Ham - Simple Baked

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Source: Alison Lewis, Cooking Light, JANUARY 2005

Servings/Yield: 26


  • 2 teaspoons whole cloves
  • Cooking spray
  • 2 cups apple juice, divided
  • 2 tablespoons dark brown sugar
  • 1 tablespoon Dijon mustard


  1. Place ham in a large Dutch oven or stockpot. Cover with water to 2 inches above ham; cover and refrigerate for 24 hours. Drain; rinse well with warm water. Drain
  2. Preheat oven to 325°. 
  3. Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham, skin side down, on the rack of a broiler pan coated with cooking spray. Place rack in pan; pour 1 cup apple juice over ham. Cover ham loosely with foil. Bake at 325° for 2 1/2 hours, basting occasionally with remaining 1 cup apple juice.
  4. Remove ham from oven (do not turn oven off); uncover ham. Combine sugar and mustard; brush over ham. Bake, uncovered, at 325° for 30 minutes or until a thermometer inserted into thickest portion registers 140°. Place ham on a cutting board; cover and let stand 10 minutes before slicing.


Soaking the ham in water draws out some of the sodium so the ham won't taste too salty. 

© Jay Deitch 2013