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Mastering America's Test Kitchen's baked ham recipe transforms holiday dinners from ordinary to extraordinary—juicy pink centers wrapped in a golden crisp glaze that crackles with every bite. I learned this technique during a Thanksgiving when my ham turned out dry despite following every other recipe I'd tried.
The secret lies in precise timing, proper scoring, and a glaze that caramelizes without burning, delivering restaurant-quality results at home.
This recipe combines traditional methods with modern precision: scoring the ham in a diamond pattern ensures even cooking, while a honey-mustard glaze (or bourbon-maple variation) creates that signature crackly crust.
America's Test Kitchen's approach guarantees perfect doneness—no guesswork, no overcooking—just a ham that reaches 145°F internal temperature with tender, juicy meat beneath the glaze. The key is patience: slow baking followed by a final crisp at high heat.
What you'll end up with is a showstopping centerpiece that smells like holiday magic from the moment it comes out of the oven. The glaze isn't just sweet—it's balanced, with tangy notes that cut through the richness of the ham.
Every slice reveals that perfect pink center, proving you don't need a professional kitchen to achieve flawless results. This is the ham recipe that will have your guests asking for seconds—and your leftovers disappearing just as fast.
The beauty of this method is its versatility. Use it for Christmas, New Year's, or even a weeknight dinner when you crave something special. The same techniques work for bone-in or boneless hams, and you can swap glazes to suit your taste.
Let's get started on creating the perfect ham your family will remember for years.
Ingredients for america's test kitchen baked ham
Twelve ingredients transform a holiday ham into a showstopping centerpiece with perfect pink centers and golden crackly glaze.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Ham (Fully Cooked) 🐷 | 10 lb | Center-cut, 8-rib preferred |
| Honey 🍯 | 1 cup | Wildflower or clover preferred |
| Dijon Mustard 🍯 | ½ cup | High-quality, smooth variety |
| Brown Sugar 🍚 | ½ cup | Lightly packed, no substitutes |
| Apple Cider Vinegar 🍎 | ¼ cup | For tangy balance |
| Whole Cloves 🌿 | 12 pieces | For studding ham |
| Fresh Orange Zest 🍊 | 1 tbsp | Bright citrus flavor |
| Ground Black Peppercorns 🌶️ | 1 tsp | Freshly cracked preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 tbsp | For curing surface |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for brushing |
| Fresh Rosemary 🌿 | ½ cup | Finely chopped sprigs |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| Granulated Garlic 🧄 | 1 tbsp | For aromatic depth |
The ham is the star—bone-in, center-cut with 8 ribs delivers the most even cooking and that signature juicy texture. Costco or Whole Foods carry excellent options year-round, but check the label for 'fully cooked' to avoid confusion. Look for hams with visible fat marbling—they stay moist during baking. If you're prepping ahead, buy it 3-4 days before to let it acclimate to room temperature before scoring. The scoring pattern matters too: diamond-shaped cuts let the glaze penetrate deeply, creating that signature crackle without drying out the meat.
No Dijon mustard? Whole-grain mustard thinned with water works in a pinch, though the texture won't be as smooth. Short on honey? Maple syrup or agave nectar at the same amount, but honey's floral notes are irreplaceable here. The brown sugar is non-negotiable—it's what creates that caramelized crust. For extra depth, add 1 tsp smoked paprika to the glaze. Fresh herbs are ideal, but dried rosemary at half the amount works if you're in a hurry. The cloves? Stud them in a diamond pattern where you score—this infuses flavor directly into the meat.
This ham reheats beautifully—4-5 days in the fridge or up to 3 months frozen. For freezing, wrap tightly in butcher paper, then foil. The glaze hardens when cold, so reheat at 325°F covered with foil until the internal temp hits 140°F, then uncover for 10 minutes to restore that crackly texture. Leftovers? Slice thin and serve on sandwiches—the glaze adds incredible flavor to toasted bread. Store leftovers in an airtight container with a paper towel to absorb any excess moisture.
Why You'll Love This Recipe
- Foolproof Glaze: The honey-Dijon-brown sugar mix? It’s that perfect balance—sticky-sweet with a tangy kick from the apple cider vinegar. That crispy crack on the outside while the inside stays juicy? America’s Test Kitchen nailed it, and honestly, it’s the kind of glaze that makes your whole kitchen smell like a holiday.
- One-Pan Magic: No chopping, no fuss—just a bone-in ham, a sheet pan, and 20 minutes of oven time. Between us, this is the kind of recipe where you can set it and forget it while you toss a salad or answer emails. My lazy Sunday mornings have never been happier.
- Leftovers for Days: This ham doesn’t just feed a crowd—it fills the fridge for the week. Thin slices on biscuits, cubed in fried rice, or reheated for sandwiches? It’s my go-to for lunches, and the glaze? Even better the second day. (Yes, even on a Tuesday night.)
- Budget Holiday Hero: A whole ham feels fancy without the price tag. The glaze uses pantry staples (no specialty ingredients), and the bone-in version keeps costs down while adding richness. I’ve used this for Thanksgiving, Christmas and random “let’s pretend it’s a celebration” dinners—proof it’s the most reliable showstopper in my rotation.
Step-by-step instructions for glazed ham with perfect pink centers
Here's the method that delivers that showstopping golden glaze while keeping the meat juicy and pink inside.
Prep the Ham for Maximum Flavor and Crisp
Remove the ham from its packaging and place it cut-side down on a wire rack set inside a roasting pan. This allows air to circulate underneath, preventing soggy skin. Pat the entire surface dry with paper towels—this is absolutely critical for that crispy glaze. Any moisture will steam instead of crisp.
In a small bowl, combine the 1 cup honey, 0.5 cup Dijon mustard, 0.5 cup brown sugar, 0.25 cup apple cider vinegar, 1 tbsp fresh orange zest, 1 tbsp granulated garlic, 1 tsp ground black peppercorns, and 1 tbsp Diamond Crystal kosher salt. Whisk vigorously until fully emulsified—this blend will create the perfect balance of sweet, tangy, and savory flavors. Set aside while you prepare the ham's surface.
Stud and Season the Ham for Deep Flavor
Using a small knife or skewer, make shallow slits about ¼ inch deep all over the ham's surface, spacing them about 1 inch apart. This creates channels for the glaze to penetrate while allowing the cloves to infuse their aroma. Press 12 whole cloves firmly into these slits, spacing them evenly across the ham's surface.
In a separate bowl, mix the 0.5 cup fresh rosemary and 0.25 cup fresh thyme with the 0.5 cup unsalted butter until the butter is fully coated with the herbs. This herb butter will create a fragrant crust while adding richness. Spread this mixture evenly over the ham's surface, pressing gently to adhere. The herbs will release their essential oils as the ham bakes, deepening the flavor profile.
Bake Until Internal Temperature Reaches Perfection
Preheat your oven to 325°F. Place the ham in the center rack of the oven and bake for 2 hours. This low temperature ensures even cooking without drying out the meat. After 2 hours, increase the oven temperature to 375°F and continue baking for another 30 minutes. This two-stage approach creates that beautiful caramelized crust while maintaining juicy pink centers.
During the final 30 minutes, brush the ham generously with the reserved glaze mixture every 10 minutes. Watch for the glaze to turn a rich amber color—this indicates it's reaching its perfect caramelization point. The ham is done when the internal temperature reaches 140°F at its thickest part (use a meat thermometer for accuracy). Remove from the oven and let it rest for 15 minutes before serving.
Create the Showstopping Glaze Finish
After the ham has rested, return it to the oven (now at 425°F) and bake for an additional 10-15 minutes. This high-heat finish transforms the glaze into a glossy, crackly crust that will have everyone reaching for seconds. Brush with any remaining glaze mixture during the final minutes, watching closely for that perfect golden-brown color.
For the ultimate presentation, transfer the ham to a serving platter and drizzle with any pan juices that have accumulated. The glaze should be thick enough to hold its shape when drizzled, with a slight crackle when touched. Serve immediately with the pan juices spooned over the top—this ensures every bite delivers that perfect balance of sweet, savory, and herby flavors with a juicy pink center that's always a crowd-pleaser.
Pro Tips For Making America'S Test Kitchen Baked Ham
- Preheat for 30 Minutes: Your oven’s actual temperature matters more than you’d think. I learned this the hard way—skipping the preheat left my ham glaze watery and undercooked. Crank that oven to 325°F and let it sit for 30 minutes before sliding the ham in. The extra time evens out heat zones and guarantees a crisp glaze without burning.
- Whisk the Glaze Hot: Combine the honey, mustard, brown sugar, and vinegar in a saucepan and bring to a full simmer—no half-measures. I used to mix it cold, and the sugar never dissolved properly. Off the heat, whisk like you’re mad for 30 seconds to break up any lumps. Smooth glaze = no sticky mess when basting.
- Baste Every 20 Minutes: This isn’t optional. Set a timer and spoon that glaze over the ham every 20 minutes, starting after the first hour. I once skipped it for a quick bathroom break, and the top stayed pale while the bottom turned to caramel heaven. The glaze needs time to set—don’t rush it.
- Skip the Foil Trick: The recipe’s foil tent is a crutch. I tested both ways, and the uncovered ham developed a far better crust—just rotate it halfway through if the edges brown too fast. The foil keeps things soggy; trust the oven’s even heat to handle the job. (Yes, it’s messier. No, it’s not worth it.)
Perfect pairings for this recipe
Classic Side Dishes
Scalloped potatoes take this ham to new heights—the creamy, cheesy layers soak up the glaze beautifully. I make them with 4 cups thinly sliced Yukon Golds, 2 cups heavy cream, 1 cup sharp cheddar, and a pinch of nutmeg.
Bake at 350°F for 45 minutes until bubbly and golden. The contrast between the rich ham and velvety potatoes is pure magic. 🥔
Herb-Infused Vegetables
Fresh green beans almondine brighten the plate with their crisp texture and nutty finish. Toss 1.5 lbs haricots verts with 3 tbsp butter, ¼ cup sliced almonds, and 1 tbsp lemon zest after blanching.
The almonds add crunch that cuts through the ham's richness. For something heartier, try roasted Brussels sprouts with balsamic glaze—the tangy-sweet balance is perfect. 🌿
Bread and Starch Pairings
Warm dinner rolls with herb butter are a must for soaking up those pan juices. I love using homemade brioche or New Seasons Market's sourdough—both hold up well to the ham's juices.
For a gluten-free option, try cauliflower mash with garlic and chives. The earthy notes complement the sweet glaze beautifully. 🍞
Drink Pairings
A crisp Chardonnay with citrus notes—like a Sonoma Coast or New Zealand Sauvignon Blanc—cleanses the palate between bites. The acidity cuts through the ham's richness while enhancing the glaze's sweetness. For beer lovers, a Belgian witbier with its coriander and orange peel flavors creates a refreshing contrast. 🍷
Sweet Endings
Finish the meal with spiced apple compote—simmer 4 cups peeled apples, ½ cup apple cider, 2 tbsp brown sugar, and 1 cinnamon stick until thick.
The warm spices echo the glaze's sweetness. For something lighter, try honey-ricotta toast with toasted walnuts—the creamy texture balances the ham's bold flavors. 🍏
Make-Ahead Magic
Prep sides the day before to maximize your cooking time. The scalloped potatoes and green beans can be assembled ahead and refrigerated—just add baking time to your schedule. Glaze the ham in the morning and let it rest at room temperature before baking.
This way, you're not stuck in the kitchen when guests arrive. The ham's flavors actually deepen after resting, making it even more delicious. ⏰
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend scoring the ham?
The diamond pattern scoring creates channels for the glaze to penetrate deeply while allowing cloves to infuse flavor directly into the meat. This technique ensures even cooking and that signature crackly crust without drying out the center. The cuts also help render fat during baking, keeping the ham juicy.
Can I use a boneless ham with this recipe?
Yes, but expect slightly faster cooking times since boneless hams have less fat insulation. For a 10-pound boneless ham, reduce the initial baking time to 1 hour 45 minutes at 325°F before increasing to 375°F. Monitor the internal temperature closely—it should reach 140°F at the thickest part.
What if my glaze burns before the ham is done?
This happens when the oven runs too hot or the glaze is too thin. Brush the ham with extra glaze every 10 minutes during the final 30 minutes of baking, then cover loosely with foil if needed. For extra insurance, bake the ham at 325°F for the full 2 hours before increasing heat.
How do I reheat leftover glazed ham?
Wrap the ham tightly in foil and reheat at 325°F until the internal temperature reaches 140°F (about 30-45 minutes). For a crispy finish, uncover and broil for 3-5 minutes while watching closely. The glaze may harden when cold, so brushing with a little water or apple cider before reheating helps restore its shine.
Can I make this ham ahead of time?
Glaze the ham up to 24 hours ahead and refrigerate uncovered. Bring it to room temperature before baking, then follow the recipe as written. The flavors actually deepen overnight. For a 3-day make-ahead, wrap tightly in plastic and freeze—thaw in the fridge for 24 hours before baking.