1. Don’t buy too much.

Though everyone loves having leftovers, (we’ve got you covered with leftover ham recipes) getting the right sized ham is important. The bigger it is, the longer it takes to cook, and the more likely it is to dry out. The general rule is 1/2 to 3/4 pound ham per person, and it’s always good to err on the slightly heavier side for hungry guests.

  1. Keep it covered. 

If there’s one thing you want to avoid, it’s a dry ham. Make sure to keep that baby well covered in foil to keep those precious juices in the ham — not at the bottom of your roasting pan.

  1. Glaze it up real good.

A good glaze takes a ham from meh to AMAZING. My personal favorite is this simple brown sugar dijon glaze, which comes together in a single bowl. No matter which recipe you choose, make sure you’ve got some source of sugar like honey, maple syrup, or brown sugar — that’s what will give your ham that beautiful lacquered finish.  Keep that glaze near your oven and brush over your ham every 10 to 15 minutes in it’s last 45 minutes of cooking. (Don’t forget to re-cover with foil!) When it’s done, let it rest with tented foil for 15 minutes, and slice. Queue the oohs and aahs.

GLAZE INGREDIENTS 

1 (10-lb.) fully cooked whole ham (boneless or bone-in)

1/2 c. packed brown sugar

1/4 c. Dijon mustard 1 tbsp.

1 tbsp. Apple cider vinegar

1 1/2 c. Apple cider

DIRECTIONS

  1. Preheat oven to 325º. Place ham on a roasting rack set in a roasting pan and score diagonally. Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours.
  2. During the last 45 minutes of cooking, make glaze: In a small saucepan over medium heat, whisk together brown sugar, mustard, apple cider vinegar, and apple cider. Bring up to a boil, then reduce to a medium simmer and cook until reduced by half, 10 to 15 minutes. Brush glaze on ham every 15 minutes, until until an instant-read thermometer inserted in the thickest part reads 140°.

Remove ham from oven and let rest 15 minutes before slicing.