Foolproof Baked Ham with Maple Orange Glaze

You’re going to roast your ham for 10-14 minutes a pound total, and you’re going to raise the oven temperature up to 450ºF during the last 30 minutes to brown the ham and the glaze. The internal temperature should be 140 Degrees F when the ham is finished. I usually bake for about 2 hours at 325 Degrees F, then 30 more minutes at 450 Degrees F.

Place ham, fat side up, in a large roasting pan. Add 1 ½ cups of water to the pan, or enough to come up ¼ inch up the ham. Cover the pan tightly with foil and transfer to the oven. Set the timer for the amount of time you calculated.

While the ham cooks, prepare the glaze by whisking together the orange juice, maple syrup, and salt.

After the first round of cooking is done, remove the ham from the oven, and increase the oven temperature to 450ºF. 

Remove the foil, reserving for the ham’s resting period, and brush the ham generously with the glaze and return the ham to the oven for 15 minutes.

Remove the ham and brush the ham again with the glaze.  Use up all of the glaze for this last step.  

Cook for another 15 minutes, then remove from the oven and tent with the reserved tin foil.  Let the ham rest for 25-30 minutes before carving.

Slice up the ham, reserving the ham bone for soup if desired, and plate the ham on a large serving platter.  Spoon the ham’s pan juices over the ham slices.