11 Baked Ham Recipes for Every Pork-Loving Occasion
What could your Easter brunch or Christmas dinner possibly call for that’s better than baked ham recipes? As these vintage Bon Appétit recipes show, the all-American ham has been worthy of our devotion for decades, and if the tradition ain’t broke, there’s really no reason to change it.
We typically prefer a bone-in ham, primarily because they taste better, but also because you can use that ham bone in place of hocks to make ham stock (or ham potlikker), or to flavor an Instant Pot split pea soup, or any old pot of beans. But, if you find yourself with a boneless ham or you’re gifted a spiral-cut ham, these recipes can still point you in the right direction (just, please, toss the included seasoning packet). The biggest difference will be the cooking time—usually around 15 to 20 minutes per pound for most bone-in half or whole ham recipes or up to 25 minutes per pound for boneless ham recipes; for a fully cooked ham, you’re looking for an internal temperature of 125°.
Remember to keep the ham covered (usually with aluminum foil) if your recipe instructs so that you don’t burn the exterior before the center is warmed through. And don’t forget to remove that foil for the last 20 minutes or so, periodically basting with your chosen glaze until the ham’s surface is deeply browned. Finally, you’ll want to give the ham 20 minutes to rest before slicing. (She’s tired. She’s been in the oven for a long, long time.)
So grab a large roasting pan and a basting brush, our best baked ham recipes await.
Photograph by Isa Zapata, Food Styling by Kaitlin Wayne, Prop Styling by Carla Gonzalez-Hart1/11Spice-Crusted Ham With Brown Sugar Glaze
Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua2/11Spicy Maple-Glazed Ham
What you’ll need for this ham glaze recipe: ketchup, maple syrup, balsamic vinegar, and sriracha. Yes, it’s that easy. And yes, leftover ham lasts for days, so be sure to buy plenty of bread at the grocery store so you can make sliced ham and cheese sandwiches.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/11Pineapple-Glazed Ham
If you’re not a roast turkey person, this sweet-and-spicy retro ham recipe with pineapple juice and hot sauce, which helps cut through the sweetness, is the main dish to make for Thanksgiving. It’s especially good with a pre-smoked ham.
Peden + Munk4/11Marmalade-Glazed Ham
Why are glazed ham recipes the best ham recipes? Because that caramelized exterior is just as important as the juicy interior. You’ll often see orange juice as a glaze ingredient in recipes for baked ham, but this one calls for orange marmalade, bringing in the fruit’s bitter notes to cut through the meat’s richness.
Sivan Lewin6/11Honey-and-Rye-Glazed Ham
Here’s a suggestion for what to do with your honey-baked ham leftovers the next day: Cut it into ¼-inch pieces, layer it with pea purée and ricotta, and bake these hand pies. Or cut it into strips and use it in these ham-and-cheese waffles. Or, fine, just slice, reheat (or not), and eat.
9/11Roasted Fresh Ham With Citrus and Rye
Cooking a fresh ham, cut from the shank end, is a whole different ball game from working with a smoked or pre-baked version. The total time required to make it happen is literal days—if you’re looking for an easy recipe, this ain’t it: you’ll need to cure it and then let it stand at room temperature for several hours before you ever get to that little phrase “preheat oven.”
11/11Balsamic- and Dijon-Glazed Ham With Pearl Onions
We love baked ham recipes that come with their own side dishes. Here, pearl onions roast alongside the pork until both are deep brown and glazed.