There will be plenty of roast hams arriving triumphantly at dinner tables around the world this weekend. Baked (or roasted) hams are easy to prepare, not requiring as precise timing as turkeys do, are perfect for feeding large groups, and can be painted with any number of deliciously sticky glazes halfway through the cooking time. Typically, glazes for hams are high in sugar, meaning they burn easily – I prevent this by adding them to the surface after the ham itself has had a chance to heat through.
I did this baked ham video for Betty Crocker because it’s a favorite around our house, especially at holidays like Easter, when there are too many people in the house to sit around a table, and a good number of them are kids. Ham makes everyone happy – kids and grown-ups – and tastes just as good once it cools down, so there’s no need to worry about keeping it hot. I serve mine with a basket of freshly baked biscuits, so people can make their own one-hand sandwiches.
Sticky Baked Ham
1 5-8 lb. (3.75 kg) fully cooked ham half
1/4-1/2 cup packed brown sugar
2-4 Tbsp. balsamic vinegar
2-4 Tbsp. grainy Dijon mustard
Preheat the oven to 350°F. Line a roasting pan with foil to avoid spending an hour scrubbing it later.
Roast the ham uncovered for 1 (for a 5 lb. ham) to 2 hours hours (for an 8 lb. ham) – because the hams are already cooked through, the cooking time doesn’t need to be exact.
In a small bowl, stir together the brown sugar, balsamic vinegar and mustard. Brush the ham all over with the glaze and cook it for another 30 minutes. Let the ham stand for 15 minutes before carving.