Baked Ham

Name: Baked Ham
Total time: 4 h 15 min
Yield: 12 servings
Ingredients: 1 whole ham; 1⅓ cups brown sugar; 2 teaspoons dry mustard; 3 tablespoons cider vinegar; 24 pieces whole cloves; 1 serving pineapple rings; 1 serving cranberry sauce; optional

A festive whole baked ham glazed with brown sugar and mustard, studded with cloves and optionally decorated with pineapple and cranberries. Perfect for holiday gatherings or special occasions.

12 servings

4 hr 15 min

Published October 4, 2025

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Ingredients

•1 whole ham
•1⅓ cups brown sugar
•2 teaspoons dry mustard
•3 tablespoons cider vinegar
•24 pieces whole cloves
•1 serving pineapple rings
•1 serving cranberry sauce
•optional

Cooking Instructions

1.
Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
180 min
2.
Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
30 min
3.
Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
15 min
4.
Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.
30 min

Cooking Instructions

Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.

180 min

Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.

30 min

Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.

15 min

Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.

30 min