Baked Ham with Brown Sugar Glaze
A tender, fully cooked smoked ham, warmed gently and finished with an old-fashioned brown sugar glaze.
- Prep Time
- 15 minutes
- Cooking Time
- About 75–95 minutes for a 4-pound half ham
- Total Time
- About 1 hour 50 minutes–2 hours 15 minutes, including rest
- Servings
- 8–12 servings from a 4-pound ham
A glazed ham has a way of turning supper into a gathering. This recipe from Garfield’s original collection uses a fully cooked boneless smoked ham and a brown sugar, dry mustard and vinegar glaze. Warm it under foil, then uncover it for the final stretch so the glaze can settle into a shiny finish.
Garfield’s Smoked Ham has been discontinued. You can still make this family-table favorite with a fully cooked boneless smoked ham from your usual shop. Add pineapple and cloves if you enjoy that traditional finish.
Directions
PREHEAT Heat the oven to 325°F. Check the ham’s label to confirm that it is fully cooked and follow any package directions. Place the ham in a roasting pan, cover with foil, and put it in the oven.
WARM GENTLY Allow about 18–24 minutes per pound; a 4-pound half ham will take roughly 75–95 minutes. Shape and starting temperature affect the timing, so use a thermometer rather than the clock alone. This method is not for a raw or cook-before-eating ham.
MAKE THE GLAZE Combine the brown sugar, dry mustard, and vinegar in a small saucepan. Heat over medium, stirring, until the mixture bubbles, then simmer for 1 minute. Stir carefully so it does not scorch.
GLAZE About 30 minutes before the ham is ready, remove the foil. Add whole cloves, pineapple rings, or cherries if you like, securing any garnish with toothpicks. Brush on the glaze and continue baking uncovered, basting occasionally.
CHECK & REST For a fully cooked ham packaged in a USDA-inspected plant, reheat to 140°F at the center. Reheat other previously cooked ham, including leftovers, to 165°F. Follow the package if it specifies a higher temperature. Cover loosely and rest for 15–20 minutes before carving; remove all toothpicks before serving.
From Garfield’s original recipe collection.
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