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Baked Ham with Sticky Meyer Lemon-Spice Glaze

Photo: Annabelle Breakey; Styling: Karen Shinto
Prep time 2 hrs, 30 mins
Yield Serves 8, with ample leftovers
Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.


  • 1 cooked, bone-in half-ham from the shank or butt (6 to 7 lbs.)
  • 3/4 cup packed light brown sugar
  • Finely shredded zest and juice of 5 medium Meyer lemons
  • 1 1/4 teaspoons ground ginger

Nutrition Information

  • calories 367
  • caloriesfromfat 39 %
  • protein 42 g
  • fat 16 g
  • satfat 5.2 g
  • carbohydrate 14 g
  • fiber 0.1 g
  • sodium 1388 mg
  • cholesterol 120 mg

How to Make It

  1. Preheat oven to 350°. Cut off tough, leatherlike skin from ham (if it has it) and score fat and meat in a crosshatch pattern. Put ham, fat side up, in a large roasting pan and tent loosely with foil. Bake until a thermometer in thickest part of meat reaches 120°, about 1 1/2 hours.

  2. Meanwhile, make glaze: In a bowl, whisk sugar, zest, juice, and ginger until smooth.

  3. Uncover ham and pour glaze over it into pan. Bake ham, uncovered, basting ham and stirring glaze every 10 minutes, until glaze is a thickened, shiny syrup and thermometer in meat reaches 135° to 140°, 15 to 30 minutes total.

  4. Let ham rest 5 minutes, then brush with glaze and transfer to a cutting board. Scrape remaining glaze into a small bowl. Carve ham and spoon more glaze on top.

  5. Note: Nutritional analysis is per serving.