The star of the Christmas dinner table varies depending on geographic location. When I spent the holidays with a friend from New York, lamb was served as the centerpiece. When I went to visit a friend from North Carolina, the star was a big, beautiful baked ham. Because Hamilton Beach headquarters resides in the South, we decided to share our favorite baked ham recipe. This is a holiday favorite sure to please everyone at your table, no matter on which side of the Mason-Dixon line you reside.
Baked Hams are best bought extra-large because there are so many uses for the leftovers. They can be reheated later or used at room temperature for ham biscuits (especially delicious for breakfast), ham and cheese sandwiches, breakfast sandwiches made with the Breakfast Sandwich Maker, or as the classic ham and eggs breakfast. The bone can be saved for soup or stock, or frozen to be used at a later time. Leave a comment and tell us your favorite way to use leftover ham.
- 15 pound fully cooked smoked ham
- 2 cups water
- 1/2 cup honey
- 1/2 cup orange juice
- 1 cup brown sugar, packed
- Whole cloves
- Remove rack from roaster oven. Pour 2 cups of water into the insert pan, put the roaster cover on and preheat roaster oven to 325°F.
- Trim thick part of fat off of ham down to 1/4-inch. Score remaining layer of fat into diamond design; this will help hold the glaze. Insert whole cloves into each diamond.
- Place ham on rack then place in roaster and cover. Bake for 1 hour.
- While ham is cooking, combine remaining ingredients to make glaze.
- Remove cover and spoon half of glaze over ham. Replace cover and bake 1 more hour.
- Remove cover and spoon remaining glaze over ham. Replace cover. Bake for 10 minutes to set glaze. Internal temperature of ham should be at least 140°F.