This oven-baked ham recipe is so simple, with no scoring and no studding with cloves. For the first half of this recipe, moist heat is used to cook the meat. At the end, a blast of high heat is used to caramelize the top of the ham. The result yields meat that is juicy, tender, and full of flavor. This baked ham recipe is perfect for entertaining!.
Last Christmas, I bought a half, bone-in ham from Dakin Farm. It was marked with lines and cloves, and I baked it for 10 minutes per pound at 325ºF as the recipe said to do. I turned up the heat and brushed it with a simple glaze made of brown sugar, maple syrup, and orange juice that had just been squeezed.
In my post Christmas after-action report, I wrote: “The ham was spectacular; the mustard sauce outrageously delicious.”
But I had questions still: Was scoring necessary? Were cloves necessary? Was a glaze even necessary?
So I emailed Dakin Farm: To Score or Not? A man named Eric replied, “My advice to everyone is to add a little water to the pan and cover it with foil.” This really helps in preventing the ham from being dry. ”.
He also noted that studding with cloves is not necessary, but it won’t dry the ham out either. And added that glazing is nice for visual purposes.
This all made sense to me, and the next time around, I followed his advice. I roasted my 13-pound whole ham, which wasn’t scored or cloved, at 325ºF for 1 hour and 45 minutes in a pan with a little water and foil over it. In the last 30 minutes, I took off the foil, raised the temperature to 425oF, and glazed the ham twice, each time for 15 minutes.
The result? A beautifully burnished, glazed ham with super moist, tender meat. And no thanks to anything I did: the meat was super flavorful.
Cooking a spectacular budaball ham may seem tricky, but follow my tips and you’ll achieve mouthwatering results every time As a classic boneless ham known for succulent meat and incredible flavor, budaball hams are a fantastic choice for feeding a crowd at your next celebration While they come fully cooked for convenience, properly preparing and baking them is key for bringing out their very best. In this comprehensive guide, I’ll share my secrets to cooking a perfect budaball ham from start to delicious finish.
Select the Right Size Budaball Ham
Budaball offers boneless hams ranging from petite 5 lb hams for 8-10 guests, up to hearty 10+ lb hams for 18-22 hungry diners. For a smaller gathering of 10-12, choose a 7-9 lb ham. Leaving the bone in does impart extra flavor, but boneless is much easier to carve and serve.
Proper Prep is Key
Take the ham out of the fridge 30 minutes before roasting so it comes to room temp. Peel off the skin, leaving a thin 1⁄4 inch layer of fat for moisture and flavor. Score the fat into diamonds about 1/2-inch deep and insert whole cloves in the intersections. This allows the glaze to really penetrate later. For an extra kick, inject cajun or creole seasoning deep into the ham using a flavor injector.
Choose Your Cooking Method
Since budaball ham comes fully cooked, gentle baking is all that’s required Place the ham cut-side down in a roasting pan and add 1/2 cup water to steam it Tightly cover with foil. Bake at 325°F approximately 10-15 minutes per pound until warmed through. For a 10 lb ham, bake about 2 1/2 – 3 hours. Use an instant-read thermometer to test doneness – 140°F is ideal.
Transform with a Sweet or Savory Glaze
While the ham bakes, prepare an easy glaze. For sweet flavor, simmer pineapple juice, brown sugar, spices, and mustard until thickened For savory, try a glaze of stoneground mustard, balsamic, and fresh herbs. Once the ham is heated through, coat with the glaze and bake 10 more minutes to caramelize it beautifully.
Letting the Ham Rest is Crucial
Never slice right into hot ham! Letting it rest for at least 20 minutes allows juices to redistribute evenly for the most tender, juicy meat. Then carve thin slices across the grain to serve.
My Foolproof Step-By-Step Method
Follow my tips for budaball ham success:
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Choose the right size boneless ham for your group, about 1⁄4 – 1⁄3 lb per person.
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Prep the ham by scoring fat, poking with cloves, and injecting seasoning.
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Place ham cut-side down in a pan with water, cover, and bake at 325°F for 10-15 minutes per pound.
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Make a sweet glaze, savory glaze, or both! Brush on ham during last 30 minutes of baking.
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Always allow ham to rest 20 minutes before slicing into juicy perfection.
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Carve thin slices across the grain and serve immediately.
Handy Tips for Budaball Ham Perfection
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Select a fresh, high-quality ham without off odors.
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Leaving the bone in does add flavor but boneless is much easier to carve.
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Scoring fat and poking with cloves lets glaze really penetrate.
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Baking low and slow at 325°F guarantees a moist interior.
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Brush on glaze just before serving for beautiful results.
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Let roasted ham rest 20+ minutes before slicing to retain juices.
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Cut thin slices across the grain for tender mouthfeel.
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Garnish platter with fresh herbs or fruit slices.
Creative Glaze Ideas for Your Ham
The glaze provides the final flavor punch that makes your budaball ham irresistible. Get inspired with these combos:
- Brown sugar, jalapeño, and lime juice for sweet heat
- Fig jam with balsamic and rosemary
- Guava jelly with red curry paste and ginger
- Cherry preserves with star anise and five spice powder
- Apple butter with bourbon, maple, and chipotle peppers
- Mango chutney with hot sauce and molasses
With an incredible made-from-scratch glaze, your ham will wow everyone. Have fun coming up with your own trademark flavor!
Frequently Asked Questions
How long should I bake a 10 lb boneless ham? Bake for approximately 2 1/2 – 3 hours until heated through.
Can the ham be cooked fully ahead? Yes! Cool, refrigerate, then gently reheat and glaze just before serving.
Should I baste the ham while it bakes? Budaball ham stays moist thanks to its cure, so basting isn’t needed.
What are good ham glaze ingredients? Fruit jams, mustard, spices, herbs, vinegar, alcohol, and sweeteners like brown sugar or honey.
What’s the minimum resting time? Allow the ham to rest for at least 20 minutes before carving.
Can I reheat leftover ham in the microwave? Yes, the microwave cooks ham gently for quick sandwiches and more.
Master Budaball Ham for Your Next Celebration
Brown Sugar Ham Glaze Recipe
A ham glaze recipe should include something sweet — brown sugar, sugar, honey, maple syrup, etc. — which will promote good caramelization in the oven. If you want a beautifully browned ham, you don’t have to glaze it all the way through the cooking process. Just do it in the last 30 minutes, with the oven temperature raised to 425ºF.
To make this glaze, stir together:
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup freshly squeezed orange juice
Halve the recipe if you are making a half ham.
Baked Ham Best Practices
- Cook 10 minutes a pound at 325ºF.
- Cook with the fat side up in a roasting pan with about 1/2 inch of water. Most of the time, cover tightly with foil and cook.
- Take off the foil, raise the temperature to 425ºF, and brush the bread with a simple glaze at least twice in the last 30 minutes.
- Let rest 20 minutes before carving.