How to Cook a Ham with a Glaze
We started this conversation the way many of my kitchen chats begin—
“Well, this is how my mom did it.”
Or, “This is the pot we always used.”
Ham Dinner has deep roots. It’s a meal that shows up at Easter, Sunday supper, or whenever you need a comforting, crowd-pleasing centrepiece. But in 2025? Ham has changed. Prices are higher, varieties are wider, and there’s more to consider when you’re crafting the perfect Ham Dinner. So let’s walk through it—everything from how to pick the right ham, to what to do with those glorious leftovers.
Spoiler: there are four bonus recipes in here, and yes—Scalloped Potatoes made the cut. Go to Scalloped Potatoes!
Purchasing The Ham
Let’s get one thing straight—buying a ham in 2025 isn’t quite the same as it used to be. Bone-in smoked picnic hams have skyrocketed in price. On a recent trip, we found smaller 3–4 lb hams at around $4.99/lb. So we grabbed two, tied them together with butcher’s twine, and roasted an 8 lb ham that fed a crowd and gave us leftovers for days.
Bone-In vs Boneless
If you’re a fan of rich flavour, always go bone-in. Not only does the bone add moisture and taste, but you’ll be grateful for it later when you’re simmering soup or making stock.
How to Cook a Ham: Steam Roast Method
No dry ham here. We’re steam-roasting this beauty, which guarantees juicy, fall-apart meat.
Here’s how we do it:
- Grab a large, heavy pot with a tight-fitting lid. A Dutch oven like a Le Creuset is ideal. Your classic black roasting pan with a lid works great too.
- Score the skin-side of the ham: using a sharp knife, score the skin cross-wise, only about 1/4 inch through the skin
- Place the ham inside with thick-cut onion slices and enough water to come about 1-2 inches up the sides.
- Cover and cook in a 350°F oven for 2 hours.
- Remember, smoked ham is already cooked. You just want to steam-roast it to get it hot and tender.
This creates a moist, flavourful ham with a built-in bonus: that rich broth at the bottom of the pot. I used my Le Creuset Dutch Oven, but any roasting pan with a lid will do!
Glazing The Ham
We’re ditching the classic brown sugar glaze for something that feels a bit more modern (but still totally nostalgic): apple butter and yellow mustard.
Glaze Mix:
½ cup apple butter
2 tbsp yellow mustard
Optional: a splash of cider vinegar for tang
After your ham has steamed for two hours, remove the lid and brush with half the glaze. Then roast uncovered for another 30 minutes until it starts to brown and caramelize.
Alternatively, a classic mustard-brown sugar glaze is delicious: mix together 1/2 cup packed brown sugar and 1/4 cup yellow mustard. Brush this mixture on the score-side of the ham, uncovered, for the last 30 minutes or so.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
But the real magic?
Take that reserved glaze and whisk in about 1 cup of the hot ham broth to make a luscious sauce. Drizzle this over your sliced ham for a true showstopper.
Finishing The Ham
After 2 hours in the oven, glaze your ham, then give it another 30 minutes to brown. The meat should be tender, juicy, and falling off the bone.
Remove from your pot to a carving board and slice (and see above for sauce inspiration!)
Recipe: Scalloped Potatoes
No ham dinner is complete without scalloped potatoes. While your ham finishes in the oven, make these rich and creamy potatoes.
What to Do With Leftover Ham
There’s no such thing as leftover ham—only ingredients for the next delicious meal! From ham soup to fried rice, your ham journey is just beginning. Try some of our favorite recipes:
Substitutions
- Ham Type: Boneless works if you can’t find bone-in. Just reduce cooking time slightly.
- Apple Butter: Try maple syrup or honey as a glaze base.
- Mustard: Swap yellow for Dijon for a sharper edge.
- Dairy-Free: Use plant-based milk and cheese in scalloped potatoes.
What to Know / Avoid
- Don’t skip the broth! The ham cooking liquid is liquid gold for future recipes.
- Avoid over-glazing. Too much sugar in the oven can burn quickly.
- If you’re using boneless ham, it’s easy to overcook—watch it closely.
Storage Recommendations
- Ham: Store sliced ham in a sealed container in the fridge for up to 5 days. Freeze for up to 3 months.
- Broth: Strain and freeze in 1-cup portions for soups or sauces.
- Scalloped Potatoes: Best eaten fresh but can be refrigerated up to 4 days.
FAQ
Can I cook the ham entirely on the stovetop?
Yes, just keep it at a gentle simmer with the lid on.
Do I have to glaze it?
Nope. If you’re repurposing the ham, you might want to skip it altogether.
What’s the best cut of ham for a dinner like this?
Bone-in shoulder or picnic ham offers the best balance of fat, flavour, and yield.
