So you want to know how to make a baked ham? This spiced baked ham is a nostalgic, flavor-packed centerpiece that’s perfect for holidays or special family dinners. With a warm blend of spices and orange juice, it creates a sweet and savory glaze that’s deeply aromatic and incredibly satisfying. The method is simple—score the fat, rub in the spices, and baste with flavorful juices as it bakes at 325°F for about 2 to 2½ hours (depending on the size of your ham). Whether you’re serving it for Easter, Christmas, or a summer gathering, this easy baked ham recipe is always a hit and makes fantastic leftovers too. My pineapple pretzel fluff recipe, cuban bread, blistered green beans, or roasted potato recipe goes great with this ham. This semi boneless ham recipe can be prepared ahead of time and baked just in time for your dinner.
What You Will Need:
- 1 9-12 pound ham
- 4 tablespoons of brown sugar
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 teaspoon of black pepper
- 1/2 teaspoon of allspice
- 1/4 cup honey
- 1/2 cup orange juice
Choosing the Best Ham for Roasting
When we purchase a ham for our Easter ham, Christmas ham, holiday get togethers, or for a summer picnic, we get a large semi-boneless ham with a bit of fat on it. There are a couple of reasons for this. First, the large ham will provide us with leftovers for ham recipes such as my Grilled Ham and Cheese with Fig Jam. The leftover ham can also be used in a breakfast casserole or any other of your ham favorites.
Second, the fat can be scored to drip down the ham as it cooks. The basting liquid will caramelize on the edges of the scored top and add to the deliciousness of the meal. It also adds an impressive presentation. We have tried to use other hams such as the ones that are pressed into a tube shape. But the skin type outer layer of the pressed ham just did not baste as nice even when scored.
The boneless hams do go on sale around the summer and winter holidays. You should be able to find a reasonably priced ham. Many semi-boneless hams do come already spiral sliced. You do not have to worry about scoring the ham with a spiral sliced ham, but still place it fat side up or the small end pointing up.
How to Score a Ham for Flavor & Presentation
So how do you score a ham? It is not difficult. You just need a sharp knife. I have found that scoring the ham will enable the spice mixture to stay on the ham a bit better. Place the ham fat side up in the pan or roaster you will be using to cook it. Cut across the ham about 1/2-3/4 of an inch deep or so. Then cut across the ham in the other direction at 90 degrees from the first cut. This will form a cube or diamond pattern on the top of the ham. Using your hands is the best way to get the spice mix into the scored areas of the ham. It takes a bit of effort, but rubbing the mixture in as deep as possible will provide delicious results.
Many semi-boneless hams do come already spiral sliced. If the ham is already spiral sliced, you do not have to worry about scoring the ham but still place it fat side up. Below is a picture of a ham I scored. The fat cap on this ham was pretty thick so I went in about an inch deep. This is just a straight square cut. Not as showy as the diamond pattern. I also used less brown sugar in this recipe. I just did not want the ham to be overly sweet and we did not need the extra sugar.
Baking and Basting: Achieving a Delicious Glaze
So, how do you bake a ham? I usually find a baking dish with sides that will fit the ham and the basting juices. The directions for baking the ham are usually printed on the packaging that the ham comes in. Preheat your oven to 325 degrees F. Place the ham in the oven after you have scored and added the spice mixture. I usually start basting the ham about 30 minutes into baking. You can baste the ham with either a baster or just use a large spoon. After 30 minutes I baste every 15 minutes.
At first it may not seem that anything is happening as you are basting, however you will see great results by the end of the bake time. You will see a crust start to form on the edges of the scored areas or on the edges of the sliced ham. You will also love the aroma of the spices getting to know each other in the oven!
Special Tips for Spiral Sliced Baked Ham
Below is a picture of a spiral sliced ham I made. There is still some basting liquid on the bottom of the pan. That was from orange juice I added. Close to the end of the bake time you may start running out of liquid because it may all cook down. Just add a little orange juice at a time to deglaze the bottom of the baking pan. This way the cooked down spices and sugar will mix with the orange juice and you can proceed basting.
We usually transfer the ham to a serving platter to slice it. Make sure to keep the juices in the baking pan to pour over the pieces you slice. This adds tremendous flavor to the ham for your guests! Enjoy!
FAQ’s
A semi-boneless ham with a bit of fat works best—it holds flavor well, offers great texture, and creates an eye-catching presentation when scored. A spiral sliced ham works also.
No, spiral sliced hams don’t need scoring, but you should still place them fat side up so the juices baste the meat properly.
Scoring allows the spice rub and basting liquid to soak into the meat and fat, enhancing both the flavor and the look of the finished ham.
Begin basting 30 minutes into baking, then every 15 minutes after that for best flavor and a caramelized crust.
Apple cider or pineapple juice are good substitutes—they also add sweetness and pair well with the spices.
Try my cheesy almond flour biscuits to go with the ham.
This is just one of the great dinners I have on my site. Click here to try out some more!
How to make a Baked Ham
Ingredients
- 1 9-12 pound ham
- 4 tablespoons of brown sugar
- 1 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1/4 cup honey
- 1/2 cup of orange juice
Instructions
- Preheat oven to 325 degrees F
- Combine brown sugar through orange juice in a bowl.
- Pour mixture over ham and rub in.
- Bake for 10 minutes per pound. Baste every 15 minutes or so. If you run out of basting liquid just add a little bit of orange juice.
Notes
A semi-boneless ham with a bit of fat works best—it holds flavor well, offers great texture, and creates an eye-catching presentation when scored. A spiral sliced ham works fine too. Do I need to score the ham if it’s already spiral sliced?
No, spiral sliced hams don’t need scoring, but you should still place them fat side up so the juices baste the meat properly. What’s the purpose of scoring a ham?
Scoring allows the spice rub and basting liquid to soak into the meat and fat, enhancing both the flavor and the look of the finished ham. How often should I baste the ham?
Begin basting 30 minutes into baking, then every 15 minutes after that for best flavor and a caramelized crust. What can I use if I don’t have orange juice?
Apple cider or pineapple juice are good substitutes—they also add sweetness and pair well with the spices.
A precise & well-wrtitten post. Thanks heaps for sharing it.