Glazed Baked Ham

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Preparation info

  • 12 to 16

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

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

Method

  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.

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