Baked Ham
A baked ham is always a showstopper, and this version brings all the best flavors together—savory ham, tangy mustard, a touch of sweetness, and a crispy golden topping. It’s surprisingly easy to make and the mustard glaze keeps it juicy, and the crunchy breadcrumb topping adds just the right texture.
Ham is one of those main dishes that works for just about any celebration: Easter, Thanksgiving, or just a weekend dinner that calls for something special. A bone-in ham is packed with flavor and stays incredibly juicy as it cooks. Since this recipe starts with a fully cooked ham, you’re really just warming it through and adding layers of flavor. Serve it hot for a special meal or slice up leftovers for sandwiches, salads, or breakfast the next day.
Why you’ll love this Baked Ham
The Best Kind of Holiday Ham—With a Crunch!
Ham is already a top-tier main dish, but adding a crispy topping? That’s next-level. The mustard glaze makes sure every slice is juicy and packed with flavor, and the golden breadcrumb crust adds just the right crunch to balance it all out. Forget the standard sticky glaze—this is the kind of ham that gets people asking for the recipe.
Ingredients Needed for Baked Ham
- Ham: A bone-in, fully cooked ham is best for this recipe. The bone adds extra flavor and keeps the meat juicy while it heats up.
- Whole Grain Mustard & Dijon Mustard: This duo brings a perfect balance of texture and sharpness. Whole grain mustard adds a bit of pop, while Dijon gives that smooth, tangy bite.
- Honey & Brown Sugar: These add a little sweetness to balance the saltiness of the ham and bring out the deep, caramelized flavors as it bakes.
- Panko Breadcrumbs: Light, crispy, and perfect for getting that golden crust on top. Regular breadcrumbs work too, but panko gives the best crunch.
- Parsley: Adds a little freshness to the topping and gives it some color. Fresh is best, but dried works in a pinch.
- Olive Oil: Helps the breadcrumbs toast up perfectly and keeps them from drying out.
How to make Baked Ham
**For more detailed instructions, please refer to the printable recipe card below.**
Set the ham flat side down on the rack. Pour enough water into the pan to create a shallow layer.
Cover tightly with foil and bake for about 1 ½ to 2 hours, or until the internal temperature reaches 130°F.
In a small bowl, mix the whole grain mustard, Dijon mustard, honey, and brown sugar until smooth.
In another bowl, toss the panko breadcrumbs with parsley and olive oil.
Remove the ham from the oven and increase the temperature to 425°F.
Spread the mustard mixture all over the ham, reserving a little for serving.
Press the breadcrumb mixture on top to coat.
Return the ham to the oven, uncovered, and bake for another 15-20 minutes, until the breadcrumbs are golden and crisp.
Variations
- Classic Brown Sugar Glaze: Skip the mustard and mix brown sugar with a bit of melted butter and maple syrup for a traditional sweet glaze.
- Spicy Kick: Add a teaspoon of cayenne or crushed red pepper flakes to the mustard glaze for a little heat.
- Garlic and Herb Crust: Mix minced garlic and dried herbs like thyme and rosemary into the breadcrumb topping for extra savory flavor.
- Pineapple Twist: Swap the honey for pineapple juice and add crushed pineapple to the glaze for a tropical-inspired ham.
- Orange Glazed Ham: Try this Glazed Ham with honey, orange marmalade, and Dijon mustard. It’s sweet, savory, and perfect for any special occasion.
Serving Suggestions
- With Mashed Potatoes: A big scoop of Creamy Mashed Potatoes makes the perfect side to soak up all those ham drippings.
- Next to Roasted Vegetables: Roasted Brussels sprouts, carrots, or asparagus pair beautifully with the flavors of the ham.
- In a Sandwich: Leftover ham makes the best sandwiches! Serve on a soft roll with extra mustard glaze and a slice of cheese.
- With Eggs for Breakfast: Dice up leftovers and toss them into scrambled eggs or a breakfast hash.
- Alongside Mac and Cheese: The smoky, salty ham goes so well with a cheesy, creamy mac and cheese. Try my favorite recipe for Veggie Mac and Cheese!
Storage and Freezing
- How should I store Baked Ham?
Store leftover ham in an airtight container in the fridge for up to 4 days. Sliced ham stays fresher if wrapped tightly in foil or plastic wrap before storing.
- Can I freeze Baked Ham?
Wrap individual slices in parchment paper, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Don’t forget to pin this for later!
Tips & Tricks
- Score the Fat for More Flavor: The crosshatch pattern helps the glaze soak into the ham, giving you more flavor in every bite.
- Keep the Ham Moist: Covering it with foil while baking prevents it from drying out. The added water in the pan helps create steam for extra juiciness.
- Check the Temperature: Since ham is already cooked, you only need to warm it through. Overcooking can dry it out, so use a meat thermometer.
- Crisp the Topping Last: The breadcrumb crust goes on at the end so it stays golden and crispy without burning.
- Save the Bone for Soup: The ham bone makes an incredible base for soup or broth—perfect for split pea or bean soup.
Recommended
More Easter Mains
FAQ
Baked Ham
Equipment
- Aluminum foil
- Sharp knife
- Small mixing bowl
Ingredients
- 8-10 pound fully cooked bone-in ham (shank or butt)
- Water
- ½ cup whole grain mustard
- ¼ cup Dijon mustard
- ⅓ cup honey
- ¼ cup brown sugar
- 1 cup panko breadcrumbs
- 3 tablespoons minced parsley
- 3 tablespoons olive oil
Instructions
- Let the ham sit at room temperature for 1-2 hours. Trim any excess fat thicker than ¼ inch, then score the fat in a crosshatch pattern, being careful not to cut into the meat.
- Preheat the oven to 325°F.
- Line a roasting pan with foil and place a baking rack on top. Set the ham flat side down on the rack, pour about ½ inch of water into the pan, cover tightly with foil, and bake for 1 ½ to 2 hours, or until the internal temperature reaches 130°F (about 10 minutes per pound).
- In a small bowl, mix the whole grain mustard, Dijon mustard, honey, and brown sugar until smooth. In another bowl, combine the panko, parsley, and olive oil.
- Remove the ham from the oven and increase the temperature to 425°F.
- Spread the mustard mixture evenly over the ham, reserving any extra for serving. Press the breadcrumb mixture on top to coat. Add more water to the pan if needed.
- Return the ham to the oven, uncovered, and bake for 15-20 minutes, until the breadcrumbs are golden brown.
- Let the ham rest for 10-15 minutes before slicing. Serve with any leftover mustard glaze.
