Baked Ham with Brown Sugar-Orange Glaze

Prep 10 min
Total 1 hr 55 min
Servings 20

The first thing we love about hams is that they’re a crowd pleaser, virtually every time. When you’ve got a large group together for a holiday or any special occasion, they’re a classic for a multitude of reasons, not least of which is that the delicious results don’t necessarily mean hours on end in the kitchen. This ham, for example, needs just four ingredients beyond its smoky self, and that quartet results in a glaze that’s sweet, zingy and just-right tangy. Try it for your next big occasion and we promise it’ll earn you some big raves (and recipe requests). MORE+ LESS-

By Betty Crocker Kitchens

Updated December 9, 2019

Ingredients

6-lb fully cooked smoked bone-in ham

1/2

cup packed brown sugar

tablespoons orange or pineapple juice

tablespoon ground mustard

teaspoon grated orange peel

Steps

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1

Heat oven to 325°F. On rack in shallow roasting pan, place ham. Insert meat thermometer in thickest part of ham. Bake uncovered 1 hour 30 minutes or until thermometer reads 135°F to 140°F.
2

Meanwhile, in small bowl, mix remaining ingredients. Brush glaze over ham during last 45 minutes of baking.
3

Remove ham from oven; cover with tent of foil and let stand 10 to 15 minutes for easier carving.

Expert Tips

If you have leftover ham, freeze it for future soups, salads or sandwiches. Stored in an airtight container, frozen ham will keep up to two months.
The traditional crosshatch pattern you see on many hams isn’t there just for decorative purposes (although it does bake up awfully pretty). Those cuts allow the glaze you’re brushing on to penetrate further into the ham so that the flavor is richer. While it’s not an essential step and your ham will still turn out tasty without the hatching, give it a try and see if you notice a difference! Learn more about the best techniques in our article on How to Glaze a Ham.
The ingredients in this glaze are all doing different jobs that result in well-rounded and balanced flavor. The sweetness of the brown sugar is a counterpoint to the inherent saltiness of a ham while the acid of the orange and mustard (which contains another acid, vinegar) cut through the richness of sugar and ham to add dimensional flavor.