Sweet Baked Ham
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
10 servings
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Course
Main Course
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Cuisine
American
Sweet Baked Ham
Description
This recipe uses a 5-7 pound bone-in ham, preferably a butt or shoulder cut rather than pre-sliced spiral ham to maintain moisture and texture. The ham is covered with a water and white distilled vinegar mixture and simmered on the stove for 2 to 3 hours or until the meat easily falls off the bone. Careful monitoring ensures the ham remains tender and does not become dry or jerky.
Once cooked and cooled slightly, the meat is shredded, discarding fat and bones, and layered in a baking dish with a generous sprinkling of a brown sugar and dry mustard mixture. The coating imparts a sweet and slightly sharp flavor that complements the ham’s savory richness. The assembled dish is baked to meld the flavors further and warm the meat through.
This sweet baked ham works well for gatherings, sandwiches, or served alongside sides for a comforting meal. It can be made ahead of time by boiling and shredding the ham in advance and assembled with the sugar-mustard topping a day before baking, making meal prep easier.
Caution is advised not to overboil to prevent drying out the meat. Adjust cooking times based on ham size and make sure the ham stays covered with liquid during simmering for consistent tenderness.
Ingredients
- 5-7 pound ham precooked, bone-in (see note
- white distilled vinegar
- water
- 1 cup brown sugar
- 1 ½ tablespoons dry mustard ground
Instructions
- Place the ham in a large pot (larger than you think - the liquid is splashy while cooking) and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid.
- Bring to a boil over high heat, reduce the heat to medium and continue to simmer vigorously for 2-3 hours, until the meat easily falls off the bone. Add more time, as needed until the meat is tender. Also if the liquid reduces, add more during cooking so the ham stays mostly covered.
- When finished cooking, carefully remove the ham from the pot to a rimmed sheet pan, discarding the liquid. Let the ham cool until it is easier to remove the meat from the bones.
- In a small bowl, stir together the brown sugar and mustard.
- Shred the ham, discarding the fat and bones, and place half of the ham in a 9X9-inch baking dish (or a similar size). Sprinkle half of the brown sugar mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining brown sugar mixture.
- Cover the dish tightly with foil and bake at 325 degrees for 1 hour. Serve warm or at room temperature.
Notes
- Choose a bone-in ham cut like butt or shoulder; avoid pre-sliced spiral ham to keep moisture.
- Make sure the ham is covered by the water and vinegar brine throughout simmering to ensure tenderness.
- The ham can be boiled and shredded a few days before baking for convenience and stored appropriately.
- Do not overboil the ham to prevent it from drying out; remove from heat when tender but not falling apart completely.
- Adjust the brown sugar and mustard mixture quantities if using a larger ham.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 427kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 166mg | 55% |
| Sodium | 2626mg | 109% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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