Sweet Baked Ham

Ingredients

• 2.3–3.2 kg (5–7 pounds)precooked bone-in ham
• as neededwhite distilled vinegar
• as neededwater
• 200 g (1 cup)brown sugar
• 22.5 ml (1 1/2 tablespoons)ground dry mustard

Instructions

1. 1

   Cover the ham

   Put the ham in a large pot, allowing plenty of room for the liquid to bubble. Add water and vinegar in a ratio of 2 parts water to 1 part vinegar, until the ham is covered by at least 2.5–5 cm (1–2 inches) of liquid.

2. 2

   Simmer until tender

   Bring the liquid to a boil over high heat, then lower the heat to medium and simmer vigorously for 2–3 hours, until the meat comes easily away from the bone. Cook longer if needed for tenderness, and top up the liquid during cooking if it reduces so the ham stays mostly covered.

3. 3

   Cool the ham

   Carefully transfer the cooked ham to a rimmed baking tray and discard the liquid. Leave it to cool until it is easier to pull the meat from the bones.

4. 4

   Mix the topping

   Stir the brown sugar and dry mustard together in a small bowl.

5. 5

   Layer the ham

   Remove and discard the bones and fat, then shred the ham. Arrange half in a 23 × 23 cm (9 × 9-inch) baking dish or a similarly sized dish, and scatter over half the sugar mixture. Add the remaining ham and finish with the rest of the sugar mixture.

6. 6

   Bake and serve

   Cover the dish tightly with foil and bake at 163°C (325°F) for 1 hour. Serve warm or at room temperature.

What is sweet baked ham?

This American-style dish starts with a precooked bone-in ham, which is simmered until tender, then shredded and baked beneath a brown sugar and mustard topping. It is a homely, shareable preparation that makes the most of a larger ham.

The method relies on a simple contrast: tangy cooking liquid, savoury ham and a sweet, gently sharp topping. Layering the ham with the sugar mixture spreads that flavour through the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 427 calories, 43g protein, 22g carbs, 18g fat.

The ham supplies most of the protein and fat, while the brown sugar provides most of the carbohydrates. Serve a portion with vegetables or salad to add freshness and balance the plate.

The ham and cooking liquid

Choose a precooked bone-in ham, as specified; the bone remains in place during simmering and is removed afterwards. A large pot gives the liquid room to bubble without splashing over.

Water and vinegar: keep the stated 2-to-1 ratio and use enough to cover the ham by at least 2.5–5 cm. Check the pot as it simmers and add more liquid if the level drops.

Simmering for tenderness

Gentle attention matters even though the recipe calls for a vigorous simmer. Start with a boil, reduce the heat to medium, and keep the ham mostly submerged as it cooks.

The main doneness cue is that the meat comes away from the bone easily. The stated 2–3 hours is a guide; give it more time if it is still difficult to pull apart.

Shredding and layering

Cool the ham until it is manageable before removing the bones and fat. Shred the meat, then divide it into two layers so the topping is distributed throughout rather than sitting only on top.

Sugar and mustard: mix them together before sprinkling for a more even coating. A baking dish around 23 × 23 cm works for the layers; a similar-sized dish is also suitable.

Baking and serving

Cover the dish tightly with foil for the full hour of baking at 163°C. The recipe does not call for browning the top uncovered, so keep the foil in place during baking.

Serve the finished ham warm or at room temperature. It works well alongside vegetables or a crisp salad to balance the sweet, rich meat.

Planning the time

The recipe lists 250 minutes in total, with 2–3 hours of simmering followed by cooling, assembly and a one-hour bake. Tenderness can require extra simmering time, so allow some flexibility.

You can do the simmering and shredding ahead, then layer the ham with the sugar mixture and bake when you are ready to serve.

Recipe notes & tips

• Use a pot with ample space to reduce splashing as the liquid simmers.
• Keep the ham mostly covered and top up the liquid if it reduces.
• Let the ham cool enough to handle before removing the bones and fat.
• Divide both the ham and topping evenly between the two layers.
• Seal the baking dish tightly with foil before it goes into the oven.
• Allow extra simmering time if the meat does not come away from the bone easily.

Variations

• Sharper mustard: use a slightly more pronounced mustard flavour by adding extra dry mustard to the sugar mixture.
• More tang: increase the proportion of vinegar in the cooking liquid, while keeping the ham covered.
• Smaller batch: use a smaller ham and scale the topping to suit the amount of meat.
• Serving sides: pair the ham with roasted vegetables or a crisp salad for contrast.
• Make ahead: simmer and shred the ham in advance, then assemble and bake nearer serving time.

Common mistakes to avoid

• Pot too small: bubbling liquid can splash out, so choose a generously sized pot.
• Liquid level dropping: the ham may no longer stay mostly covered; add more water and vinegar in the same ratio.
• Stopping too soon: meat that clings to the bone needs more simmering time.
• Shredding while too hot: wait until the ham is easier to handle before removing bones and fat.
• Uneven topping: split the brown sugar mixture between both layers rather than using it all at once.
• Loose foil: cover the baking dish tightly to keep it covered during the hour in the oven.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat covered in an oven-safe dish until hot throughout, or warm individual portions in the microwave.

Frequently asked questions