Nanna's Baked Ham

This is a wonderful baked ham recipe with a glaze that adds flavor and shine. It’s just like the ham our families made for the holidays—moist with a sweet and spicy taste. 

The ham was submittd by a reader who says, “My Nanna used to make this ham on Christmas and Easter. She always served it with her special baked macaroni and cheese. It was a match made in heaven, and in her memory I share this recipe with you.”

Must make sure you start with a fully cooked ham. (Most hams are fully-cooked these days.)

For the moistest ham, here are some cooking tips: 

• Always place the ham cut-side down in a baking pan. You can also tent with foil.
• Every 20 minutes or so, brush the ham with glaze and baste it with the pan juices.
• Before carving your baked ham, let it rest 15 minutes to redistribute juices and firm up the meat.
• Keep the ham bone! Use it to add great flavor to soups, stews, and greens.