Glazed Baked Ham

Rate this recipe

Preparation info

  • 12 to 16

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 ready-to-eat or tenderized bone-in ham (8 to 10 pounds)
  • whole cloves
  • Ham Glaze


  1. Preheat oven to moderate (325°F.).

  2. Place the ham on a rack in a large baking pan. Score the ham diagonally in one-inch diamonds. Stud each diamond with a whole clove.

  3. Bake the ham, uncovered, for twenty to twenty-five minutes to the pound if it is tenderized; for ten to fifteen minutes per pound if it is a ready-to-eat ham.

  4. Spread the glaze over the ham thirty minutes before the end of baking time. Baste the ham with glaze several times.

Part of