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.
For decades, Corn King has been crafting exceptionally flavorful boneless hams made from premium pork and real hardwood smoke Their meticulous smoking method infuses the meat with authentic smoky essence while their curing expertise keeps each slice deliciously moist and tender With proper cooking technique, you can take the already sublime taste of Corn King ham to glorious new levels.
Choose Your Ideal Corn King Ham Size
Corn King offers a range of ham sizes from petite 3 lb hams for smaller gatherings up to hearty 7 lb hams feeding big crowds. For 8-12 guests, a 5-6 lb ham hits the sweet spot. Go boneless for easier serving.
Prep Your Ham for Maximum Flavor
An hour before cooking, remove ham from fridge so it warms slightly for even heating. Trim off any rind and excess fat. Score fat in a criss-cross diamond pattern about 1/2-inch deep so the glaze can thoroughly permeate.
Oven Roasting Brings Out Natural Goodness
Since Corn King ham comes fully cooked all you need is gentle oven heat to warm it through. Place ham cut-side down in a baking pan and add water to create steam. Seal it tightly with heavy foil. Bake at 325°F allowing 15 minutes per pound, until 140°F internal temperature.
Sweet Glazes Add Finishing Touch
As the ham bakes, whisk up a glaze. Brown sugar, honey, and mustard are classic choices. Once ham hits 140°F, remove foil, brush with glaze and bake 10 more minutes to caramelize the exterior.
Letting Ham Rest Ensures Ultimate Tenderness
Never slice right away or juices will flood out! Allow ham to rest at least 15-20 minutes so moisture redistributes for the most lusciously tender texture. Then carve thin slices across the grain.
My Simple Step-By-Step Corn King Ham Method
For foolproof results, follow my guidance when cooking Corn King boneless ham:
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Select ideal boneless ham size for your gathering.
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Prep ham by scoring fat and poking holes to absorb glaze.
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Place in pan with water, seal tightly with foil, bake at 325°F allowing 15 minutes per pound.
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Whip up a sweet glaze while ham is in oven.
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Brush glaze on ham last 10 minutes for caramelized flavor.
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Always let ham rest 15-20 minutes post-oven so juices relax.
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Carve across grain into thin slices for delicate texture.
Handy Tips for Corn King Ham Excellence
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Choose hams with plump shape and fresh, smoky aroma.
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Scoring fat helps glaze penetrate deeply.
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Lower oven temp prevents dried out exterior.
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Homemade glaze beats plain every time.
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Extended resting keeps ham incredibly moist.
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Cutting against the grain prevents chewy slices.
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Garnish with fresh rosemary sprigs or pineapple rings.
Creative Glazes to Take Your Ham Up a Notch
With Corn King ham, the glaze makes all the difference. Experiment with these tasty combinations:
- Orange marmalade, pecans, ginger and nutmeg
- Maple syrup, whole grain mustard, and cayenne
- Cherry preserves, apple cider vinegar, thyme and black pepper
- Guava jelly, lime zest, cumin, and hot sauce
- Peach jam, bourbon, minced garlic, and oregano
- Pineapple juice, brown sugar, cloves and Dijon mustard
Frequently Asked Questions
What’s the best way to reheat leftover ham? Slice and reheat gently in the skillet with a bit of water or oil to moisten.
Can I prepare Corn King ham fully ahead of time? Yes, just cool completely, refrigerate, then reheat thoroughly and add glaze right before serving.
Should I tent ham with foil while it rests? Yes, tenting helps retain moisture and heat.
What temperature should cooked ham register? Cook until 140°F for food safety then always rest ham before slicing.
How long does Corn King ham last refrigerated? Store leftovers up to 5 days tightly wrapped in fridge. Freeze for longer storage.
Achieving Corn King Ham Greatness
The Secret to Baking A Good Ham?
… lies in the ham. If you buy a good one, you’ll bake a good one. If you buy a bad one, you won’t. No glaze or scoring or cooking technique will save a bad ham. You’re not marinating or brining a ham (and how nice!) — you’re simply heating it through. And the glaze, while delicious, doesn’t penetrate beyond the outer layer.
As you can tell, I really like Dakin Farm (I have nothing to do with the company; I’m just a fan!) My Vermont aunt and uncle have always had some kind of Dakin Farm ham product when we visit, and it’s always delicious. I’ve purchased both their whole and half hams, and they never disappoint. A half ham will feed at least 12 people, making the cost per serving about $4. 66.
My mother’s advice regarding ham is to never buy a spiral or frozen ham. One year, I bought just that: a frozen, spiral ham (from a highly regarded source). It looked beautiful when it came out of the oven, and I thought, “Just this once, I’ll show her!” But it was dry and tasteless when it was done. Should have known.
Friends: If you have any ham-baking tips or sources for favorite hams, please share in the comments.
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.