For an even richer flavor, consider using homemade chicken broth. If the ham starts to brown too quickly, tent it loosely with aluminum foil. The resting period is crucial; it allows the juices to redistribute, resulting in a more tender and flavorful ham.
Not-So-Sweet Baked Ham
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PREP TIME5 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 35 mins
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SERVING30 People
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VIEWS160
A departure from the cloyingly sweet hams of yesteryear, this recipe celebrates the savory essence of the meat itself. Simple, elegant, and utterly satisfying, it's a ham that tastes like ham, elevated by a whisper of flavorful broth.
Ingridients
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Nutrition
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Carbohydrate0 g
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Cholesterol127 mg
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Protein42 g
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Saturated Fat15 g
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Sodium2939 mg
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Fat42 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 2 mins Place the ham in a large roasting pan, fat-side up. Pour the chicken broth evenly over the ham. (2 minutes)
03 Step
Recipe View 1 hrs 30 mins Bake in the preheated oven, basting with the pan juices every 20 to 30 minutes, until the ham is heated through. This will take approximately 1 1/2 hours. Use an instant-read thermometer inserted into the thickest part of the ham, avoiding the bone, to ensure it reaches an internal temperature of at least 145 degrees F (63 degrees C). (1 hour 30 minutes)
04 Step
Recipe View 15 mins Remove the ham from the oven and let it rest for 10-15 minutes before slicing against the grain. Discard the pan juices before carving. (15 minutes)
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Mario Miller
Nov 24, 2024The instructions were very clear, and the ham turned out perfectly. I'll definitely be making this again for the holidays.
Neva Johnson
Apr 15, 2024I added a splash of apple cider vinegar to the broth for a little extra tang, and it was amazing! Thanks for the simple yet delicious recipe.
Margaret Tremblayemard
Jan 24, 2024This recipe was a lifesaver! My family usually groans about ham because it's always too sweet, but they devoured this. It was so easy, and the flavor was fantastic.