Wednesday, December 14, 2011

Ridiculously Easy Baked Ham

Dear people, if I can make this crazy delicious baked ham then so can you.  In attempting to add to my “home cooking, classic meal” repertoire I jumped at the chance to make my first ham dinner.  Turns out the side dishes were far more stressful than the main dish!


First, put on your retro apron.  It helps you channel the Mom from Leave it to Beaver, which is always the first step in making a home cooked meal.  :)

Second, don’t let your boyfriend take candid photos of you manhandling a ham.  There are certainly cuter things you could be doing in the kitchen.


Inspired by the Thanksgiving episode of Cake Boss, where he prepares a couple of bigass hams for the bakery staff, I got to hunting for my own recipe on Pinterest.  I liked the ideas from a few of them, so put together a method of my own.  Maple Dijon Glazed Ham.


  • 10-12 pound, bone-in smoked ham (I had a choice between ham butt and ham shoulder…I chose butt)
  • 1/2 cup brown sugar
  • 1/2 cup real maple syrup
  • 2 tbsp Dijon mustard
  • fresh cracked pepper
  • 1 can pineapple rings, each sliced in half


  1. Preheat oven to 275 degrees.  Place ham in large roasting pan cut side down, and wrap pan tightly with aluminum foil.  Cook ham for approximately 2.5 to 3 hours (depending on the size of your ham…approximately 15 minutes per pound) to heat through.
  2. In the meantime, make the glaze by heating the syrup, sugar, Dijon and pepper in a small saucepan over medium heat.  Whisking to combine and simmering a few minutes to thicken.
  3. About 30-40 minutes before you are ready to serve remove the ham from the oven and remove the foil.  Baste the ham with the amazing juices in the pan.  Attach pineapple slices with toothpicks, and brush the entire ham liberally with the maple glaze.
  4. Return the uncovered ham to the oven for 30 minutes.  Baste and add more glaze every 10 minutes.  Right before removing from oven turn on the broiler to brown the pineapple for a few minutes.
  5. Remove from oven, baste again, and let stand for 5-10 minutes before cutting.  We pulled the pineapple off to serve alongside, and also drizzled the sliced ham with leftover warm glaze.


*no Whiskey was harmed used in the cooking of this ham.


This was sooooo moist and delicious if I do say so myself.  Once I saw how great it turned out I completely stopped worrying about the shitty potatoes and loaded up on an extra ham slice or two.


A little applesauce and extra Dijon on the side made my plate happy.  And the pile of leftovers for pea soup doesn’t hurt either.

Now, who has that soup recipe for me?

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