The Baked Ham with an Easy Glaze recipe I’m bringing you today is from my great grandmother Lela.
A good ham makes the perfect main course for any meal and any occasion. The added bonus is that once you bake a ham, you usually have the leftovers to make at least three more meals. The hambone in and of itself is a goldmine for the best pot of pintos you could ever hope to eat or use it to flavor a comforting pot of Senate Bean Soup.
When we ate pork I would like to make a ham for supper with my in laws come to visit along with Jordan rolls and then reheat some rolls the next morning, split them in two, and layer warmed slices of ham in between them for a quick, easy, and dern good breakfast. Coffee washes it down just right. There are already several recipes on SouthernPlate.com using leftover ham. So glaze that ham and get it baking but be sure to save the bone with a little meat still on it! Just pop it in a gallon size bag and stick it in the freezer.
Okay, now that I am sufficiently hungry, lets get this show on the road.
*There is another great ham recipe in my cookbook so be sure and check it out! It is one of many which are exclusive to my cookbook, so they will never be on SouthernPlate.com.
Right away you’ll notice that this recipe includes one of my favorite ingredients:
Diet Dr Pepper. You can use your favorite coke if you like, though. (Note: Coke refers to any carbonated beverage in these hyar (Or here for northerners) parts).
Ingredients You’ll Need For This Baked Ham Recipe with An Easy Glaze:
- Smoked Ham
- Yellow Mustard
- Coke of choice (just a bit, you can drink the rest!), and some brown sugar.
How To Make a Baked Ham with An Easy Beautifully Tasty Glaze
In a small bowl place your brown sugar, mustard, and coke
(the Diet Dr Pepper is in there, it’s just hiding)
Give that a good stir.
It will become a lot more liquified than you expect it to.
On the off chance it doesn’t (you know, atmospheric pressure, leprechaun interference, whatever) you can always add another tablespoon of coke.
Line a rimmed (or sided) baking pan with aluminum foil, heavy duty if you have it.
If you don’t have heavy duty, just use regular. No sense in spending extra money when you don’t have to.
Set your ham in the middle of the foil lined pan.
Brush half of your glaze over the ham, just the parts that you can get to.
If you don’t have a brush just use a big spoon and put gobs of the glaze on the ham and then smear it around a bit.
Most of the gadgets we have in the kitchen are pretty much space taker-upers anyway.
Seal that up well and bake at 350 for 2-1/2 hours.
Take Notice of the Pan I am Using
Notice that I have mine in a pan with sides on it, that is important because it is inevitable that juice will leak out and if it gets in the bottom of your oven you will have quite the smell in your house.
After your ham is baked it will look like this.
Peel the foil back and brush ham with remaining glaze.
Return to oven and bake for 30 minutes more uncovered, or until lightly browned.
Remove from oven and allow to sit for ten minutes before slicing. Slice how you like and enjoy!
I use an electric knife that I got for about twenty five dollars (like the one picture HERE*) to slice my hams but a nice sharp regular knife will work just fine.
This glaze is delicious!
Feels good when people like your cooking, doesn’t it?
- 1 approx 8-lb. smoked, ready-to-cook, bone-in ham
- 1 cup packed brown sugar light or dark, whatever you have
- 2 tablespoons coke or your favorite carbonated drink. I am using Diet Dr Pepper
- 1 tablespoon yellow mustard
- Line a large pan with a lip around it with aluminum foil. Place ham in center of foil. In small bowl, stir together brown sugar, coke, and mustard to make your glaze. Brush half of glaze over ham. Wrap entire ham well in foil. Place in 350 degree oven for 2 -1/2 hours.
- Remove ham from oven and peel back the foil but don't move the ham. Brush remaining glaze over ham and return to oven, uncovered, for another thirty minutes or until lightly browned. Allow to sit at room temperature for about ten minutes or so before cutting. If you need to serve it later you can cover it with foil to keep it warm and let it sit on your stovetop. I suggest cutting it within half an hour of removing it from the oven because that is about as long as you'll be able to stand waiting once you smell it.
*And by the way if you purchase that knife through Amazon, Southern Plate gets a very small commission from Amazon that goes towards helping us keep up the site.
You may also enjoy these ham recipes:
Never be afraid to try. Remember, amateurs built the ark.
Professionals built the Titanic.
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