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.
- Place the ham inside with thick-cut onion slices and enough water to come about 1 inch up the sides.
- Cover and cook in a 350°F oven for 2 hours.
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 heavy pot 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.
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.
Chef’s Tip: If you plan to use the ham in sandwiches, soups, or fried rice, feel free to skip the glaze. It’s optional, not essential.
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.
Cook With Us!
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Remove from your pot to a carving board and slice (and see above for sauce inspiration!)
Don’t toss the broth—it will be crucial for our next recipes!
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.
