Baked Smoked Ham
With Glaze

Baked Smoked Ham With Glaze and includes several easy variations of the glaze to please your family.

The recipe makes enough of Baked Smoked Ham to feed a crowd and enjoy the leftovers for several days.

In addition to the various glazes, I have suggested below, a few other dishes that pair well with this delicious ham.

Baked Smoked Ham
With Glaze Recipe

• 1 whole smoked ham that weighs (l2 pounds or less) or 1 whole smoked ham that weighs (over 12 pounds)
  
  
• 1 glaze recipe
  
  

• Whole cloves, as many as are needed

If the Baked Smoked Ham has been refrigerated, remove it from the refrigerator and let it come to room temperature before applying the glaze.

When ready to cook, place the uncooked ham in a shallow pan.

With a sharp knife, score the top of the ham into square or diamond shapes.

Place a whole clove each square or diamond before adding the Ham Glaze.

Do not cover the ham nor add water to the ham.

For baking allow 15 minutes per pound for hams, 12 pounds or over; allow 18 minutes per pound for hams under 12 pounds; allow 22 minutes per pound for half hams; or bake to an internal temperature of 145F. making sure the thermometer does not touch the ham bone. 

Bake uncovered at 325F. for the remaining 45 minutes.

Baked Smoked Ham
Glaze Variations

(1) One cup of brown sugar, packed and one cup of juice and grated rind of one orange.

(2) One cup of white granulated sugar and one cup of Maraschino Cherry juice.

(3) One cup of current jelly, melted.

(4) Three fourths cup of pineapple juice and honey, cooked until thick.

(5) One half cup maple syrup and One/Half cup of apple juice.

(6) Substitute all of the cloves on top of the cut squares and diamond shapes in the baked smoked ham with a large flour made with ring slices of pineapple.

It is delicious, easy to make and very beautiful...

Honey Glazed Ham

• 1 smoked whole ham, fully cooked (about 14 pounds in weight)
  
  
• 1/2 cup light brown sugar, packed
  
  
• 1/2 cup honey

Trim all the excess fat from around the ham with a large sharp knife, leaving 1/4 inch thickness of fat.

Place the cooked ham on a rack in a large roasting pan.

Then put the ham in a pre-heated oven at 325F. and to bake it for 2 and 1/2 hours.

While the ham is heating, prepare the Honey Glaze.


To prepare the glaze, mix together the honey and packed brown sugar in a quart size saucepan.

Heat the glaze on medium heat until it starts to boil. 

Boil for 2 minutes, then remove the saucepan  from the stove.


When the Honey Glaze stops bubbling, lightly, brush the glaze on the ham.

Keep brushing the gaze on the ham occasionally, until a thermomotor inserted into the center of the ham, without touching the bone, registers 140F. 

Meanwhile, prepare the accompanying Mustard Sauce Recipe. 

Mustard Sauce Recipe

• 1 cup sour cream
  
  
• 3/4 cup Homemade Mayonnaise
  
  
• 1 (8 oz.) jar Dijon mustard
  
  
• 1 teaspoon Worcestershire sauce

In a bowl mix together the sour cream, Homemade Mayonnaise, Dijon mustard and Worcestershire sauce until they are well combined.

Pour into an appropriate jar covered with a lid.

Place in the refrigerator until ready to use.  

Serve it as a side to your Honey Glazed Ham

Smoked Baked Ham
Serving Suggestions

Baked Smoked Ham With Glaze is so delicious that it goes with almost any side dish or desserts.

However, there are especially as few side dishes that are the most popular:

Sweet Potatoes, cooked any way are very delicious with real ham.

I think Candied Yams probably tops the list.

Other vegetables that pair well with the Baked Smoked Ham Recipe are Brussel Sprouts and Sautéed Vegetables.

A nice vegetable salad such as a Pork And Bean Salad a Seven Layer Salad or a Waldorf Salad, also adds a delightful addition to your fabulous Baked Smoked Ham With Glase dinner.

History Of Ham

Hogs and pigs are not native to America as many people think.

Christopher Columbus brought eight pigs with him when he came to America on his second voyage.

Hernando de Soto's 13 pigs became the breeding stock for the United States' pork industry when he landed on the coast of Florida in 1539.

Within just a few years, his inventory of hogs had grown to 700. 

When I was growing up in the country in the 1949s and early 1950s, almost every family I knew raised hogs and chickens for food.

Almost all these families had smokehouses they cured their meat in.

They strung the meat up on rafters in their smokehouses and the meat help to feed their families all winter.

No store bought ham meat back then... there was none!

Related Page

Stuffed Pork Tenderloin Recipe

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