How to Bake a Ham – Glazed Baked Ham

In this post I am hoping to show you how to bake a ham. As you will soon see it is really quite easy. All you need is patience and imagination for your glaze. Baked ham is something to look forward to on the Holidays. Frankly, I love it. Especially when it is prepared with a sweet glaze. The sweet/salty contrast never gets old.

This ham is juicy with a beautifully caramelized orange glaze. I make the glaze with orange marmalade which is bitter sweet. The addition of molasses, spices and mustard take this ham from meh to holy-mamma-this-is-fabulous.

If you would like to experiment with an Asian fusion glaze check out my Hoisin glazed ham which is also incredible.

If you have left-over ham make ham steaks with fried eggs for breakfast or use it in sandwiches. Use the bone to make a delicious split pea soup.

This is what you are going to need to bake this delectable ham:

1-9 to 10 pound, bone in ham
14 oz. orange marmalade
¼ cup dark molasses
½ tsp ground cloves
½ tsp nutmeg
½ tsp cinnamon
1 ½ TBS Dijon mustard

Preheat oven to 375 degrees.

Score the ham by using a sharp knife and inserting it about 1/3rd inch into the fat. Make some diamond shapes. This will make the skin crispy.

Place marmalade in a heavy pan and melt. Add the molasses and spices. Mix well. Add the mustard and mix again. Bring to a soft simmer.

Place the ham on a rack in a roasting pan. Coat the ham with glaze and place in the oven for 30 minutes.

Remove and reglaze. Cook for another 30 minutes.

Reglaze and cover loosely with aluminum foil. Bake for an extra hour.

Remove from oven and let it sit for a few minutes. Carve and serve. Enjoy!

Print the Glazed Baked Ham Recipe Here

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  • Mary Ann, muchas felicidades por Frugal chef! Me encantan tu recetas. Te recuerdo mucho de La Paz, cuando tenias tu estética. Un beso.

  • Gracias Haydee!
    Que chiquito es el mundo, verdad? O que maravilla es el internet! De cualquier forma, gracias por tu apoyo! Espero que tengas una Navidad hermosa! Un beso!
    Mary Ann

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