There’s nothing quite like a stunning baked ham in the center of your holiday table. A juicy ham goes well with virtually any side, looks impressive on your serving plate, and makes the best leftovers. The best part about a good baked ham recipe is that it is easy to prepare and the cooking time is short compared to other large cuts of meat.
The disadvantage? Most baked ham recipes contain brown sugar, maple syrup, or even soda. If you’re trying to keep your sugar or carbohydrates low, sticky-sweet icings aren’t the best way to go.
Should you miss out on a great ham because you are watching your sugar? Under no circumstance. Here is a baked ham recipe that complements the smoky, salty properties of ham with flavorful mustard, rosemary, and a touch of honey.
Here’s how it’s done.
Recipe for baked ham with mustard and rosemary
Served: 16 * for an 8lb boneless
Time in the kitchen: 15 minutes of preparation plus 1 hour * cooking time
* Varies depending on the ham size
1 half bone-in ham, about 8 pounds. (We went with a sliced spiral)
1/4 cup of water
1/4 cup apple cider vinegar
1/3 cup spicy brown mustard
6 tbsp. chopped rosemary
2 TBSP. honey
8 cloves of garlic grated
1/2 tsp. black pepper
1/4 tsp. Ground carnations
4 apples, peeled and sliced
Preheat your oven to 325 degrees Fahrenheit. Place your soaked (see Tips Section) and cut the dried ham in half, side down, in a baking dish or frying pan, with the side of the fat cap facing up. Use a knife to score the fat cap in a checkerboard pattern.
Pour the water into the pan and cover the pan tightly with foil. Put the ham in the oven for about 40-45 minutes.
While the ham is toasting, combine apple cider vinegar, mustard, rosemary, honey, garlic, black pepper, and cloves.
Take the ham out of the oven. Rub about 2/3 of the mustard sauce over the ham. You can also put pieces of garlic clove in some cuts.
Insert a meat thermometer probe into the center of the ham and set the desired temperature to 140 degrees Fahrenheit. Arrange the sliced apples around the ham and toss the slices into the accumulated juices on the bottom of the pan.
Cover the ham again for about 45 minutes. Remove the foil and pin the ham in the pan juices and toss the apple slices.
Brush the ham with the rest of the sauce. Raise the oven temperature to 400 degrees and fry until the inside temperature is reached and the outside is browned and bubbly. If you want, you can baste the ham a few times during the last roast.
Take the ham out of the oven and cover the ham slices with a little apples and pan sauce. Serve with your favorite holidays like roasted carrots and Brussels sprouts.
- Some hams are too salty if you don’t soak them before baking. Buy your ham a few days before you want to cook it and check the package instructions for soaking requirements.
- Store-bought hams are usually cured and smoked with either nitrites or celery powder. Since the ham has already been cooked, do not warm the ham until it is served. Make sure the label says “fully cooked”. Otherwise the cooking time of this recipe will not be sufficient.
- Look for a ham with no icing and with minimal ingredients or added sugar. Ask your local butcher or farmer what they would recommend. Brands like Pederson’s or Niman Ranch are available in stores and are part of the Certified Humane Raised & Handled program. Pederson’s also sells a sugar-free ham that is Whole30 approved.
- Hams can be boneless or boneless, and can be intact or spiral (sliced). Bone-in hams take a little longer to heat up and spiral-shaped hams can be a little more prone to drying out. Therefore, warm them up accordingly. Most hams come with instructions for temperatures and minutes per pound. The best way to make sure you’re reheating properly is with a meat thermometer with a probe that you can place in the center of the meat. Hams are ready when the internal temperature reaches around 140 degrees Fahrenheit.
- A boned ham will feed fewer people per pound than a boned ham. When looking for a ham to buy, aim for a boneless ham up to ½ pound per person and for a boned ham up to ¾ pound per person.
About the author
Priscilla is a food blogger, recipe developer, and personal chef based out of Missouri. He specializes in low-carb, paleo-free, gluten-free, keto, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her food adventures on Instagram and Pinterest.
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