A baked ham is an ideal centerpiece for a holiday table: It's equally delicious served warm or at room temperature, and the leftovers are excellent in everything from soups to sandwiches to frittatas.

Martha Stewart Living, November 2016


Credit: Anna Williams

Recipe Summary

25 mins
5 hrs 30 mins
Serves 18 to 24


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees with a rack in lower third. Line a roasting pan with a rack. Wrap ham in parchment-lined foil. Transfer to pan, with thicker rind side facing up. Bake 2 1/2 hours. Meanwhile, in a medium bowl, stir together honey, Dijon, brown sugar, and cloves.

  • Unwrap ham. When cool enough to handle, use a thin-bladed knife to peel rind from ham and trim fat all over to 1/2 inch. Score skin and fat with tip of knife in opposite directions, to create a 3/4-inch-wide diamond pattern.

  • Return ham to oven and bake, uncovered, 30 minutes. Baste with some of honey-mustard mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145 degrees, about 2 hours more. (If necessary, add water to pan, 1/4 cup at a time, to prevent scorching, and tent with foilif ham begins to blacken.)

  • Let ham stand at least 20 minutes before carving, or let cool completely and serve at room temperature. Thinly slice against the bone; serve.