Mouthwatering Baked Ham

I remember when people would just put a ham "as is" into the oven to reheat. The results were most times...dried out ham. With this method, you're assured of a good-tasting and moist ham that you will be proud to serve your family and guests. It is definitely one of my best ham recipes ever. It even comes with its own version of one of the best baked ham glaze recipes.

Easter is a popular time for everyone to bake a ham, and for a holiday, you want to put your "best foot forward." You will be serving a mouthwatering baked ham every time with this method. Be sure to buy more than you'll need for one meal because what's better than leftover ham recipes.

I must say that the last ham I baked was for Easter of this year(2009). However, things got hectic as they tend to do on holidays, so I didn't get a photograph of the ham. Next time I make one, I promise to keep my camera ready no matter what. I'll be sure to post a photo right after, too. I know...I'm slippin'.

P.S. A promise is a promise, and I did serve this mouthwatering baked ham for Christmas Dinner this year(2009). Here's the picture of the ham from that celebration...I hope you'll try it, too.

Ingredients

1 fully-cooked ham - the size that will accommodate the number of people you will be serving.

Cooking Spray

2 cups apple juice, divided

2 tablespoons brown sugar

1 tablespoon Dijon mustard

Method

• Place ham in a large Dutch oven or stockpot.

• Cover the ham with water to 2 inches above ham; cover and refrigerate for 24 hours. Drain; rinse well with warm water, and drain again.

• Preheat oven to 325°F.

• If necessary, trim any excess fat from the ham.

• Place the ham on the rack of a broiler pan coated with cooking spray.

• Pour 1 cup of the apple juice slowly over the ham so it flows off and into the bottom of the pan.

• Cover the ham just loosely with foil.

• I usually put the ham in the oven for the suggested time on the package of the ham, basting occasionally with the other 1 cup of apple juice.

• About 1/2 hour before it should be heated through, take it from the oven but don't shut the oven off. Take the foil off.

• Combine the brown sugar and mustard and brush this mixture over the ham. Now bake it uncovered at 325° for 30 minutes or until a thermometer inserted into the thickest portion registers 140 °.

• When finished, place the ham on a cutting board or platter, cover it with foil, and let rest for 10 minutes before slicing. This step is very important...if you cut into the ham right away, you'll lose all the juices and the ham will not be as moist as it should be.

I'll bet you're looking for a great leftover ham recipe right now, right? Please try our Ham and Cabbage Casserole Recipe.

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