← Back to Search Results
baking American
Baked Ham

Photo by:
Comments: 0
 

Recipe

Baked ham is an ideal main dish for beginning cooks and the best answer for the harried cook. It requires only that you put it into the oven and set the timer. It suffers no ill effects being reheated as a leftover and is also good cold.

Yield: About ½ pound per serving

Ingredients

For the Ham:

  • 1 boneless ham
  • 1 cup brown sugar
  • ¼ cup honey, maple syrup, or cider vinegar
  • 2 teaspoons dry mustard
  • 15 or more cloves
  • 1 can pineapple rings (optional)

For the Basting Sauce (optional):

  • 1 cup brown sugar
  • 1 teaspoon dry mustard
  • 1 cup orange juice

Directions

Preheat the oven to 350°F. Place the ham on a rack in a shallow roasting pan, fat side up. Bake the ham unglazed until the thermometer reads 130°F, or until 1 hour before the ham is done. Prepare for glazing by scoring the outside fat in a diamond pattern, cutting ¼ inch deep with a sharp knife. Combine the brown sugar with the honey, syrup, or vinegar and the mustard. Mix well and spread over the outside of the ham. Stud with whole cloves set decoratively in the center of each diamond. Or if you like pineapple rings, set them in place with toothpicks, putting the cloves in the holes. Return to the oven for 1 hour to finish baking, brushing, if you wish, every 15 minutes with basting sauce. Let it rest and carve at the table.


© 1979, 1990, 1996 Fannie Farmer Cookbook Corporation
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on an 8 pound ham.

562kcal (28%)
50mg (5%)
9mg (15%)
2mcg RAE (0%)
1242mg
64mg
63g
29g
0g
31g
159mg (53%)
6120mg (255%)
6g (32%)
19g (29%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
amor-y-tacos Amor Y Tacos
by Deborah Schneider
food-to-live-by Food to Live By
by Myra Goodman
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
big-fat-cookies Big Fat Cookies
by Elinor Klivans
nigella-express Nigella Express
by Nigella Lawson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lucid-food Lucid Food
by Louisa Shafia
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?