Baking a ham is something every cook should know how to do. A simple brown sugar glazed ham is the ultimate dinner party or holiday main course. It steals the show every time with its sweet and savory flavors, and its simple downright deliciousness. Best of all, it’s easy to make at home. All you’ll need is a smoked ham and a few other ingredients you probably have in your pantry right now. So yes, you can leave those honey baked hams at the store! I promise that your homemade ham will be so much yummier!

Things You’ll Need

1 (7-9 pound) bone-in smoked ham, sliced or unsliced (I prefer non-sliced)
2/3 cup light brown sugar, packed
1/4 cup honey
1/4 cup spicy or whole grain mustard
3 tablespoons apple cider
Sliced oranges and fresh parsley, for garnish (optional)

Step 1: Preheat the Oven and Score the Ham
Preheat the oven to 325 degrees F and position a rack in the lower third of the oven. Using a sharp chef’s knife, make diagonal cuts about 1 inch apart on the ham creating a cross-hatch pattern. Scoring the ham will help the glaze to really sink in and create an amazing flavor.

Step 2: Bake the Ham
Place the ham in a roasting pan. Bake, uncovered for 1 hour or until the ham is warmed through.

Step 3: Prepare the Glaze
While the ham is baking, gather all your ingredients to make the glaze.

Step 4: Boil the Glaze
Add the brown sugar, honey, mustard and apple cider vinegar to a small sauce pan. Set the pan over medium heat and bring to a boil. Boil the glaze for 3 to 5 minutes or until the sugar has dissolved. Remove from heat and set aside until it’s time to glaze the ham.

Step 5: Glaze the Ham
Remove the ham from the oven. Using a pastry brush, brush the glaze generously all over the ham. Make sure to really get the glaze into all the nooks and crannies of the ham. Place the ham back in the oven and continue cooking for 30 to 45 minutes or until the ham has caramelized and is dark golden brown in color.

Step 6: Carve the Ham and Serve
Place the ham on a cutting board and slice into thin slices. Add the ham to a serving plate and drizzle with any juices left from the roasting pan. Garnish with fresh oranges and parsley if desired. Eat!