I was looking through my notes the other day and realized a pretty big oversight, I’d never actually shared my method for a Classic Baked Ham with you.

With Easter just around the corner, it felt like the perfect time to fix that, especially since ham was the star of every single Easter dinner from my childhood.

Why a Classic Ham Feels Like Home

My mother always picked a bone-in smoked picnic ham, she had a real thing for them.

The best part, honestly, was knowing that a big, cozy pot of her from-scratch Quebec-style yellow pea soup was guaranteed to follow a day or two later.

That tradition, the promise of two magnificent meals from one beautiful centerpiece, is the heart of this recipe.

It’s about celebration, sure, but it’s also about practicality and that deep, savory comfort that only slow-roasted ham can provide.

Ingredients Needed for the Recipe

Gathering your ingredients is the first quiet step in the ritual, and each one has a very specific role to play.

Here’s what you’ll need to create that perfect balance of salty, sweet, and savory.

• 1 (5-pound) smoked or cured, bone-in ham: The bone is non-negotiable, it’s your built-in flavor engine and keeps everything incredibly juicy.
• 1/2 cup soft light or dark brown sugar, packed: This creates the foundation of your glaze, melting into a sticky-sweet crust that contrasts the salty meat.
• 1/4 cup Dijon mustard: It’s not just for tang, the mustard helps the glaze cling to the ham and adds a sophisticated depth.
• 2 tablespoons maple syrup: This is the flavor magic, adding a rich, caramel-like sweetness that brown sugar alone just can’t achieve.

Choosing Your Ham Companion

Now, a baked ham is a generous soul, it plays well with almost anything you put near it.

But some pairings feel particularly right, like they were always meant to be together on the plate.

For a truly classic spread, think about creamy, buttery, or sharp flavors to cut through the richness.

Scalloped potatoes, their edges crisped and tender within, are a heavenly match, or perhaps a bright, vinegary green bean salad.

How to make Classic Baked Ham?

The process itself is wonderfully straightforward, a gentle rhythm of prep, roast, and glaze that fills your kitchen with an unforgettable aroma.

Just follow these steps, and you’ll have a masterpiece with minimal fuss.

Step 1 – Preheat and Prepare

Start by heating your oven to 300°F (150°C), this low and slow start is key for a tender result.

Grab a roasting pan that gives your ham plenty of breathing room, air circulation is crucial for an even cook.

Step 2 – Trim the Ham

Take the ham out of its packaging and pat it dry with some paper towels.

If there’s a particularly tough, leathery outer skin, use a sharp knife to trim it away, then score back any large, floppy pieces of excess fat.

Step 3 – Score the Surface

Now, take your knife and score the fat cap in a crosshatch pattern, about an inch apart and half an inch deep.

Cut first in one direction, then the other, creating little diamond shapes all over, this helps the glaze seep into every delicious nook.

Step 4 – The Initial Roast

Place your beautifully scored ham into the waiting roasting pan and slide it into the oven.

Let it roast, undisturbed, for a full hour and a half, this gentle heat warms it all the way through.

Step 5 – Make the Glaze

While the ham roasts, whisk together your brown sugar, Dijon mustard, and maple syrup in a small bowl.

You’ll get a thick, fragrant paste, don’t be tempted to thin it out, this consistency is perfect for sticking.

Step 6 – Glaze and Increase Heat

When the time is up, carefully pull the ham from the oven and increase the heat to 375°F (190°C).

Using a pastry brush, slather on a thick, generous layer of your glaze, getting it into all those scored lines.

Step 7 – The Final Roast

Return the glazed ham to the now-hotter oven and roast for another 40 to 45 minutes.

Every 15 minutes, pull it out and brush on another layer of glaze, building up that gorgeous, sticky, caramelized coating.

Step 8 – Rest and Serve

The ham is done when an instant-read thermometer inserted into the thickest part (not touching the bone) reads 165°F (74°C).

This next part is vital, let it rest on a cutting board for a full 20 minutes, this allows the juices to redistribute so every slice is moist.

What to Do with Those Delicious Leftovers

A ham of this size is a gift that keeps on giving, really, the leftovers are half the point.

Beyond the classic soup, think of it as a flavor booster for your week.

Dice it for a hearty morning hash with potatoes and peppers, or layer thin slices into a grilled cheese with sharp cheddar.

You can fold small pieces into scrambled eggs, toss them into a creamy pasta, or simply make the world’s best sandwich on rye with a bit of grainy mustard.

Tips

A few little insights can make the difference between a good ham and a truly great one.

Keep these in your back pocket for guaranteed success.

• If your ham is very salty or cured, you can soak it in cold water for a few hours in the fridge before cooking, just pat it thoroughly dry afterwards.
• For an extra flavor boost, place a cup of apple juice, cider, or even water in the bottom of the roasting pan while it cooks, this adds moisture and steam.
• Don’t throw the bone away, wrap it well and freeze it, it’s the secret, priceless start to your next pot of beans or soup.

The Simple Joy of Carving

Carving a bone-in ham looks impressive but is honestly one of the easiest roasts to tackle.

Just place it flat-side down on your board and find the bone, it’s your guide.

Make vertical slices down to the bone, following its curve, then make one long horizontal cut along the bottom to release all those perfect slices.

There’s something deeply satisfying about it, a fitting, hands-on end to the cooking journey before everyone digs in.