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Baked Fresh Boneless Ham

A rich succulent ham to share with family and friends
Prep Time30 minutes
Cook Time2 hours 45 minutes
Total Time3 hours 15 minutes
Author: Viella

Ingredients

  • Boneless half ham approx. 6 1/2 lbs

Brine Ingredients

  • 3 cups brown sugar
  • 2 cups table salt
  • 2 heads garlic cloves separated, peeled and smashed
  • 10 bay leaves
  • 1/3 cup mustard seeds crushed
  • 1/4 cup peppercorns crushed

Cider Glaze

  • 2 cups cider
  • 1/2 cup maple syrup
  • 2 tbsp dijon mustard
  • 1 1/2 cups dark brown sugar
  • 6 cloves whole
  • Plus a handful of whole cloves for piercing the ham

Equipment & Utensils

  • Large container
  • Roasting tin with rack
  • Meat thermometer
  • Small saucepan
  • Large board suitable for cutting cooked meats

Instructions

Brine Directions

  • Place ingredients into a large container that is able to hold the ham with ease.
  • Fill the container with water to half and stir until sugar has dissolved.
  • Gently place ham into container and continue to fill with water until ham is completely submerged and cover with either lid or aluminum foil.
  • Place in fridge for at least 8 hours - maximum 24 hours.

Roasting Directions

  • Remove ham from brine and rinse, discard brine.
  • Place rack in roasting tin and then add water it rises to just under the rack.
  • Wrap ham in parchment paper, making sure to cover the ham completely. You may have to wrap the ham twice, first across the width and then the length of the ham.
  • Place wrapped ham on rack, then cover with aluminum foil.
  • Bake in preheated oven at 350 for 2 hours.
  • With a meat thermometer, test internal temperature is at least 140, before removing from the oven.

Cider Glaze Directions

  • Add cider, mustard and maple syrup to saucepan, place on high heat and whisk until ingredients are combined.
  • Add sugar and cloves and stir until sugar has melted.
  • Allow ingredients to come to a boil and then lower heat to simmer.
  • Reduce by a third and then remove from heat and set aside until time to glaze ham.

Prep and Glazing Directions

  • Remove ham from parchment and place on board.
  • Raise heat of oven to 375
  • With a utility knife, carefully remove skin from ham leaving a thin layer of fat.
  • Score through the fat width and length ways (grid like) with utility knife
  • Apply half of the glaze all over the top and sides of the ham, then pierce each grid section with a whole clove, wherever you are able to, the ham should be covered in cloves once done.
  • Place ham back into the oven for a further 45 mins, and apply balance of glaze to ham (in two parts) at 15 minute intervals.
  • Once cooked allow ham to rest for 5 minutes before serving.

Notes

Adapted from America's Test Kitchen & My Mother's Kitchen