This recipe turns a Snake River Farms boneless ham into a beautifully glazed centerpiece, perfect for holidays or special dinners. The sweet and tangy glaze complements the naturally rich, smoky flavor of the ham, while the low-and-slow heating method keeps it moist and tender. It’s a straightforward, foolproof way to serve a show-stopping main course that tastes like it came from a professional kitchen.
Ingredients
- 1 (8-10 lb / 3.6-4.5 kg) Snake River Farms boneless ham (fully cooked)
- 1 cup (240 ml) apple cider or apple juice
- 1/2 cup (170 g) honey
- 1/2 cup (110 g) packed brown sugar
- 1/4 cup (60 ml) Dijon mustard
- 2 tablespoons (30 ml) apple cider vinegar
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- Whole cloves (optional, for studding)
Instructions
- Remove the ham from the refrigerator 1 hour before cooking to let it come to room temperature. Preheat your oven to 325°F (163°C).
- Place the ham on a rack in a roasting pan, cut side down. If the ham has a thick layer of skin, score it in a diamond pattern with a sharp knife, being careful not to cut too deep into the meat. If desired, push a whole clove into the center of each diamond.
- Pour the apple cider into the bottom of the pan, being careful not to pour it over the ham (this keeps the glaze from washing off). Cover the pan tightly with aluminum foil.
- Bake the ham for about 15 minutes per pound (about 2 hours for a 8-lb ham, or 2.5 hours for a 10-lb ham), or until the internal temperature reaches 140°F (60°C) when checked with a food thermometer. Because the ham is fully cooked, you are essentially reheating it; the USDA FSIS safe minimum for reheating cooked ham is 140°F (60°C).
- While the ham is baking, make the glaze: in a small saucepan, combine the honey, brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and cinnamon. Bring to a simmer over medium heat, stirring frequently, until the sugar is dissolved and the glaze is slightly thickened, about 5 minutes. Remove from heat.
- Once the ham reaches 140°F (60°C), remove it from the oven and increase the oven temperature to 425°F (218°C). Brush the ham generously with the glaze, covering all sides.
- Return the ham to the oven, uncovered, and bake for 15-20 minutes, basting with the glaze every 5 minutes, until the glaze is caramelized and the ham is heated through to an internal temperature of 145°F (63°C) (the safe minimum for whole cuts of pork, with a 3-minute rest).
- Remove the ham from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute and makes carving easier. Remove the whole cloves before serving.
Tips
- Don’t overcook: Since the ham is already fully cooked, the goal is to warm it gently. Overcooking will dry it out. Use a reliable meat thermometer and pull it out at the right temperature.
- Glaze consistency: If you prefer a thicker glaze, you can simmer it longer to reduce it, but keep an eye on it as it can burn. If it gets too thick, add a splash of cider to thin it.
- Substitutions: No apple cider? Use orange juice or even water. No Dijon? Yellow mustard works, but the flavor will be slightly less sharp. You can also add a pinch of cayenne for a little heat.
- Carving: For clean slices, use a very sharp carving knife and slice against the grain. The ham is boneless, so you can cut it into uniform rounds or half-moons.
Serving Suggestions
This glazed ham pairs beautifully with classic sides like roasted potatoes, green bean casserole, or a simple salad. The sweet glaze also complements tangy sides like coleslaw or a mustard-based potato salad. For a festive touch, serve with homemade dinner rolls and a fruit chutney. Leftover ham makes incredible sandwiches, omelets, or adds flavor to split pea soup.
Variations
- Brown Sugar-Bourbon Glaze: Replace the apple cider with 1/4 cup (60 ml) bourbon and increase the brown sugar to 3/4 cup (165 g). Omit the cloves and cinnamon, and add 1 teaspoon of vanilla extract.
- Maple-Dijon Glaze: Swap the honey for pure maple syrup and reduce the brown sugar to 1/4 cup (55 g). Add 1 tablespoon of whole-grain mustard for extra texture.
- Spicy Pineapple Glaze: Replace the apple cider with 1 cup (240 ml) pineapple juice, add 1/2 teaspoon of red pepper flakes, and omit the cinnamon. This gives a sweet-heat kick that pairs well with the smoky ham.
Storage and Reheating
Store leftover ham in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly in plastic wrap and then aluminum foil, or place in a freezer-safe bag; it will keep for up to 2 months. Thaw in the refrigerator overnight before reheating. To reheat, place slices in a baking dish with a little apple juice or broth, cover with foil, and warm in a 325°F (163°C) oven for 10-15 minutes, or until heated through to 165°F (74°C) for leftovers. You can also reheat individual slices in the microwave, but be careful not to dry them out.
Frequently Asked Questions
Q: Is a Snake River Farms boneless ham already cooked?
A: Yes, all Snake River Farms hams are fully cooked and only need to be reheated. This recipe is designed to warm it gently while adding flavor, so you don’t have to worry about undercooking.
Q: What internal temperature should the ham reach?
A: For a fully cooked ham, the USDA FSIS recommends reheating to 140°F (60°C). However, since we glaze and then finish at a higher temperature, we aim for 145°F (63°C) for the final product, which is the safe minimum for whole cuts of pork. Always use a meat thermometer to check.
Q: Can I use a spiral-cut ham instead?
A: Yes, you can use a spiral-cut ham, but reduce the initial baking time by about 30 minutes because the cuts allow heat to penetrate faster. Also, be careful when glazing so you don’t tear the slices.
Q: How do I keep the ham from drying out?
A: The key is to not overcook it. Use a thermometer, keep the ham covered during the initial bake, and let it rest before carving. The apple cider in the pan also adds moisture to the oven environment.
Q: Can I prepare the glaze ahead of time?
A: Absolutely. You can make the glaze up to 3 days in advance and store it in the refrigerator. Reheat it gently before brushing it on the ham.
Q: What can I do with the leftover bone?
A: Even though this is a boneless ham, you might have a small bone or trimmings. Use them to flavor soups, beans, or stews. Simmer the bone with water, onions, and carrots for a rich ham stock.
Related
- Spicy Gochujang Udon Noodles (Easy 20-Min Recipe)
- 350 Calorie Meals: 5 Satisfying Dinners
- Making Sticky Rice in a Rice Cooker: Yes, Here’s How
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).