I share my simple secrets for How To Heat A Ham so this economical, easy main dish becomes a fuss-free centerpiece that feeds a crowd.

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I’ll be honest: a big ham is the easiest crowd-pleaser you’ll ever pull off. It’s economical, impressive and somehow rustic without trying.

I like to stud a smoked bone-in ham with whole cloves and coat it with packed light brown sugar and a smear of Dijon mustard, then just let it do its thing in the heat. You’d be surprised how little finesse it needs to taste like you slaved all day, though I do mess up sometimes and that’s fine.

If you want timing tips check Heating A Fully Cooked Ham, but mostly relax and enjoy the smells.

Ingredients

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Cooked ham gives protein and salt, rich in flavor but fairly high in sodium.
Brown sugar adds caramel sweetness and moisture, mostly simple carbs, not very nutritious.
Honey or maple give sticky glaze sweetness, antioxidants present, still high in sugar.
Dijon mustard brings tangy sharpness, low calories and sodium varies by brand.
Citrus or tropical juice adds bright acidity and fruity sugar, helps balance richness.
Whole cloves give warm aromatic depth, strong spice so use sparingly, fragrant oils.
Butter adds richness and sheen, mostly saturated fat so use in moderation.

Ingredient Quantities

1 (8 to 10 pound) fully cooked bone-in ham, rind on, smoked or city ham (spiral-cut or whole)

1 cup packed light brown sugar

1/2 cup honey or pure maple syrup

1/4 cup Dijon mustard

2 tablespoons whole-grain mustard, optional

1/2 cup orange juice or pineapple juice

2 tablespoons apple cider vinegar

2 tablespoons unsalted butter, softened

20 to 30 whole cloves, for studding

1 (8 ounce) can pineapple rings, drained, optional

20 maraschino cherries, optional

1/2 teaspoon freshly ground black pepper

How to Make this

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1. Preheat oven to 325°F. Remove any packaging from the ham, then trim off the rind but leave about 1/4 inch of fat — easier to do with a sharp knife, just slide the blade between rind and fat and peel it away.

2. If the ham is whole, score the fat in a diamond pattern about 1/2 inch deep and 1 inch apart, then stud each diamond with a whole clove. If it’s spiral-cut, push cloves between a few of the slices so the cloves stay put.

3. Put the ham cut-side down on a rack in a roasting pan. Pour 1/2 cup orange juice or pineapple juice into the pan (this keeps the ham moist). Tent loosely with foil and roast 10 to 12 minutes per pound until the internal temp is about 120°F or there’s roughly 30 minutes left on the clock.

4. While the ham starts roasting make the glaze: in a small saucepan combine 1 cup packed light brown sugar, 1/2 cup honey or maple syrup, 1/4 cup Dijon mustard, the 2 tablespoons whole-grain mustard if using, 1/2 cup juice (use the same kind you added to the pan), 2 tablespoons apple cider vinegar, 2 tablespoons softened butter and 1/2 teaspoon freshly ground black pepper. Warm over medium heat, stirring, until sugar dissolves and the mixture is syrupy, about 5 to 8 minutes. Taste, adjust sweet or tangy if you want. Reserve a few tablespoons of glaze for serving.

5. If using pineapple rings and maraschino cherries, arrange the drained rings on the ham and secure each ring with a clove or a toothpick, top each ring with a cherry. This is optional but classic and pretty.

6. Remove the foil, brush a generous layer of the glaze over the ham, then return to the oven uncovered. Bake another 20 to 30 minutes, brushing with more glaze every 8 to 10 minutes, until the surface is sticky and caramelized and the ham’s internal temperature reaches 140°F.

7. Watch it near the end so the sugars don’t burn. If glaze is getting too dark, loosely tent foil over the ham for the last few minutes.

8. When done, transfer the ham to a cutting board and let it rest, tented with foil, for 15 to 20 minutes so juices redistribute. Meanwhile you can simmer the pan drippings with a little extra glaze to make a sauce.

9. Carve against the grain if it’s a whole ham, or slice along the spiral cuts if spiral-cut, and serve with the reserved glaze or pan sauce. It’s economical, feeds a crowd, and leftovers make killer sandwiches.

Equipment Needed

1. Roasting pan with rack, big enough for an 8–10 lb ham
2. Sharp chef’s knife, for trimming rind and carving
3. Sturdy cutting board, for resting and slicing the ham
4. Instant-read meat thermometer, to check 120°F and 140°F temps
5. Small saucepan, to make the glaze
6. Wooden spoon or silicone spatula, for stirring the glaze
7. Basting brush or large spoon, to glaze the ham while roasting
8. Measuring cups and spoons, for sugar, juices and mustards
9. Aluminum foil and toothpicks or decorative picks, for tenting and securing pineapple rings or cherries

FAQ

Q: Do I need to cook a fully cooked ham, and how long should I heat it?

A: No, you dont need to "cook" it like raw meat, just reheat it. Plan about 10 to 12 minutes per pound in a 325°F oven until the internal temp reaches 140°F. Use a probe thermometer near the bone for best accuracy.

Q: When do I put on the glaze so it doesnt burn?

A: Put the glaze on during the last 20 to 30 minutes of heating. Brush it on, return the ham uncovered, and repeat once or twice if you like a thicker shiny coat. If it starts to brown too quickly, tent loosely with foil.

Q: How do I stud the ham with cloves without overdoing it?

A: Score the fat in a shallow diamond pattern about 1/4 inch deep and press whole cloves into the intersections. Use 20 to 30 cloves depending on size – they add aroma not heat. Remove cloves before slicing if you dont want people biting into them.

Q: Can I use pineapple rings and cherries, and how do I attach them?

A: Yes, pineapple rings and maraschino cherries are optional and classic. Secure rings with toothpicks then press a cherry into each ring. Put them on after glazing once so they get sticky but dont dry out or burn under long heat.

Q: My ham is spiral-cut, will that dry out faster?

A: Spiral-cut hams reheat faster and can dry if overcooked. Cover loosely with foil and follow the same 10-12 min per pound rule but check temp earlier. Baste between heating cycles to keep slices moist.

Q: What should I do with leftover ham?

A: Freeze or refrigerate leftovers within 2 hours. Use in soups, fried rice, casseroles, omelets or ham sandwiches. For freezing, chop into portions and wrap tightly – it keeps well for 2 to 3 months.

How To Cook A Ham Recipe Substitutions and Variations

Light brown sugar: dark brown sugar, 1 to 1; granulated white sugar plus 1 tablespoon molasses per cup (makes “brown” sugar); or coconut sugar, 1 to 1 but it gives a nuttier, less sweet flavor.
Honey or pure maple syrup: use maple syrup 1 to 1; agave nectar 1 to 1; or light corn syrup 1 to 1 if you want a glossy tacky glaze. If you swap in a liquid sweetener cut back other liquid a bit so the glaze isn’t too thin.
Dijon mustard: spicy brown or whole grain mustard 1 to 1 for texture and bite; yellow mustard plus a pinch of sugar if that’s all you got; or 1/2 teaspoon dry mustard reconstituted with water per tablespoon of Dijon.
Orange juice or pineapple juice: apple juice or white grape juice 1 to 1 for mild sweetness; pineapple can be swapped with canned pineapple juice if fresh not available; or use 2 tablespoons lemon juice plus 1/4 cup water for a brighter, tangier glaze.

Pro Tips

– Let it warm up first. Take the ham out of the fridge 30 to 60 minutes before it goes in so it heats more even, that way the slices near the edge wont dry out while the middle warms.

– Use a leave‑in probe thermometer and set an alarm for the final temp. Don’t trust only minutes per pound, prebought hams are already cooked so you just want to hit the target temp and stop. A probe saves you from guesswork.

– Make the glaze a day ahead, chill it, then skim off any separated fat and rewarm slowly. It actually tastes better after sitting, and straining it before you brush it on gives a smoother, shinier finish. Reserve a few tablespoons for serving.

– For perfect caramelization brush in thin layers and watch it closely near the end. If the sugars start to darken too fast, tent foil or hit it with a quick burst under the broiler or a kitchen torch for spots you want extra shine, but be careful, sugar burns super fast.