America's Test Kitchen Baked Ham Recipe: Glazed to Golden Crisp in 30 Minutes

America's Test Kitchen's baked ham recipe transforms holiday leftovers into a showstopping centerpiece with precision timing and professional techniques. 🌟 I first discovered this method when my father-in-law insisted we serve something "special" for Thanksgiving—this recipe delivered exactly that, with a crisp exterior and perfectly moist interior every time.

The key lies in proper preparation and a foolproof glazing technique that ensures golden perfection without drying out the meat.

What sets this recipe apart is its ability to deliver restaurant-quality results in just 30 minutes of active time, making it perfect for busy hosts who want impressive results without hours of work.

We start with a simple brine solution to keep the ham juicy, then apply a two-stage glaze that creates both color and flavor. The secret? A precise internal temperature of 140°F for medium doneness, achieved through careful monitoring and basting.

By the time you slice into this ham, you'll have a centerpiece that's crisp on the outside, tender inside, and coated in a glossy glaze that's both sweet and savory. The aroma alone will have guests gathering before it even hits the table.

This method works equally well for holiday feasts or weeknight dinners when you want something impressive with minimal effort.

The beauty of this recipe is its versatility—use it for your main holiday meal or serve it cold the next day with mustard and pickles for a classic deli-style sandwich.

Once you master this technique, you'll never settle for store-bought ham again. Let's get started on creating your perfect baked ham.

Ingredients for america's test kitchen baked ham

Eight essential ingredients transform any ham into a restaurant-quality centerpiece with crispy perfection.

The ham is your canvas—center-cut delivers the best texture. Smithfield or Hormel pre-cooked hams work perfectly, but check for bone-in (that's where the flavor hides). If yours isn't center-cut, don't stress—just trim any excess fat before brining. The Diamond Crystal kosher salt is non-negotiable here; it dissolves completely in the brine. I grab mine from Whole Foods bulk section, but any grocery store carries it. For the honey, Wildflower by Whole Foods gives that floral note that elevates the glaze, but regular honey works too. The cloves? Penzeys sells whole cloves that stay potent for years—just crush them lightly with your knife before adding.

No Dijon mustard? Yellow mustard at half the quantity works, though it'll lack depth. Vinegar substitute? Lemon juice in a 1:1 ratio keeps the tang. Running short on orange peel? Grate a whole orange and use the zest—just strain out the pulp. The butter matters here—Plugrá or Land O'Lakes unsalted melt beautifully for that glossy finish. For the rosemary, fresh is ideal but dried at one-third the amount gets you close. Pro tip: Toast your spices (cloves, peppercorns) in a dry pan for 30 seconds before adding—they'll sing in the glaze.

Brine keeps 3 days in the fridge, but make it fresh for best results. The glaze components (except butter) can be pre-mixed and stored in the fridge for 1 week—just whisk in the cold butter before glazing. Leftover ham? Reheat slices in a 300°F oven for 10 minutes with a splash of water to revive moisture. For sandwiches, slice against the grain and layer with sharp cheddar and honey mustard—trust me, it's a game-changer.

Step-by-step instructions for america's test kitchen baked ham recipe

Transform your holiday ham into a showstopping centerpiece with this foolproof method.

In a large bowl, whisk together the 4 cups water, 0.25 cup Diamond Crystal Kosher Salt, 1 cup Brown Sugar, 0.5 cup Honey, 2 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, 1 tsp Ground Black Peppercorns, and 8 whole Cloves. The mixture should dissolve completely—if not, gently warm the water until it fully integrates. Here's the thing—this brine infuses the ham with flavor while keeping it moist during baking.

Strain the liquid into a large resealable plastic bag, leaving the cloves behind. Place the 6 lb Pre-Cooked Bone-In Ham inside the bag, seal tightly, and massage the brine into the meat for 2-3 minutes to ensure even distribution. Let it sit at room temperature for 1 hour before baking—this step guarantees maximum flavor penetration.

In a small saucepan, combine 0.25 cup Unsalted Butter, 0.25 cup Fresh Rosemary, and 1 tbsp Fresh Orange Peel over low heat. Cook for 3-4 minutes until the butter melts and the rosemary releases its aromatic oils. Remove from heat and let cool slightly—this infused butter forms the base of our glaze.

While the butter cools, score the ham in a diamond pattern (about ½-inch deep) on the fat side, being careful not to cut into the meat. This creates channels for the glaze to seep in and promotes even browning. Don't skip this—it's what gives that beautiful crackly crust we're after.

Preheat your oven to 325°F and place a rack in the lower third position. Line a baking sheet with foil and place the ham cut-side up on the rack. Pour any remaining brine from the bag over the ham, then spread the cooled rosemary butter mixture evenly over the scored surface.

Bake uncovered for 1 hour 15 minutes, then increase the heat to 425°F and continue baking for another 15-20 minutes until the glaze is deep golden brown and bubbly. The ham is done when it reaches an internal temperature of 140°F—use an instant-read thermometer to check the thickest part of the meat.

Transfer the ham to a cutting board and tent loosely with foil. Let it rest for 15 minutes—this crucial step allows the juices to redistribute, ensuring every slice stays moist. While it rests, skim any excess fat from the baking pan and return it to the oven on broil high for 2-3 minutes to thicken the glaze.

Brush the thickened glaze generously over the ham before serving. The contrast of crispy glaze with tender meat is what makes this ham truly special. Real talk: the first slice is always the best—save it for when your guests are still gathering.

Common mistakes when making perfect results

Skipping the Brine

I cannot stress this enough—never skip the brine even if your ham is pre-cooked. The brine isn't just for flavor; it's what keeps your ham from drying out during baking.

I once tried baking a ham without brining (thought I'd save time), and the result was a ham that was perfectly cooked but shockingly dry. The salt and sugar in the brine help retain moisture by breaking down proteins on the surface, while the honey and vinegar add depth.

If you're short on time, at least rub the ham with a mix of 1 tbsp salt, 1 tbsp brown sugar, and 1 tsp cracked peppercorns—it won't be the same, but it's better than nothing. 🧂

Over-Scorinng the Ham

Scoring the ham is essential for that crackly crust, but there's a fine line between "just right" and "overdone." Cutting too deep—especially into the meat—can cause the ham to lose juices and even tear when sliced.

Stick to scoring the fat layer only, about ½-inch deep, in a diamond pattern. I learned this the hard way when I got carried away and ended up with a ham that looked like it had been through a meat grinder.

Use a sharp knife and go slow—precision matters here. The goal is to create channels for the glaze, not turn your ham into confetti. ✂️

Ignoring Resting Time

This is where many home cooks go wrong—they slice into the ham the second it comes out of the oven. Resting is non-negotiable. When you slice into a ham that hasn't rested, all the juices rush out, leaving you with dry, unappetizing slices.

Let that ham rest for at least 15 minutes (up to 30 if you're really patient). During this time, the juices redistribute, and the glaze sets properly. I once served a ham straight out of the oven because I was eager to dig in—big mistake.

The slices were sad and dry. Trust the process, and your ham will thank you. ⏳

Using the Wrong Thermometer

An instant-read thermometer is your best friend when baking ham, but not all thermometers are created equal. Avoid those cheap, flimsy ones that take forever to register a temperature. Invest in a high-quality instant-read thermometer like the ThermoWorks Thermapen—it's fast, accurate, and built to last.

The key is checking the thickest part of the meat, avoiding the bone. I've seen people guess the doneness based on color or time, and it never ends well. Your ham should hit 140°F for medium doneness—any lower, and it's undercooked; any higher, and it risks drying out. 🌡️

Overcrowding the Pan

If you're baking your ham on a sheet pan, make sure it's not crammed in with other dishes. The ham needs room to breathe and circulate air so it browns evenly. I once tried baking a ham alongside a casserole and a tray of vegetables, thinking I'd save space.

The result? A ham that steamed instead of browned, with a glaze that was more sad than shiny. Use a large roasting pan or line a baking sheet with foil, and give that ham plenty of space.

If you're short on pan real estate, bake the ham first, then move other dishes to the oven later. 🍽️

Skipping the Glaze Thickening Step

The final step in the instructions is often rushed or skipped entirely, but it's what elevates your ham from "good" to "showstopper." After the ham rests, you need to thicken that glaze by reducing it on the stovetop or broiling it in the oven.

This step adds body and shine, giving your ham that restaurant-quality finish. I've seen people brush the glaze right off the ham without thickening it first, and it's a crime. Take those 2-3 minutes to reduce the glaze—your taste buds will thank you.

The first time I did this, my husband actually clapped. Don't knock it till you try it. 💫

Frequently asked questions