the ham with the accumulated juices in the bottom of the pan every 15-20 minutes. This will ensure that the ham stays moist and develops a beautifully glazed exterior. Continue basting until the ham reaches the internal temperature recommended on the package. Use a meat thermometer to ensure accuracy.

10. Once cooked, remove the ham from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

Expert Tips & Tricks

• Choosing Your Ham: A boneless ham is easiest to carve and serve, but a bone-in ham tends to be more flavorful. The choice is yours!
• Preventing Burning: If the glaze starts to get too dark during baking, tent the ham with foil. This will prevent it from burning while allowing it to continue cooking through.
• Adding Depth of Flavor: Consider adding a pinch of ground cloves or cinnamon to the sugar mixture for an extra layer of warmth and spice.
• Make-Ahead Tip: You can prepare the mustard-honey and sugar mixtures a day in advance and store them in airtight containers. This will save you time on the day of cooking.
• Customize The Glaze: Try adding a splash of bourbon or apple cider vinegar to the glaze for a tangier flavor.

Serving & Storage Suggestions

Serve your beautifully glazed Southern Baked Ham warm, sliced thinly, and accompanied by your favorite side dishes. Classic pairings include scalloped potatoes, green bean casserole, and dinner rolls. Don’t forget a generous spoonful of the delicious pan drippings!

Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To reheat, bake in a preheated oven at 325°F (160°C) until warmed through, or microwave individual slices.

Nutritional Information

(Note: Nutritional information can vary greatly depending on the specific type of ham used. The following is a rough estimate.)

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	75mg	25%
Sodium	1200mg	50%
Total Carbohydrate	25g	8%
Dietary Fiber	0g	0%
Sugars	20g	–
Protein	30g	60%

Variations & Substitutions

• Spice it up: Add a pinch of cayenne pepper to the sugar mixture for a subtle kick.
• Fruity Twist: Incorporate crushed pineapple or orange zest into the glaze for a tropical flavor.
• Maple Glaze: Substitute maple syrup for honey for a richer, more complex sweetness.
• Smoked Paprika: Add smoked paprika to the sugar mixture for a smoky flavour.
• Diet Sugar Substitute: Use a diet sugar alternative. Check conversion information when substituting.

FAQs (Frequently Asked Questions)

Q: Can I use a spiral-cut ham for this recipe?
A: Yes, you can. Spiral-cut hams are already partially cooked, so adjust the baking time accordingly to avoid drying it out.

Q: What if I don’t have light brown sugar?
A: You can substitute dark brown sugar or even use all granulated sugar. The flavor will be slightly different, but still delicious.

Q: How do I prevent the ham from drying out during baking?
A: Basting the ham regularly with the pan drippings is crucial for keeping it moist. You can also add a cup of water or broth to the bottom of the roasting pan to create steam.

Q: Can I make this ham ahead of time?
A: Yes, you can bake the ham a day or two in advance and reheat it before serving. Wrap it tightly in foil to prevent it from drying out.

Q: What’s the best way to carve a ham?
A: Use a sharp carving knife and slice the ham against the grain. For a boneless ham, you can slice it into even rounds. For a bone-in ham, carve around the bone to remove the meat.

Final Thoughts

I hope this recipe brings as much joy to your table as it has to mine over the years. Don’t be afraid to experiment with the flavors and make it your own. Whether it’s for a holiday feast or a special Sunday dinner, this Southern Baked Ham is sure to be a crowd-pleaser. I encourage you to give it a try and share your feedback! And don’t forget, this ham pairs perfectly with a crisp glass of Chardonnay or a rich, robust Zinfandel. Happy cooking!