How to Bake a Glazed Ham

This holiday favorite provides plenty for all who come to dinner, and leaves you with extra for more meals. A ham is one of the more cost effective meats, considering price per pound and all you can do with one. For starters, bake and glaze to serve at the center of a hearty dinner.

Difficulty: Moderate

Instructions

Things You'll Need:

• Ham
• 1 tbsp butter
• ¼ cup vegetable oil
• 2 tbsp apple cider vinegar
• ½ cup pure maple syrup
• ¼ cup brown sugar
• Whole cloves – optional
• Pineapple rings
• Maraschino cherries

1. Choose a ham. One of the better cuts is the butt portion, which sells for around 15 dollars.

2. Figure bake time. The formula is 15 to 20 minutes per pound. Check label directions for specifics. Most butt portions take 2 1/2 to 3 hours at 325 degrees.

3. Cut knife lines all around the ham in diamond shapes by criss-crossing. If desired stick cloves in every 2 square inches. Rub the outside with butter in baking dish with the cut side up at an angle, and begin baking.

4. Mix maple syrup, brown sugar, vinegar and oil into a thick glazing.

5. Remove ham 45 minutes before it’s done. Set pineapple rings with cherries in the center using toothpicks. Pour glaze over the entire ham. Spoon glaze and juices from pan over the ham every ten minutes until it’s done.

Tips & Warnings

• Serve with apple sauce, potatoes and vegetables.
• For leftover usage ideas, see "How to use leftover ham" on eHow.

[sharlett27]

on 1/18/2009 I was looking around for a recipe to bake my ham and your recipe sounds delicious. I am going to bake a ham today and I look forward to eating it by using your recipe. Thanks for posting. You were very detailed and that always helps a lot.

[Angelasdolls]

on 1/19/2008 I wanted to say thank you for a wonderful 'how to'. I had never cooked a ham before and this was simple and turned out beautifully. My mother-in-law had never seen cherries on a ham before and I found out that they're her favourite too. (Bonus- lol!)
It took about 45 minutes longer to cook than suggested but I figure that was the size of my ham not the recipe.
Thanks so much Jonra.