Juicy tender ham is baked at a low temperature to keep it moist and coated in a sweet sauce that turns sticky and delicious. This crowd-pleasing recipe is sure to be a hit!
Preheat the oven to 325 degrees F. Line a large roasting pan with aluminum foil or use a disposable roasting pan.
Place the ham in the pan and cover with foil. Bake for 1 hour.
When 10 minutes are left, add the honey, brown sugar, dijon mustard, and thyme to a medium saucepan. Heat over medium heat until it comes to a gentle simmer. Continue simmering, stirring often, for 5 minutes or until the glaze thickens.
Pull the ham out of the oven and uncover. Pour half of the glaze over the ham spreading apart the slices with a fork or tongs. Press the slices back together and pour the rest of the glaze over the top of the ham.
Bake uncovered for another hour basting the pan drippings over the ham every 15 minutes.
Allow the ham to rest for 10 minutes before serving. Serve the pan drippings on the side.
Notes
Tips:
The honey and brown sugar become extremely sticky while baking, especially anywhere that begins to caramelize. It can be very difficult to clean. For that reason, I like to use a disposable roasting pan for easy clean-up. However, a metal roasting pan lined with foil will also work.
If you are using a disposable roasting pan, place it on a baking sheet for better stability.
Storage:Keep leftover ham either on or pulled off the bone in an airtight container in the fridge. It will stay good for up to 5 days.Reheating:To reheat in the oven, preheat the oven to 325 degrees. Place the ham in an oven-safe baking dish and bake uncovered for 20 minutes or until warmed through.To reheat on the stove, place a slice of ham in a pan and heat over medium-low heat until warmed through, about 5 minutes.To reheat in the microwave, place a slice on a microwave-safe plate and heat at 50 percent power in 1-minute increments until warmed through.Freezing:Ham slices wrapped tightly in foil can be frozen for up to 2 months. Allow the ham to thaw in the fridge before reheating.