This Snake River Farms ham recipe pairs a fully cooked smoked ham with a glossy brown sugar, honey, and Dijon glaze. Gentle oven heat keeps the meat tender, while a short uncovered finish lets the sweet-tangy glaze cling to the outside; check the product label before you begin, since cooking directions can vary by ham and cut.
Ingredients
- 1 fully cooked, bone-in smoked ham, about 7–8 lb (3.2–3.6 kg), such as a Snake River Farms ham; check the package for its specific heating directions
- 1 cup packed light brown sugar (220 g)
- 1/3 cup honey (110 g)
- 1/4 cup Dijon mustard (60 g)
- 2 tablespoons apple cider vinegar (30 ml)
- 1/4 cup water (60 ml), plus a little more for the roasting pan if needed
- 1/4 teaspoon ground cloves (about 0.5 g)
- 1/4 teaspoon freshly ground black pepper (about 0.5 g)
- 1 tablespoon unsalted butter (14 g), for the glaze
- 1 teaspoon whole cloves (about 2 g), optional, for decoration
Instructions
- Check the label and prepare the oven. Confirm that the ham is fully cooked and review any product-specific instructions. Heat the oven to 325°F (163°C). Set a rack in a roasting pan, and add the 1/4 cup (60 ml) water to the bottom of the pan. The rack keeps the ham above the liquid so it warms evenly rather than simmering in its juices.
- Prepare the ham. Remove all packaging, including any plastic or netting that the label says to discard. If the ham has a thick layer of fat, leave about 1/4 inch (6 mm) in place and lightly score it in a diamond pattern, cutting through the fat but not deeply into the meat. Set the ham cut-side down on the rack. If you like the traditional studded look, press whole cloves into a few of the diamond intersections; they are decorative and can be omitted.
- Cover and warm gently. Cover the ham and pan tightly with foil, tenting it slightly so the foil does not press against the surface. Bake for about 1 hour 35 minutes. This is an estimate, not a substitute for checking the center: the exact time depends on the ham’s shape, starting temperature, and your oven. If the pan becomes dry, add a small splash of water. Keep the ham covered until it is warmed through enough to glaze without drying out.
- Make the glaze. While the ham warms, combine the brown sugar, honey, Dijon mustard, cider vinegar, ground cloves, pepper, and butter in a small saucepan. Set over medium-low heat and stir until the butter melts and the sugar dissolves, about 4–6 minutes. Do not let the mixture boil hard; bubbling it for too long can make the sugar syrup overly thick and difficult to brush on. Take the pan off the heat.
- Check the temperature before glazing. Carefully pull back the foil and insert an instant-read thermometer into the thickest part of the ham, avoiding the bone. For this recipe, the USDA FSIS safe minimum for a whole cut of pork is 145°F (63°C), followed by a 3-minute rest; use the thermometer rather than judging by color or the clock. If the ham is still below the target, cover it again and continue baking, checking every 10–15 minutes. If the label gives different instructions for the specific product, follow those directions.
- Glaze the ham. When the center is close to the target temperature, uncover the ham and brush it generously with about half of the glaze. Return it to the oven uncovered for 10 minutes, then brush on the remaining glaze and bake for about 10 more minutes. Watch closely near the end: the sugars should look shiny and lightly caramelized, not dark or scorched. If the glaze starts browning too quickly, loosely cover the top with foil.
- Rest, then carve. Remove the ham when it reaches 145°F (63°C) in the thickest part. Rest it for at least 3 minutes, as required for a whole pork cut; resting for 10 minutes makes carving easier and gives the juices time to settle. Transfer it to a carving board, slice across the grain where practical, and serve with a little pan juice if desired. Discard any glaze or pan liquid that has been in contact with raw packaging or other contaminants.
Tips
- Let the package guide the schedule. Snake River Farms products may be sold in different cuts and formats, so use the package to confirm that your ham is fully cooked and to check any stated heating instructions. The oven time here is a guide for a 7–8 lb (3.2–3.6 kg) ham, not a promise that every ham will be ready at the same minute.
- Use a thermometer in the right place. Put the probe into the thickest portion without touching the bone. A reading beside the bone can be misleading, and a spiral-cut ham may heat faster than an intact half ham. Check more than one spot if the shape is uneven.
- Keep the glaze balanced. Dijon and cider vinegar cut through the sweetness. If you prefer a less sweet finish, reduce the brown sugar to 3/4 cup (165 g); the glaze will be a little thinner and less candy-like, but still brushable. Avoid adding extra honey at the last minute, which can make the surface burn more readily.
- Prevent drying and scorching. Keep the ham covered for most of the warming time and glaze only near the end. If the pan dries, add water to the pan rather than pouring it over the ham, which would wash away the glaze and dilute its flavor.
Serving Suggestions
For a holiday meal, serve the glazed ham warm with roasted potatoes, mashed potatoes, or a simple gratin, plus a green vegetable such as green beans, Brussels sprouts, or broccoli. A crisp salad with a tart vinaigrette gives the plate a fresh contrast to the rich, sweet glaze. Put extra Dijon or a mild mustard on the table for guests who prefer a sharper condiment.
Plan on roughly 1/3–1/2 lb (150–225 g) of bone-in ham per person, depending on the number of sides and whether you want leftovers. Arrange slices on a warmed platter and spoon only a little pan juice over them, so the browned glaze remains visible. The bone and any unsliced meat are useful for a later soup or beans, but refrigerate them promptly rather than leaving them out after dinner.
Variations
Maple-Dijon: Replace the honey with 1/3 cup (80 ml) pure maple syrup. The glaze will have a woodsy maple flavor and may be slightly thinner; simmer it gently just until the sugar dissolves, then brush it on during the final 20 minutes.
Orange and ginger: Add 1 teaspoon finely grated orange zest (about 2 g) and 1/2 teaspoon ground ginger (about 1 g) to the glaze. Orange brightens the sweetness, while ginger adds warmth. Use zest rather than a large amount of juice so the glaze does not become watery.
Less sweet and more savory: Use 1/2 cup brown sugar (110 g), increase the Dijon to 1/3 cup (80 g), and add 1 teaspoon chopped fresh rosemary (about 1 g). This gives the coating a more mustard-forward, herbal character. Brush it on as directed and watch the ham closely, since the reduced-sugar coating may brown differently.
No whole cloves: Leave them out if you do not enjoy their strong aroma or want an easier-to-carve surface. The small amount of ground clove in the glaze is optional too; omit it for a simpler honey-mustard flavor. Whole cloves are a garnish, not a requirement for cooking the ham.
Storage and Reheating
Refrigerate leftover ham within 2 hours of serving. Remove meat from the bone if convenient, divide it into shallow airtight containers, and refrigerate for 3–4 days. Store the bone separately if you plan to use it soon. Do not leave sliced ham sitting at room temperature while guests graze; set out a smaller platter and refill it from the refrigerator as needed.
For longer storage, freeze sliced ham in airtight freezer bags or containers, with as much air removed as practical. For best quality, use it within 1–2 months. Thaw it in the refrigerator, not on the counter. The texture may be a little softer after freezing, so thawed slices work especially well in sandwiches, omelets, or soups.
To reheat slices, place them in a covered oven-safe dish with a spoonful of water or pan juice and warm at 300°F (149°C) until hot. You can also heat small portions in a covered skillet over low heat, turning once. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and heat only the amount you plan to eat so the ham is not warmed repeatedly. Add a little extra glaze after reheating if the surface looks dry.
Frequently Asked Questions
Is Snake River Farms ham already cooked?
Check the label on your particular ham rather than assuming. This recipe is written for a fully cooked smoked ham that needs warming and glazing. If the package identifies the ham as uncooked or gives different preparation directions, use its instructions and adjust the cooking method and timing accordingly.
Do I need to rinse the ham before baking?
No. Rinsing does not improve a fully cooked ham and can spread splashes around the sink. Remove the packaging, pat the surface dry if it is wet, and place the ham directly on the roasting rack. If the label specifically instructs you to soak or prepare the ham another way, follow that guidance.
Should I bake the ham cut-side up or down?
For a half ham, placing the cut side down helps shield the exposed meat from direct oven heat. Keep it on a rack and covered for most of the cooking time. If the ham’s shape or packaging directions call for another position, use those directions and check the internal temperature in the thickest area.
Can I make the glaze ahead?
Yes. Cook it as directed, cool it, and refrigerate it in a covered container for up to 3 days. Rewarm it gently over low heat or in short microwave bursts, stirring until it is fluid enough to brush. If it has thickened in the refrigerator, stir in water a teaspoon (5 ml) at a time.
What if my ham is smaller or spiral-cut?
A smaller ham generally warms faster, while a spiral-cut ham has more exposed surface and can dry out sooner. Keep it covered, begin checking the temperature earlier than the estimate, and apply the glaze near the end. Use the thermometer and package directions to decide when it is ready rather than scaling the oven time by guesswork alone.
Can I cook the ham the day before?
For the juiciest result, warm and glaze it close to serving time. If you need to cook ahead, carve it, refrigerate it within 2 hours, and reheat covered portions to 165°F (74°C) before serving. The reheated glaze will not look quite as freshly lacquered, so reserve a little clean glaze to brush on just before it reaches the table.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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