Sweet Baked Ham Recipe
This is my favorite ham recipe yet!
This ham is perfect for Easter! Moist and tender with a fabulous brown sugar and mustard flavor. The only ingredients you need are a bone-in ham (not pre-sliced), white vinegar, water, brown sugar, and ground dry mustard. Super easy, super delicious.
I usually either make this ham or the slow cooker ham for Easter. Both great, but both different flavors and different cooking methods. I have to say that this sweet baked ham is my favorite right now though. I even bought a 20-quart stock pot one year with this recipe in mind. Your stock pot doesn’t need to be quite that big, but it is a great size for the ham and the liquid doesn’t splash out as much.
Another great thing about this recipe is that it calls for one of the cheapest cuts of ham. Hooray! It ends up tasting so good that no one would ever question it though.
You boil the ham in vinegar and water. Yes, the vinegar does stink up the house a bit. It doesn’t bother me much, but my husband and kids sure think it smells bad while it is boiling!
That is one of the reasons why it is so perfect for around Easter time though, because you can keep the windows open or even cook it outside on a outdoor propane stove. Don’t boil it for too long or the meat will become tough – right about 2 hours should do it.
After it boils for a few hours, you shred up the meat and layer half of it into a 9×9 baking dish or equivalent. Mix together the brown sugar and mustard, then sprinkle half of that mixture over the meat in the dish.
Layer the rest of the meat and sprinkle on the rest of the sugar mixture. The dish will be packed full, but it should all fit. Cover and bake. Easy, peasy!
Even better, you can boil and shred the ham a few days in advance, then cover and keep it in the fridge. An hour or so before the meal, just pop it in the oven.
Recipe from Mel’s Kitchen Cafe
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Sweet Baked Ham Recipe
- 5-7 pound precooked bone-in, not sliced ham
- White distilled vinegar (around 1-3 cups)
- 1 cup brown sugar
- 1 1/2 tablespoons ground dry mustard
- Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by an inch or two of liquid.
- Bring to a boil and cook, boiling vigorously, for 2-3 hours, until the meat easily falls off the bone. Liquid may splash out during cooking.
- Try reducing the heat, but maintain the boil in order to help limit the splashing.
- Be prepared that it will smell like vinegar while boiling.
- After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones.
- Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish.
- In a small bowl, stir together the brown sugar and mustard.
- Sprinkle half of this mixture over the ham.
- Layer the rest of the ham on top and sprinkle with the remaining sugar/mustard mixture.
- Cover the dish tightly with foil and bake at 325 degrees for 1 hour.
Use a bone-in butt, shoulder, or shank cut of ham that is NOT pre-sliced.