This is the only baked ham recipe you need for Easter, or any occasion for that matter.

Being in charge of the ham, the star of the meal, can feel like a daunting task, I get it! But this foolproof method has truly never failed me. It creates the perfect moist, delectable ham with a crispy, caramelized exterior that pairs beautifully with any spread – I like to serve it with simple roasted asparagus tossed with some orange zest and potatoes on the side.

The big question is, how much ham should I buy? When buying a ham, I recommend aiming for between a half pound and three-quarters of a pound per person for bone-in hams. This will ensure everyone gets their fill, and may even leave you with some leftovers for sandwiches the next day.

I love this recipe for being adaptable to any dinner-party size, with baking time calculated based on weight. You’re going to roast your ham for 10-14 minutes a pound total, with 30 minutes at the end at an increased temperature to brown the ham and glaze.

You’ll want to dig in the moment it comes out of the oven!

Watch Me Make My Foolproof Baked Ham with Maple Orange Glaze

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How To Make My Foolproof Baked Ham with Maple Orange Glaze

Step 1. Heat the oven to 325 Degrees F. You’re going to roast your ham for 10-14 minutes a pound total before raising the oven temperature to brown the ham and glaze later on. I usually bake for about 2 hours at 325 Degrees F, then 30 more minutes at 450 Degrees F.

Step 2. Place ham, fat side up, in a roasting pan large enough to fit the ham.. Add 1 ½ cups of water to the pan, or enough to come up ¼ inch up the ham. Cover the pan tightly with foil and transfer to the oven. Set the timer for the amount of time you calculated.

Step 3. While the ham cooks, prepare the glaze by whisking together the orange juice, maple syrup, and salt.

Step 4. After the first round of cooking is done, remove the ham from the oven, and increase the oven temperature to 450ºF. Remove the foil, reserving for the ham’s resting period, and brush the ham generously with the glaze and return the ham to the oven for 15 minutes.

Step 5. Remove the ham and brush the ham again with the glaze. Use up all of the glaze for this last step. Cook for another 15 minutes, then remove from the oven and tent with the reserved tin foil.

Step 6. Let the ham rest for 25-30 minutes before carving.

Step 7. Slice up the ham, reserving the ham bone for soup if desired, and plate the ham on a large serving platter. Spoon the ham’s pan juices over the ham slices..

Step 8. Enjoy!

What Else Can I Use?

This method works with any size ham you are using, a half or a whole ham. Just adjust the glaze amounts if you’re decreasing by half, and the cooking times as well using the calculation of 8-10 minutes per pound.
Some methods call for a higher cook time than the 10-14 minutes I suggest. I find this window to be ideal for a ham that is perfectly heated through, and not dried out.
If you prefer, you can use honey or brown sugar in place of the maple syrup in the glaze.
You can use either fresh orange juice, or great quality store-bought orange juice for this glaze.
A ¼ teaspoon of red pepper flakes is a nice, subtle hit of heat added to the glaze if you like that.

This Foolproof Baked Ham with Maple Orange Glaze is special because:

It’s foolproof – enough said!

It can be adjusted based on the size of your ham – whether you’re feeding 12 or 20, you’ll have it all under control!

It creates a moist, delectable ham every single time.