10 Pound Baked Ham Recipe: Glazed to Golden Crust in One Pan

This 10 lb baked ham recipe transforms a holiday centerpiece into a showstopper with a crackling golden crust and perfectly moist interior—no fancy equipment required. The secret lies in a simple glaze that caramelizes beautifully while keeping the meat tender, and a precise cooking method that ensures juicy perfection every time. I’ve perfected this over years of holiday hosting, where even the pickiest eaters disappear into the kitchen for seconds.

What sets this recipe apart is the balance of technique and simplicity: a 325°F oven ensures even cooking without drying out the ham, while frequent basting with the glaze creates that coveted crispy exterior. You’ll start with a basic seasoning blend—just salt, pepper, and garlic powder—but the magic happens in the honey-brown sugar glaze, which develops deep caramel notes as it bakes. The key is patience: letting the ham rest before slicing guarantees every bite stays juicy, not a single drop wasted.

By the time you pull that ham from the oven, your kitchen will smell like a holiday feast, and the golden crust will have everyone reaching for their plates. This isn’t just a side dish—it’s the star of the meal, capable of feeding a crowd with minimal effort. The glaze clings beautifully, adding sweetness that complements the savory meat, while the internal temperature check ensures it’s cooked to perfection without overcooking.

Pair it with classic sides like scalloped potatoes or a fresh green salad for a complete meal that feels both festive and effortless. Whether it’s Thanksgiving, Christmas, or a special Sunday dinner, this recipe delivers restaurant-quality results with a method that’s foolproof for home cooks. Let’s get started on creating your most impressive ham yet.

Ingredients for 10 lb baked ham

Ten ingredients transform a simple ham into a holiday masterpiece with golden crust and perfect juiciness.

The bone-in ham is non-negotiable—it adds flavor and moisture during baking. Look for a fully cooked, skin-on ham at specialty butchers or premium grocery stores like Whole Foods or Kroger’s deli counter, where they often have higher-quality options. The honey should be pure, with no additives—local or raw honey works best for depth of flavor. For the brown sugar, light brown provides just the right molasses notes without overpowering. Fresh herbs like rosemary and thyme from the grocery store’s produce section elevate the glaze, so avoid dried unless absolutely necessary. The Diamond Crystal kosher salt is preferred for its finer grain, which dissolves more easily into the glaze.

No honey? Maple syrup works in a pinch, though it has a distinct flavor. Substitute white sugar for brown sugar if needed, but the caramelization won’t be as rich. The Dijon mustard adds tang—if unavailable, whole-grain mustard or even a splash of lemon juice can mimic the brightness. For the orange juice, bottled works, but fresh is ideal. The butter should be unsalted to control seasoning, and European-style butter like Plugrá adds extra richness. If you can’t find fresh rosemary or thyme, dried at half the amount is acceptable, though the flavor won’t be as vibrant. The orange zest can be skipped, but it brightens the glaze beautifully—just ensure it’s freshly grated for maximum impact.

Prep the ham 24 hours ahead if possible—it develops deeper flavor when refrigerated overnight. Store the glaze ingredients in airtight containers; the honey and brown sugar can last indefinitely, while fresh herbs should be used within 5-7 days of purchase. The ham itself can be prepped a day ahead, wrapped tightly in plastic and refrigerated. Once glazed and baked, the ham stays moist for 3-4 days in the fridge, though it’s best served fresh. For leftovers, reheat gently in the oven at 300°F to maintain moisture. The glaze can be made a week ahead and stored in the fridge, though it may thicken slightly—simply reheat and stir before using.

Step-by-step instructions for baking a 10-Pound glazed ham

Transform your pre-cooked ham into a showstopping centerpiece with this professional glaze technique.

Begin by removing the ham from its packaging and placing it fat-side up on a rimmed baking sheet. Pat the surface dry with paper towels—this ensures the glaze adheres properly and develops a crispy crust. In a medium saucepan over medium heat, combine the 1 cup honey, 1 cup light brown sugar, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp ground black pepper, and 1 tsp garlic powder. Bring to a gentle simmer, stirring constantly to dissolve the sugar completely. The mixture should thicken slightly and become translucent, about 5-7 minutes—this is your foundational glaze.

While the glaze simmers, chop the 0.25 cup fresh rosemary and 0.25 cup fresh thyme finely. Add these herbs to the saucepan along with the 1 tbsp orange zest and 0.25 cup orange juice. Stir well and remove from heat. The citrus and herbs will infuse the glaze with bright, aromatic notes that cut through the sweetness. Let the glaze cool for 10 minutes—this prevents the ham from steaming when you apply it.

Preheat your oven to 325°F. Using a sharp knife, score the fat cap of the ham in a diamond pattern, cutting about ½-inch deep—this allows the glaze to penetrate and creates a beautiful presentation. Sprinkle the ham generously with 1 tbsp Diamond Crystal kosher salt and 1 tsp freshly cracked black pepper, pressing the seasoning into the scored fat.

Transfer the ham to the preheated oven and bake uncovered for 1 hour. This initial baking period allows the ham to heat through gently. After 1 hour, remove the ham from the oven and use a pastry brush to spread about ⅓ of the glaze evenly over the surface. Return it to the oven and continue baking for another 30 minutes. The ham needs time to absorb the glaze gradually—rushing this step can lead to a sticky, uneven coating.

Remove the ham from the oven and increase the temperature to 425°F. This higher heat is crucial for developing a caramelized, crackly crust. Using a spoon, carefully spread the remaining glaze over the ham, working quickly to ensure even coverage. The glaze should pool slightly in the scored fat areas—this creates those coveted crackly pockets of flavor.

Return the ham to the oven and bake for 15-20 minutes, or until the glaze is deep golden brown and bubbling vigorously. Watch closely during the last 5 minutes—the glaze should thicken and form a glossy, crackly crust. If it darkens too quickly, tent the ham loosely with aluminum foil to prevent burning. The internal temperature should reach 140°F—this ensures the ham stays safe to serve while maintaining its moist texture.

Once the glaze is perfectly glazed and the internal temperature reaches 140°F, remove the ham from the oven and transfer it to a carving board. Let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. The glaze will set slightly as it cools, creating a beautiful, crackly finish.

While the ham rests, soften the 0.5 cup unsalted butter in a small saucepan over low heat. Once melted, brush it generously over the ham just before serving—this adds a rich, velvety sheen and enhances the glaze’s depth of flavor. Carve the ham against the grain for tender slices, and serve immediately with the pan juices reduced by 5 minutes on the stovetop for a glossy, flavorful drizzle.

Essential equipment for great 10 lb baked ham

Must-Have Baking Tools

Start with a rimmed baking sheet—it prevents juices from spilling over while roasting. I use a half-sheet pan from USA Pan because its durable construction handles heavy hams without warping. A sharp chef’s knife (I recommend Wüsthof Classic) is essential for scoring the fat cap cleanly. 🔪

Glaze Prep Essentials

A medium saucepan with sloped sides helps prevent spills when simmering the glaze. I prefer All-Clad stainless steel for even heat distribution. A pastry brush (like OXO Good Grips) spreads glaze smoothly without tearing the ham’s skin. For measuring, a liquid measuring cup ensures precise honey and vinegar ratios.

Temperature Control Gear

An instant-read thermometer (I trust ThermoWorks Smoke) is non-negotiable—it tracks internal temp accurately to avoid overcooking. A digital oven thermometer (like Thermoworks Thermapen) verifies your oven’s actual temperature, which can vary from the set dial. For high-heat finishing, a heat-resistant oven mitt protects hands when handling the hot pan.

Finishing Touches

Fresh herbs need a sharp microplane (I use Mincing Chef) to zest or finely chop rosemary and thyme. A small saucepan melts butter for the final glaze touch. For presentation, I use a carving board (like John Boos) to rest the ham while it sets. A ladle reduces pan juices for serving drizzle.

Budget-Friendly Swaps

No fancy tools? A spatula works for spreading glaze, and a meat thermometer from Amazon Basics is affordable. Use aluminum foil instead of a baking sheet if needed. For scoring, a serrated knife (like Victorinox) suffices. The key is patience—even basic tools deliver great results with proper technique. 💡

Frequently asked questions