Looking to make a picture-perfect glazed ham for your Easter dinner? Good idea! Ham is less stressful to prepare than many other roasted meats because most are sold already cooked (and they’re usually smoked too, which adds succulent flavor).
All you need to do is reheat and finish it off with a tasty glaze. Our Test Kitchen pros show you how it’s done, with their best tips and a recipe to boot.
How to Choose a Ham
Before you even step foot in the kitchen or start scoping out the best ham recipes, you’ve got to choose the right ham for your celebration.
There are several types of ham available at the grocery store or butcher. For the best flavor, you’ll want to opt for a bone-in ham. The bone inside will keep the ham moist and provide extra flavor.
If you’re newer to cooking and carving, our Test Kitchen recommends the shank cut of ham because it’s simpler to carve. The other option—the butt—is a bit more tender, but is trickier to navigate with a carving knife. Check out our guide on how to choose the best ham for you before you make any decisions.
And when all else fails, ask your butcher for some advice! They are there to help you find the right cut of meat to suit your needs. Our list of butcher counter tips will help you with your first visit to the butcher shop.
These are the best holiday hams you can order, according to our Test Kitchen.
How to pick the right size ham
Knowing what size ham to purchase is as easy as doing some quick math. For a bone-in ham, you should plan for a 1/2 pound per person, and for a boneless ham, 1/3 pound per person. So, if you’re cooking for 8, pick up either a 4-pound bone-in ham, or a 3-pound boneless ham. If you want leftovers, get a larger size.
How to Cook a Bone-in Ham
This recipe makes enough for a party or a family dinner with plenty left over—about 10 to 14 servings.
Ingredients
- 1 fully cooked bone-in ham, from 5 to 7 pounds
- 1 cup packed brown sugar
- 2 teaspoons prepared mustard
- 1 to 2 tablespoons cider vinegar
Test Kitchen-Recommended Tools
- Thermometer: Yes, your ham is already cooked, but using a quick-read thermometer will help you gauge when the ham is hot inside and ready to serve.
- Roasting pan: This dishwasher-safe roasting pan from Cuisinart is one of our Test Kitchen’s picks for best roasting pans. It’s easy to clean and is spacious enough for a large ham or turkey (depending on the holiday).
- Carving set: A ham is a large cut of meat to slice. Make sure you have a knife and carving fork that can help you do the job right.
Directions
Step 1: Score the ham
The first step in cooking ham perfectly for your holiday celebration is to score it. Use a sharp knife to slice 1/4-inch deep cuts in a diamond pattern across the ham.
Scoring opens up the outer layer of the ham, allowing your glaze (that comes later) to really soak into the meat and give the ham more flavor.
Step 2: Bake
Next, place the ham on a rack in a shallow roasting pan. Cover with foil and bake at 325ºF for 90 minutes or so—until a thermometer reads 130º.
Step 3: Glaze and finish the ham
While the ham bakes, prep your glaze. In a small bowl, combine the brown sugar, mustard and just enough vinegar to make a thick paste.
When the ham reaches 130º inside, remove it from the oven. With a heatproof spatula, spread the glaze over the ham. Be generous! Then finish baking, uncovered this time, for 15 to 30 more minutes. You want the ham to reach 140º inside.
Editor’s Tip: You might be wondering why the ham is glazed halfway through the process. That’s to prevent the sugar in the glaze from burning and ruining the flavor of your ham. These last 15 to 30 minutes in the oven let the flavor permeate the meat and form a nice crust on top without cooking too much.
How Long to Cook a Ham
The amount of time that a ham should spend in the oven depends on its size. Although it may seem confusing, the general rule of thumb is the larger the ham, the less time it needs in the oven. Taste of Home Deputy Culinary Editor, James Schend, compares it to riding a bike:
“At first, you have to pedal hard to get going, but once you start to move forward, then it gets easier to pedal and the faster you go. A somewhat similar concept happens: The outer portion of ham (or other meats) takes a while to heat up since it’s usually coming from a 40° refrigerator. But once the outside starts to get warm, the heat penetrates the interior, which then takes less time to heat up—so it takes less time for the middle to come up to temperature.”
In the same vein, a smaller ham will have less “momentum” than a larger ham, once you get the heating process started.
So, if you picked up a ham that’s larger than what our recipe calls for (5 to 7 pounds), keep the following guidelines in mind: For a whole, bone-in ham that’s 7 to 10 pounds, plan for 16 to 20 minutes per pound; and for a ham that’s 10 to 14 pounds, plan for 15 to 18 minutes per pound.
When you’re setting your timer, consider playing it safe with heating the ham for the lower amount of time first. When the timer goes off, check to see if the internal temperature has reached 140°, and then add more time if necessary.
If you’d prefer a more hands-off approach when it comes to learning how to cook ham, try the slow cooker. This slow-cooker ham with pineapple sauce recipe will be just as juicy as a roasted ham, without the need to glaze halfway through, or to guess at the amount of time it should cook for. A slow-cooked ham is the perfect dish to make when you need to focus on prepping other things for your gathering.
How to Carve a Ham
Carving a ham can seem like tricky business, but with only one large bone to work around you’ll likely find that this is a much simpler process than slicing up your Thanksgiving turkey (or even that roast chicken you make for Sunday dinner). Follow our guide on how to carve a ham for best results, and then break out your favorite serving tray for a perfect presentation.
More Tips for Making the Best Ham
- Buy the best ham you can afford: For the holidays, our Test Kitchen recommends ordering from a local butcher shop rather than grabbing a mass-produced grocery store ham. The flavor and texture tend to be more robust.
- Opt for a bone-in ham: Our pros look for semi-boneless, because the bone prevents the ham from drying out and adds flavor. Once you’ve carved the meat, don’t toss your leftover bone! Add it to pea soups, throw it into broth or add it to a pot of beans.
- Don’t overcook the ham: Remember, it’s already cooked. You’re only gently reheating it in the oven, so keep the temperature on the low side. Your ham may come with specific instructions for re-heating.
- Customize your glaze: This brown sugar glaze is pretty traditional (and tasty), but it’s by no means the only option out there! Try a brown sugar and pineapple glazed ham, an apricot and ginger glazed ham, an apple cider glazed ham or a honey and chipotle glazed ham if you want to expand your horizons.
- Try more ham recipes: Practice makes perfect, and we’ve got plenty of recipes for you to choose from. Between our favorite ham recipes for dinner, our best Christmas ham recipes and even smoked ham recipes, you’re sure to find a favorite. You’ll round out your knowledge with every recipe you make.
Up Next: Don’t miss our 7-day meal plan using leftover ham.
Buttermilk Biscuit Ham Potpie
Ham & Egg Pockets
Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sliced Ham with Roasted Vegetables
To prepare this colorful, zesty oven meal, I "shop" in my backyard for the fresh garden vegetables and oranges (we have our own tree!) that spark the ham's hearty flavor. It's my family's favorite main dish. —Margaret Pache, Mesa, Arizona Don't miss our 7-day meal plan using leftover ham.
Shortcut Split Pea Soup
Pair this soup with a simple tossed salad for a well-rounded, nourishing meal that's quick and easy. —Donna Noel, Gray, Maine
Mini Ham 'n' Cheese Frittatas
I found this recipe a few years ago and made a few changes. I'm diabetic, and this fits into my low-carb and low-fat diet. Every time I serve a brunch, the frittatas are the first to disappear, and nobody knows they are low in fat! —Susan Watt, Basking Ridge, New Jersey
Ham & Spinach Casserole
This is down-home cooking at its best! Ham and veggies join forces with a creamy sauce and pretty topping to create a hearty meal-in-one. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Creamy Ham & Potatoes
If you love scalloped potatoes, this downsized version with tender chunks of ham is just for you. The cozy, comforting entree comes courtesy of Wendy Rowley from Green River, Wyoming.
Ham & Cheese Scones
I make these scones as a way to use up leftover ham. The cheesy, savory wonders are a delight as an appetizer or an afternoon snack. —Barbara Lento, Houston, Pennsylvania
Jambalaya Rice Salad
My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. —Karen Rahn, Hixon, Tennessee
Ham and Cheese Pockets
These unique sandwich pockets are filled with ingredients both kids and adults enjoy. —Callie Myers, Rockport, Texas
Mac 'n' Cheese Dinner
Don’t settle for ordinary mac and cheese. This version is my kids’ favorite, so I always make a huge pot. It’s an easy recipe to cut down or double (or triple!). It can also be made into a low-fat recipe if you use nonfat milk, reduced-fat cheeses and lean ham. —Raymond James, Port Orchard, Washington
Grilled Cheese, Ham and Apple Sandwich
In this stepped-up version of a ham and cheese sandwich, melty cheeses, crispy apples and smoky ham are the ultimate combination. —Josh Rink, Taste of Home Food Stylist
Ham, Broccoli and Orzo Casserole
A kid-pleaser and the perfect comfort food, this gooey orzo casserole is a complete meal in one. For an extra homey touch, I make mine in my favorite hand-me-down casserole dish from my Grandma Laverne. —Heather Arndt Anderson, Portland, Oregon
Ham and Leek Pies
I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. —Bonny Tillman, Acworth, Georgia
Chicken Cordon Bleu Skillet
Here’s a good and hearty supper. If I have fresh mushrooms on hand, I slice them and toss them in the skillet. You could add cooked veggies such as broccoli or cauliflower, too. —Sandy Harz, Spring Lake, Michigan
Cheddar Ham Soup
I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup—chock-full of ham, veggies and cheese—is creamy and comforting. And even though the recipe makes enough to feed a crowd, don’t expect it to last more than one meal! —Marty Matthews, Clarksville, Tennessee
Ham and Broccoli Baked Potatoes
This loaded baked potato dish is a spin on a favorite family recipe I have made for years: ham and potato casserole. It's a great recipe when you have a tight food budget, and it tastes amazing! The potatoes and filling can be prepared ahead of time, then assembled prior to serving. —Patricia Prescott, Manchester, New Hampshire
Broccoli-Ham Puff Pancake
We like to use our heirloom cast-iron skillet to make this Sunday special. The golden brown puff pancake with a creamy ham and broccoli filling makes a tasty main dish for brunch.—Edna Hoffman, Hebron, Indiana
Savory Waffles with Asparagus, Gruyere and Onion
I took one of our family’s favorite puff pastry recipes, which uses a similar mix of ingredients, and translated it to savory waffles. It’s a change of pace from sweeter fare. Served with a ham steak and fried eggs, it makes a fabulous meal. Feel free to add maple syrup or a spicy glaze. —Leslie Ponce, Miami, Florida
Ham & Swiss Bread Pudding
This rich and hearty brunch dish is loaded with ham, mushrooms and cheese, plus layers of sliced French bread. It’s a terrific choice when you have overnight guests.
Pasta with Prosciutto and Peas
This elevated pasta with prosciutto and peas will make your guests think you spent all day in the kitchen. It's the perfect holiday dish without a lot of work. —Amy White, Manchester, Connecticut
Ham & Collards Quiche
I love quiche and wanted to make something that incorporates my Southern roots, so I came up with this version. With eggs, cheese, ham and nutritious collards, it's a meal in one. —Billie Williams-Henderson, Bowie, Maryland
Ham & Swiss Braids
Satisfy hearty appetites with these golden loaves. Each slice is like a hot sandwich packed with ham, broccoli and Swiss cheese. Hot pepper sauce adds a nice kick, while refrigerated crescent rolls make it extra easy. The braids are perfect for a special occasion lunch or as an appetizer.
Lora's Pressure-Cooker Red Beans & Rice
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! —Carol Simms, Madison, Mississippi
Ham & Cheese Breakfast Strudels
These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. —Jo Groth, Plainfield, Iowa
Cheesy Scalloped Potatoes & Ham
Hearty, rich and creamy, this satisfying dish is the definition of comfort food. This recipe makes two 13x9-inch casseroles, so it's perfect for a crowd. —Salina Bontrager, Kalona, Iowa
Hawaiian Hash
I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California
Ham & Cheese Chowder
Chowder makes chilly days instantly cozier. This easy one, with cheddar, potatoes and smoky ham, warms you up from head to toe. —Mandy Beerman, Houstonia, MO
Senate Bean Potpie
The flavors from classic Senate bean soup inspired this hearty potpie with a cornbread topping. —Janice Elder, Charlotte, North Carolina
Breakfast Wraps
We like quick and simple morning meals during the week, and these wraps are great when prepared ahead of time. With just a minute in the microwave, breakfast is ready. —Betty Kleberger, Florissant, Missouri
Creamy Ranchified Potatoes
My daughter-in-law gave me this recipe, and over the years, I've adjusted it to our tastes. It's so nice to come home from work to a hot, tasty dish that's ready to serve! You can use any cheese you'd like and also substitute leftover chicken or another meat for the ham. —Jane Whittaker, Pensacola, Florida
Stuffed Ham & Egg Bread
My son, Gus, is a lover of all things ham-and-eggs, so I created this comforting stuffed bread with him in mind. I later added tomatoes to the recipe, and he still gives it a big thumbs-up. —Karen Kuebler, Dallas, TX
Ham, Potato and Pepper Chowder
I have been serving this chowder for years now. When I’m feeding family members who don’t eat dairy products, I substitute oil for the butter and use coconut milk or soy creamer instead of heavy cream. It still turns out wonderful! —Eileen Stefanski, Wales, Wisconsin
Pressure-Cooker Ham & Cheddar Breakfast Casserole
This easy, cheesy casserole has made appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. It's my go-to recipe for action-packed mornings. —Patty Bernhard, Greenville, Ohio
Ham and Pea Pasta Alfredo
When I want a filling meal that even the kids enjoy, I toss ham and sugar snap peas with Romano cream sauce and pasta. —C.R. Monachino, Kenmore, New York
Cheesy Ham & Egg Sandwiches
I turned classic breakfast sandwiches into something heartier that you could even enjoy for dinner. We pile toppings like salsa and avocado—mayo and ketchup, too—on the homemade biscuits. —Fay Moreland, Wichita Falls, Texas
Navy Bean Vegetable Soup
My family likes bean soup, so I came up with this hearty, hammed-up version. The leftovers freeze well for first-rate future meals. —Eleanor Mielke, Mitchell, South Dakota
Pierogi Quesadillas
When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. —Andrea Dibble, Solon, Iowa
Breakfast Enchilada Casserole
In our women's group, we take turns making brunch. I was tired of the same casseroles, so I created this breakfast enchilada casserole. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming
Ham 'n' Cheese Pie
There's no need to make a crust for this eye-opening quiche. My family and friends love it for brunch or anytime. —Iris Posey, Albany, Georgia
Ham & Green Onion Biscuits
I started with my grandmother’s biscuits and added a bit of my personality. When I make these with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia
Roasted Vegetable Frittata
The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. —Trisha Kruse, Eagle, Idaho
Ham & Swiss Baked Penne
As a kid I loved to the hot ham and Swiss sandwiches from a local fast-food restaurant. With its melty, gooey goodness, this bake makes me think of them. —Ally Billhorn, Wilton, Iowa
Provencal Ham & Bean Soup
There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. —Lyndsay Wells, Ladysmith, British Columbia
Quick Hawaiian Pizza
Our family never quite liked the taste of canned pizza sauce, so one time I tried mixing some barbecue sauce into spaghetti sauce to add some sweetness. I’ve made my pizzas with this special and easy sauce ever since, and my family loves it! —Tonya Schieler, Carmel, Indiana
Ham Pasta Toss
This is my favorite meal to make when I'm short on time. You can also use different meats or vegetables depending on what you have on hand. —Sharon Gerst, North Liberty, Iowa.
Apple Butter Biscuit Breakfast Bake
My grandmother created this recipe to use up the leftovers from Christmas Eve dinner. By combining leftover ham and biscuits with milk, eggs and her homemade apple butter, she served us all a warm, delicious breakfast and still was able to spend with her grandchildren. —Marty Leverette, Columbia, South Carolina
Ham & Veggie Casserole
I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin
Chicken Cordon Bleu Pasta
Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. —Nikki Barton, Providence, Utah
Priscilla's Vegetable Chowder
This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. —Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah
Pineapple-Dijon Ham Sandwiches
My kids like ham; the challenge is finding new ways to make it. When I slow-cook it with pineapple and Dijon, the juices make an amazing dipping sauce. —Camille Beckstrand, Layton, Utah
Southwestern Breakfast Slow-Cooker Casserole
I created this recipe for a breakfast-for-dinner meal one day, and now it’s become a favorite on chilly mornings. Such a wonderful aroma! Using extra-sharp cheddar cheese instead of the milder types allows you to use less, while giving you an extra boost of flavor. —Lisa Renshaw, Kansas City, Missouri
Meat Lover's Bread Salad
Growing up, we loved visiting a sandwich joint in Nebraska. The awesome sandwiches inspired my salad of bread and cold cuts for meat lovers everywhere. —Molly Atherton, Kansas City, Missouri
Fiesta Ham Soup
Chowders are a scrumptious way to warm the spirits during the holidays. Our festive soup is brimming with ham, green chilies, potatoes and corn. —Cathy Hastie, Auburn, California
Triple-Cheese Florentine Frittata
This upscale ham and cheese frittata recipe contains many of my favorite ingredients and flavors. It's moist, colorful and most of all delicious.—Collette Hunt, Chandler, Arizona
Loaded Baked Potato Casserole
When I bake this for my family, any leftovers are always gone by morning. In the night, people sneak downstairs for a little snack! Stir in broccoli, asparagus or peas if you've got 'em. —Colleen Trenholm, Dartmouth, Nova Scotia
Ham & Potato-Rutabaga Chowder
The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. —Cheryl Perry, Hertford, North Carolina
Swiss Ham Kabobs
With melty cheese, juicy pineapple and salty ham, it's no surprise my daughter requests my kabobs on her May birthday. They're a fantastic way to get into grilling season. —Helen Phillips, Horseheads, New York
My Best-Ever Jambalaya
I tried to mimic Jambalaya from my favorite restaurant and it turned out so well my daughter and husband now prefer my recipe and won't order it when we go to the restaurant! —Alexis Van Vulpen, St. Albert, Alberta
Chicken Cordon Bleu Crescent Ring
A classic cordon bleu has chicken, cheese and ham. To change it up, roll everything inside crescent dough for a hand-held meal. —Stella Culotta, Pasadena, Maryland
Early-Riser Oven Omelet
Everyone will rush to the table when you serve this big fluffy omelet. Packed with tomato, broccoli, ham and cheese, it makes a hearty brunch dish that easily serves a bunch. —Wendy Fawcett, Gillam, Manitoba
Deluxe Baked Macaroni and Cheese
I've been cooking and baking for many years, but I've only recently begun creating my own recipes. By adding diced ham, tomatoes, several cheeses and a hint of Dijon mustard, I turned this super creamy mac and cheese into the ultimate comfort food. —Kathy Yarosh, Apopka, Florida
Ham & Chicken Rolls
My family is so crazy about these rolls, we serve them at dinner, snack time, cocktail parties—even breakfast. You can make them a day in advance and refrigerate until needed. —Evelyn Stocks, Winterville, North Carolina
Ham & Cheese Grits Casserole
My book club ladies often ask me to bring “those grits.” I'd tell you how to store them, but I never have any left! — Debi Mitchell, Flower Mound, Texas
Ham & Broccoli Pasta
It’s hard to beat a meal that is created in one pan, takes 30 minutes and your kids will actually thank you for making. Sounds like a keeper in my book! —Jana Cathey, Ada, Michigan
Scrambled Egg Bread
We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
Ham and Swiss Salad in a Jar
Home cook Stacy Huggins from Valley Center, California, sent us a great recipe for a ham and Swiss salad, and we turned it into this lunchbox-friendly version. —Taste of Home Test Kitchen
Slow Cooker Split Pea Soup
When I have leftover ham in the fridge, I like to make this slow-cooker split pea soup. Just throw the ingredients in the slow cooker, turn it on and dinner is done. —Pamela Chambers, West Columbia, South CarolinaThe post How to Cook a Ham Perfectly Every Time appeared first on Taste of Home.
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