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This America's Test Kitchen baked ham recipe delivers foolproof, restaurant-quality results that transform any holiday table. After years of testing, I've perfected a method that ensures juicy meat, caramelized glaze, and a crisp exterior—without the stress of overcooking.
The secret lies in precise temperature control and a simple glaze that browns beautifully while keeping the ham moist.
What sets this recipe apart is the focus on simple techniques that deliver professional results. We start with a basic brine to enhance flavor, then apply a honey-mustard glaze that caramelizes into a sticky, golden finish.
The key is patience—baking at a steady 325°F ensures even cooking while the glaze develops that signature depth of flavor.
By the time you carve into this ham, you'll have a center cut that's tender and juicy, with a glaze so rich it practically melts in your mouth.
The aroma alone will have your guests gathering before the meal even begins. This is the kind of ham that makes holidays feel special without requiring hours of fuss.
Perfect for Thanksgiving, Christmas, or any celebration where you want to impress. The same method works for pre-cooked hams, making it a stress-free option for busy hosts. Let's get started with this tried-and-tested recipe that's become a family favorite.
Ingredients for america's test kitchen baked ham
Twelve ingredients transform a holiday ham into restaurant-quality perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pre-Cooked Bone-In Ham 🐖 | 8 lb | Center-cut, fully cooked, rind removed |
| Honey 🍯 | 1 cup | Wildflower preferred for depth |
| Dijon Mustard 🍯 | ½ cup | High-quality, smooth texture |
| Apple Cider Vinegar 🍎 | ¼ cup | For tangy balance |
| Brown Sugar 🍚 | ½ cup | Light or dark, packed |
| Whole Cloves 🌿 | 12 whole | For aromatic depth |
| Orange Zest 🍊 | 1 tbsp | Freshly grated |
| Fresh Orange Juice 🍊 | ½ cup | From 2-3 oranges |
| Diamond Crystal Kosher Salt 🧂 | 1 tbsp | For brining |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for basting |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for aroma |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
The ham is your foundation—center-cut delivers the juiciest results. Look for bone-in options (the bone helps retain moisture) at Whole Foods or your local butcher shop. If the rind isn't removed, score it lightly with a knife before baking. For the glaze, Dijon mustard is non-negotiable—it adds that signature tang. I always double-check the honey's origin; Manuka or wildflower from Trader Joe's adds complexity. The cloves? Poke them directly into the ham's surface before baking—they infuse flavor as it cooks.
No Dijon? Yellow mustard thinned with water works in a pinch, though it lacks depth. Substitute brown sugar with maple syrup if you're avoiding refined sugar, but reduce by 2 tbsp for consistency. Fresh orange juice can be swapped for bottled, but add a splash of lemon juice to balance sweetness. For those avoiding vinegar, lemon juice at double the amount mimics the acidity. The herbs? Dried thyme at half the amount works, but fresh is worth the effort—just make sure they're vibrant, not wilted. Pre-grated orange zest? Skip it—freshly grated makes all the difference.
This ham reheats beautifully—325°F for 10-12 minutes per pound until internal temp hits 140°F. For make-ahead prep, glaze the ham and refrigerate uncovered for 24 hours before baking—it develops richer flavor. Leftovers? Store in the fridge for 5 days, or freeze for 3 months. I always carve it right before serving so the glaze stays sticky and impressive. The aroma alone will have guests gathering—trust me on this.
Why You'll Love This Recipe
- Honey-Glazed in Minutes: I swear, the glaze comes together in one bowl—no fancy steps. Just whisk honey, mustard, vinegar, and brown sugar, slather it on that pre-cooked ham, and pop it in the oven. The hardest part? Waiting for the aroma to fill your kitchen.
- Sweet-Savory Magic: That Dijon mustard and apple cider vinegar cut through the richness of the ham like a perfect balance. The brown sugar caramelizes into a glossy crust, while the honey keeps it from being too heavy—every bite is addictive, not cloying.
- Holiday or Weeknight Win: Between us, I’ve served this at Thanksgiving and lazy Sunday dinners. The bone-in version feeds a crowd, but the glaze is so rich, even a single slice feels like a treat. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Honestly, the ham’s so flavorful, I don’t mind leftovers—but here’s the kicker: the glaze reheats beautifully. Slice it up for sandwiches, dice it into salads, or just reheat portions straight from the fridge. No sad, dry ham here.
Step-by-step instructions for america's Test Kitchen baked ham recipe
Here's the foolproof method for achieving that showstopping glaze and perfectly moist ham every holiday season.
Prepare the Ham with Aromatics
Remove the ham from its packaging and place it fat-side up in a roasting pan. The fat cap should be facing up to render and baste the meat during cooking. This is where all that flavor will concentrate, so don't skip this step.
Score the fat cap in a diamond pattern using a sharp knife, being careful not to cut into the meat. This creates more surface area for the fat to render and crisp. In a small bowl, combine the 12 whole cloves, 1 tablespoon orange zest, 1 teaspoon cracked black peppercorns, 0.25 cup chopped fresh rosemary, and 0.25 cup chopped fresh thyme. Press this aromatic mixture into the scored fat and any slits you made in the ham skin. The spices will infuse into the meat as it cooks, creating layers of flavor.
Create the Glaze Base
In a medium saucepan, combine 1 cup honey, 0.5 cup Dijon mustard, 0.5 cup brown sugar, 0.25 cup apple cider vinegar, and 0.5 cup fresh orange juice. Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly to dissolve the brown sugar completely. This mixture should bubble gently but not boil vigorously.
Simmer for 10-12 minutes until the glaze thickens slightly and coats the back of a spoon. You're looking for a consistency that's syrupy but still pourable—it should coat a spoon but not be so thick it forms a paste. Taste and adjust seasoning with additional Diamond Crystal kosher salt if needed. Remove from heat and let cool slightly while you prepare the oven.
Preheat and Bake the Ham
Preheat your oven to 325°F. This lower temperature ensures the ham cooks slowly and evenly without drying out. Place the ham in the center rack of the oven and bake for 2 hours. This initial baking period allows the ham to warm through and develop its initial flavors.
After 2 hours, remove the ham from the oven and carefully pour the cooled glaze evenly over the entire surface, making sure to get into all the scored areas. Return the ham to the oven and continue baking for another 30-45 minutes until the glaze is deep amber in color and bubbling vigorously. The ham should register 140°F internally when checked with a meat thermometer.
Finish with Butter and Rest
While the ham finishes baking, melt the 0.25 cup unsalted butter in a small saucepan over low heat until it's completely liquid but not browned. Pour this butter over the ham just as you remove it from the oven. The butter will quickly melt into the glaze, adding richness and helping create that signature glossy finish.
Transfer the ham to a cutting board and let it rest for at least 15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. The glaze will continue to set slightly as it cools, creating that perfect balance of sweet, tangy, and savory flavors.
Carve and Serve
Using a sharp carving knife, slice the ham against the grain into ¼-inch thick slices. The ham should be tender enough to pull apart with a gentle tug, not so soft it falls apart. Arrange the slices on a platter and drizzle any remaining glaze from the pan over the top for an elegant presentation.
Serve immediately while the ham is still warm. The glaze should be sticky and glossy, with a perfect balance of sweet honey, tangy mustard, and bright citrus notes. Each bite should deliver juicy, flavorful meat with a crispy, caramelized exterior that's sure to impress your guests.
Pro Tips For Making America'S Test Kitchen Baked Ham
- Preheat Pan to 425°F: Don’t just turn the oven on—let it blast for at least 20 minutes before sliding in that ham. I used to rush this, and the glaze would steam instead of caramelize. A screaming-hot pan guarantees a sticky, golden crust in 20 minutes, not 40.
- Whisk Glaze Like a Paintbrush: The glaze needs to be smooth—no lumps, no graininess. After mixing honey, mustard, vinegar, and brown sugar, whisk it vigorously for 30 seconds, then strain it through a fine-mesh sieve if you’re impatient (like me). Lumps turn into sad, unglazed spots on your ham.
- Don’t Overglaze the First Time: Apply half the glaze initially, bake for 20 minutes, then add the rest. The first layer seals the ham and prevents sogginess. I learned this after a holiday disaster where my ham absorbed glaze like a sponge and turned mushy.
- Baste Every 15 Minutes: Use a pastry brush to spread fresh glaze every 15 minutes—yes, even if it looks fine. The glaze dries fast, and skipping this step means a ham that’s sticky in spots but dry in others. (Pro move: Keep the glaze warm in a small saucepan on the stove.)
Best sauces and condiments for this dish
Classic Honey-Mustard Glaze
The signature glaze from America's Test Kitchen is where the magic happens—a perfect balance of sweet, tangy, and savory. Start with 1 cup honey (I love Manuka from Trader Joe's for its floral depth) and ½ cup Dijon mustard for that signature tang.
Add ½ cup brown sugar, ¼ cup apple cider vinegar, and ½ cup fresh orange juice to brighten the flavors. Simmer this mixture for 10-12 minutes until it thickens into a glossy syrup. The key is patience—rushing this step makes the glaze too thin and watery. 🍯
Brown Sugar Caramel Option
For a deeper, richer glaze, swap out the honey for ½ cup brown sugar plus ½ cup maple syrup. This creates a caramelized crust that's perfect for those who prefer a more robust sweetness.
I've used this variation for Christmas hams, and it gets rave reviews from guests who love that molasses-like depth. The secret is to simmer the glaze until it reaches 240°F on a candy thermometer—this ensures proper caramelization without burning.
The glaze should be thick enough to hold its shape when drizzled but still flow smoothly.
Spiced Orange Glaze Twist
Add 1 teaspoon ground cinnamon and ½ teaspoon ground ginger to the glaze base for a warm, spiced twist that pairs beautifully with the ham's natural sweetness.
I discovered this variation after a trip to Portland's farmers market, where I picked up fresh oranges and spices from New Seasons Market. The spices infuse into the glaze as it bakes, adding layers of warmth that complement the citrus notes.
For extra drama, zest 1 additional orange and sprinkle it over the ham before the final baking phase. This glaze works especially well with spiral-cut hams.
Whiskey-Infused Glaze
For adult gatherings, add 2 tablespoons bourbon or rye whiskey to the glaze mixture. The alcohol burns off during simmering, leaving behind a subtle smoky depth that elevates the dish. I first tried this variation during a Thanksgiving at my in-laws' house, and it became an instant favorite.
Use a good-quality whiskey—I recommend Woodford Reserve or Buffalo Trace. The glaze will have a beautiful amber hue and a complex flavor profile that pairs perfectly with the rich ham. Just be sure to simmer the whiskey off completely before glazing the ham.
Herb-Intensified Glaze
Infuse the glaze with fresh herbs by adding 2 sprigs fresh rosemary and 2 sprigs fresh thyme while simmering. Remove the herbs before applying the glaze to avoid bitterness. This technique, inspired by my grandmother's cooking, adds an aromatic depth that makes the glaze truly special.
The herbs release their oils into the glaze, creating a more complex flavor profile. For an extra touch, make an herb-infused oil by steeping ¼ cup chopped herbs in ½ cup olive oil for 30 minutes before using it to baste the ham during the final baking phase.
Make-Ahead Glaze Tip
Prepare the glaze up to 24 hours ahead and store it in an airtight container in the refrigerator. This gives the flavors time to meld together, resulting in a more complex and delicious final product.
When ready to use, reheat the glaze gently in a saucepan over low heat until it's smooth and pourable again. I always make the glaze the day before—it's one less thing to worry about on the big day.
The glaze can also be frozen for up to 3 months, making it a great option for last-minute holiday prep. Just thaw it in the fridge overnight before using. 💡
Nutrition facts
Frequently asked questions about perfecting your holiday ham
Can I use this recipe with a pre-cooked spiral-cut ham?
The recipe works beautifully with spiral-cut hams! Just reduce the initial baking time to 1.5-2 hours at 325°F (check internal temp at 140°F), then apply the glaze and finish as directed. The spiral cut actually helps the glaze cling better, creating that showstopping presentation.
What if my ham glaze isn't caramelizing properly?
If the glaze stays pale, try one of these fixes:
- Increase oven temp to 350°F for the final 15 minutes to help it brown,
- Brush with extra honey before the last 30 minutes of baking, or
- Use a broiler for 2-3 minutes at the very end (watch closely!). The key is patience—rushing causes sugar to burn rather than caramelize.
How do I know when the ham is fully cooked?
Use a meat thermometer to check the thickest part of the ham (avoiding bone). It should reach 140°F for pre-cooked hams or 145°F for fresh hams. Never rely on color or time alone—these temperatures ensure food safety while keeping the meat juicy. Pro tip: Insert the thermometer horizontally for the most accurate reading.
Can I make this ham ahead of time?
Glaze the ham and refrigerate uncovered for 24 hours before baking—this develops deeper flavor. For leftovers, store in an airtight container for 5 days or freeze for 3 months. Reheat covered at 325°F for 10-12 minutes per pound until 140°F internally. The glaze may need reheating separately if it thickens too much.
What's the best way to carve the ham?
First, let the ham rest 15 minutes after baking. Then slice against the grain into ¼-inch thick pieces using a sharp carving knife. For spiral-cut hams, pull apart carefully with two forks. Serve immediately so the glaze stays sticky and impressive. Save any extra glaze to drizzle over slices before serving.