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How to Bake a Juicy Tender Ham

author image Jasmine Knight
Jasmine Knight began writing in 2007. She uses her experience as a certified nursing assistant and chef apprentice to write on health and food-related topics. She has been published in the "Journal of Sleep Studies" and the "Young Poets of America." Knight is currently pursuing a Bachelor of Science in nursing at the University of North Carolina, Chapel Hill.
How to Bake a Juicy Tender Ham
Baking a tender ham is a simple task if you follow these easy steps. Photo Credit: VICUSCHKA/Adobe Stock

Baking a tender ham is a simple task when you buy it precooked and processed from your local grocery store. You only have to heat it, making for less time in the kitchen. Juice, such as apple, gives the ham a subtle, sweet taste. Adding your own personal spin to a ham glaze can make it more flavorful. Always use a meat thermometer to ensure the ham is heated properly. Any additional baking time, whether the ham is covered or uncovered, puts you in control of the tenderness. Soaking your ham in water before preparation also contributes to tenderness. Soaking is also a healthier choice because it helps reduce the amount of sodium consumed.

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Step 1

Soak the ham in water the night before cooking. Drain water and trim fat and rind from the ham. Place the ham in a casserole dish coated with cooking spray.

Step 2

Preheat the oven to 325 degrees Fahrenheit.

Step 3

Add 1/4 cup of brown sugar, 1 tsp. of ground cloves, 1/4 tsp. of ground cinnamon, 2 cups of apple juice, 1 tbsp. of Dijon mustard, 1 minced garlic clove and 1/2 tsp. of ground ginger to a separate mixing bowl. Mix well.

Step 4

Pour half of the mixture over the ham. Insert a meat thermometer at least 1 inch into the ham. Bake the ham fat side up and uncovered for two hours or until the internal temperature reaches 140 degrees.

Step 5

Pour the remaining mixture onto the ham. Cover with aluminum foil. Bake for an additional 30 minutes. Let it stand outside the oven for an additional 10 minutes before carving.

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