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Moist Oven-Baked Glazed Ham – The Best Slow-Roast Method Revealed
There’s nothing quite like a perfectly glazed ham — caramelized on the outside, juicy and tender inside. Whether it’s a family dinner, a holiday feast, or Sunday supper, this moist baked ham is always the showstopper.
The secret to making ham that doesn’t dry out? Slow roasting — and a flavor-packed glaze that builds beautiful layers of sweet, tangy, and spicy flavor.
Ingredients
For the Ham:
1 whole unsliced ham (bone-in or boneless, under 10 lbs)
No water or foil required
For the Glaze:
1 cup ketchup
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¼ cup yellow mustard
1 cup brown sugar (light or dark)
1 tablespoon vanilla extract
1 tablespoon cinnamon
Instructions
Step 1: Preheat Oven
Preheat your oven to 225°F (110°C).
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Place the ham in a large roasting pan with no cover and no water.
This slow, uncovered method gently warms the ham, preserving moisture.
Step 2: Make the Glaze
In a bowl, whisk together:
Ketchup
Mustard
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Brown sugar
Vanilla
Cinnamon
This glaze is sweet and tangy with a warm, aromatic finish — a unique family-style twist passed down and perfected over time.
Step 3: Slow Roast and Glaze
Place the ham in the oven and roast uncovered for 3½ hours.
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Every 45 minutes, baste or brush the ham with glaze.
This layering process creates a caramelized crust full of bold flavor.
Step 4: Final Glaze & Finish
After 3½ hours, give the ham one final glaze.
Turn oven temperature up to 350°F (175°C).
Roast for 30 more minutes, allowing the glaze to set and caramelize beautifully.
Why This Method Works
Low and slow cooking prevents drying
No water or foil means better texture and flavor
The glaze penetrates gradually, giving a deep, rich crust
It’s hands-off — just glaze every 45 mins
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The result is moist, flavorful, and never stringy
Serving Suggestions
This ham pairs wonderfully with traditional sides or fresh seasonal options:
Scalloped potatoes or buttery mashed potatoes
Roasted green beans or honey-glazed carrots
Pineapple stuffing
Mac and cheese
Classic cornbread or dinner rolls
Looking for even more pairing inspiration? Check out Tinsuf’s guide to southern-style sides.
Variations & Add-Ons
Honey Bourbon Glaze
Replace ketchup with:
½ cup honey
2 tbsp bourbon
1 tsp Dijon mustard
Pineapple Mustard Glaze
Add:
½ cup crushed pineapple
2 tbsp pineapple juice
Reduces beautifully and gives tropical notes.
Spicy Brown Sugar Glaze
Add:
1 tsp chili powder
¼ tsp cayenne pepper
Great for those who like a little heat.
Tools You’ll Need
Large roasting pan
Basting brush or ladle
Meat thermometer
Sharp carving knife
Foil tent for resting
Want to upgrade your roast game? See Tinsuf’s top tools for holiday roasts.
Frequently Asked Questions
Can I use a spiral-sliced ham?
Not recommended for this method — pre-sliced hams dry out faster. Whole hams retain their moisture better during the long bake.
What size ham should I use?
This method works best for hams 10 lbs or under — bone-in or boneless.
Can I prep it the day before?
Yes! Roast and glaze the ham, then reheat at 325°F for 20 minutes the next day, brushing with a little extra glaze or broth.
Should I use foil or add water?
No. Do not cover or add water. This recipe relies on dry, slow heat for best results.
Leftover Storage
Refrigerate: Store leftover ham slices in an airtight container for up to 5 days.
Freeze: Wrap slices in plastic wrap + foil and freeze up to 3 months.
Reheat: Gently warm slices in a covered dish at 325°F or in the microwave with a splash of broth.
Ways to Use Leftover Ham
Ham and cheese sliders
Ham and egg breakfast muffins
Ham and potato soup
Ham fried rice
Pasta carbonara with ham
Nutrition Info (Per 6 oz serving, glaze included)
Approximate values depending on ham type.
Calories: 380 kcal
Protein: 29g
Fat: 18g
Carbs: 19g
Sugar: 15g
Sodium: 980mg
Final Thoughts
If you’ve ever struggled with dry, rubbery ham, this slow roast method is your answer. It’s the kind of recipe that feels old-school, tastes like it came from your grandmother’s oven, and delivers results every time.
By taking your time — and adding that rich, sweet, and smoky glaze every 45 minutes — you create a ham that’s bursting with flavor, beautifully caramelized, and moist from edge to core.
Whether it’s your first ham or your fiftieth, this method just might become your new holiday (or anytime!) go-to.
For more family-famous meats, visit Tinsuf’s oven-roasted dinner ideas or save this one to your printable holiday cookbook.
