Photo: Annabelle Breakey; Styling: Karen Shinto
Prep Time
2 Hours 30 Mins
Serves 8, with ample leftovers

Be sure to buy a ham without added glaze; it would mute the flavor of our extra-citrusy one.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

seaside725's Review

September 30, 2012
My family loved this glaze on the ham. I followed the advise of another review and only used 4 lemons and one cup of brown sugar. I served it with glazed sweet potatoes, applesauce and green beans.

Waterfallaurie's Review

August 14, 2010
Company loved this recipe.:) Used 2 boneless 3 lb hams. Used 4 lemons and 3 teaspoons water because previously found that with the smaller (boneless) ham the lemon flavor of 5 lemons overpowered the ham. Also added a little extra brown sugar (used between 3/4c and 1c total).