A delicious and juicy baked glazed ham is one of my favorite dishes. Served with some delicious scalloped potatoes and a little boiled broccoli, then it does not get much better in my opinion. If you want to see how to make the best glazed ham in the oven, read along here to get our recipe.
Glazed ham is always a hit
I have for a long time been thinking about making ham in the oven, and maybe even glazing it. Now it has happened and it was as good as I expected. Everyone in the family was pleasantly surprised and very full after dinner.
But how is such a ham then? Juicy, tender, and less salty than a classic Danish hamburgerryg I would say. I staggered a bit between oven and grill, but as the Danish weather turned out from its “ugly” side, and even though my BBQs are under a roof, it was the temperature that decided for me. It went in the oven and it was actually surprisingly easy.
Like so much else of the meat we cook in the oven and on the grill, it was also here that the core temperature was allowed to determine when it was done. 70 degrees is the “magic” number you have to go for, here it is clearly finished, but not overcooked. It is still juicy and not dry at all. It took approx. 2.5 hours plus the time to make the glaze.
And then of course you have to remember to let it rest when it comes out of the oven, and it should be resting uncovered!
When it comes to choosing side dishes, there is a world of options. Everything from oven-baked root vegetables, green peas, roasted potatoes, and butter sauce. This time it was served with parmesan scalloped potatoes and steamed broccoli, which the kids love so much.
There is a lot of food in such a ham, but fortunately, it is easily turned into a lot of other delicious dishes. There were cold cuts to serve on Danish rye bread (rugbrød), ham cubes for a delicious omelet, and of course a few slices for our beloved Newfoundlander Lasse.
Ham – Go for a large ham, we chose to use one of about 2.6 kg.
Brown sugar – The number one ingredient in a good glaze, and the sweet element.
Dijon mustard – Mustard can not be omitted in a good glaze. It contributes with warmth, bitterness, salt, and that very special mustard taste. You can replace Dijon mustard with another type of mustard to taste.
Bread crumbs – Bread crumbs in the glaze helps to make it a little thicker so that everything does not just run off the roast.
How to make baked glazed ham?
Here is a brief overview of how to prepare a glazed ham in the oven.
It pretty much takes care of itself when in the oven, and the only thing you need to worry about is the core temperature along the way. You should also make sure to refill with water in the dish under the ham so that it does not dry out.
The rind on the ham is scratched and the ham is then placed on a rack over an ovenproof dish. Pour water into the dish and place the ham in the preheated oven. Now cook the ham until the core temperature has been reached.
Then the ham must be removed while the oven is heating up. Spread the prepared glaze on the ham and place it back in the oven and leave it until the glaze has bubbled up.
Take the ham out of the oven and let it rest uncovered before cutting it out and serving.
Find the full recipe further down this page.
Frequently asked questions
Yes, you can. You can freeze the leftovers of the ham, cut it out for cold cuts or store it in the fridge. You can eat the leftovers as they are, or use them in an omelet, or in a pasta salad or other dishes.
Yes, you can use the same procedure and make the ham on the grill instead. You must go for the same core temperature as described in the recipe.
Other classic Danish recipes you might like
- Frikadeller – Danish meatballs
- Danish beef patties with caramelized onions
- Danish hash (biksemad)
- Danish meatballs in curry (boller i karry)
- Danish burning love (brændende kærlighed)
Tips and tricks for baked glazed ham
- Prepare the ham and glaze in advance.
- Be sure to refill with water in the dish under the ham. It provides moist in the oven and helps keep the ham juicy.
- Remember to store and use the leftovers, there is a lot of food in a ham, and the leftovers can advantageously be stored and frozen.
- We usually serve glazed ham with scalloped potatoes and some steamed peas or broccoli.
- You can also serve it with steamed vegetables, roasted potatoes and butter sauce.
- Use the leftovers for cold cuts, an Omelet with ham and cheese or in pasta salad.
Recipe for glazed ham prepared in oven
Here you get our recipe for the best baked glazed ham. Lots of flavors, juicy and tender, just like a ham should be.
Serve it as delicious food on the weekends, for guests, family, and friends. We hope you enjoy the recipe.
Baked glazed ham
- 2.6 kg ham
- 2 tbsp dijon mustard
- 2 tbsp brown sugar
- 1 tbsp bread crumbs
- The oven is preheated to 150 degrees Celcius with convectional heat.
- The ham is taken out of the fridge and unpacked. Remove the net if it is sitting on and discard it. Then score the skin diagonally in each direction.
- Place the ham in a rack over an ovenproof dish. Put 1 liter of boiling water in the dish.
- Place the dish in the middle of the preheated oven and now cook the ham for approx. 2.5 hours, or until the core temperature is 70 degrees Celcius.
- Refill with water if the dish under the ham is drying out.
- Mix the ingredients for the glaze together in a small bowl and stir it thoroughly together.
- When the ham has reached the core temperature, take it out of the oven and spread the glaze over the top.
- Turn up the heat in the oven to 240 degrees Celcius, still with convectional heat.
- When the oven has reached 240 degrees Celcius, put the ham back in the oven, and cook the ham until the glaze bubbles up.
- Take the ham out of the oven and let it rest uncovered for approx. 10 minutes before cutting out and serving.
How do you like the recipe?
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