Sweet Baked Ham

As I was thinking of new Easter recipes to share with you, I knew I would not be sharing another ham recipe this year. Ham is ham. I mean, how many ways can you really recreate Easter Ham, especially when you have a fabulous slow cooker version and an equally fabulous classic version. I mean really.

But then. Then. Then! My friend, Mel, who has some of the best food judgment I know and a pretty cute name to boot, sent me this recipe for sweet baked ham, stating it was the best ham ever and she’s sorry she hadn’t sent it to me by now. I got over being offended that she’s had it for years without passing it along and made it the same day (that’s the kind of friend she is – I’m powerless in the face of recipes she sends me and I usually make them immediately).

Sweet Baked Ham

You guys. I’m not kidding. I have never had ham like this. Ever. I don’t even know how to describe it in a way that will convince you it’s life-changing, which makes me want to cry. Here’s why it is so unique – you take a cut of ham that is bone-in and not spiral sliced and you boil it in two parts water to one part vinegar for a few hours. Stick with me here, because I was skeptical, too. Yes, your house will smell like vinegar. You can be me and open a window and turn on the vent above your stove or you can be my friend Mel and use your outdoor propane stove (pretty good idea if you have one).

After it boils, the meat is going to be so tender, it will basically fall off the bone and shred itself for you. You place the shredded meat in two layers in a dish sprinkled with a mixture of brown sugar and dry mustard. Covered, this concoction bakes for another hour and the ham comes out of the oven tender as can be and coated in a succulent, sweet sauce that contrasts beautifully with the tangy ham. The ham is unbelievably tender and so delicious, it’s unreal. I promise I”m not overselling this. It’s amazing and my absolute new favorite way to “make” ham.

Sweet Baked Ham

Because I obviously tried this out before Easter (so I could share it with the masses), we ate it for dinner one night on tender, homemade biscuits. There are no words to describe the experience. If you want a new ham recipe to knock the socks off you and your guests, this is the one. The ham can be boiled and shredded a couple days in advance of baking to save you some time. I never knew ham could be life-changing until now.

What To ServeTender biscuits like these Buttermilk Biscuits or Cream Biscuits
Homemade Baked Tater Tots
Classic Deviled Eggs

Sweet Baked Ham

Sweet Baked Ham

Ok, the cut of ham is really important here. You do not (and I repeat, do not!) want a spiral sliced ham or else it will be very, very dry. Look for a cut of ham that is not sliced and still has the bone-in. The best cut I've found is a butt or shoulder cut (might be labeled shank, also). You can make a larger ham than 5-7 pounds, but be aware you'll need a larger pot to accommodate the ham (and will increase the sugar/mustard mixture accordingly). My friend, Mel, that gave me the recipe, boils her ham in a huge pot outside on her propane stove (like a camp chef-type stove). I only had my classic stovetop available and used my biggest pot with the 5-7 pound ham. Also, the ham can be boiled and shredded a few days in advance of baking in the oven in order to save time. Finally, take care not to boil the ham TOO long or you'll end up with ham jerky and you don't want that. If you are worried about time, err on the side of taking it out at 2 hours (even if it means you are having to cut part of the ham away from the bone instead of it falling away). It should still be very tender. Larger hams will definitely need the longer boiling time.


  • 5-7 pound precooked bone-in ham (see note!)
  • White distilled vinegar (around 1-3 cups)
  • Water
  • 1 cup brown sugar
  • 1 1/2 tablespoons ground dry mustard


  1. Place the ham in a large pot 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 and cook, boiling vigorously, for 2-3 hours, until the meat easily falls off the bone. Liquid will most likely splash out during cooking if your pot is as full as mine so take care that the hot liquid doesn't splash on anyone nearby. Once the water/vinegar came to a rolling boil, I lowered the heat to a bit above medium. It maintained the vigorous boil but didn't splash as much. Be prepared that due to the vinegar in the recipe, it is going to smell like vinegar as it boils. I opened a window and turned on the vent above my stove and all was good in the world. My friend, Mel, who gave me the recipe, boils her ham outside on a camp chef-like stove. Great option if you have one.
  2. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish (or a similar size). In a small bowl, stir together the brown sugar and mustard. Sprinkle half of this mixture over the ham. Layer the rest of the ham on top and sprinkle with the remaining sugar/mustard mixture. Cover the dish tightly with foil and bake at 325 degrees for 1 hour.
Recipe Source: from my friend with impeccable food tastes, Mel B.

144 Responses to Sweet Baked Ham {The Most Unique and Delicious Ham I’ve Ever Had}

  1. We are having lamb for Easter dinner, but I am definintely going to take advantage of some of the sales on ham this week and get one to make this. The picture of the ham on the biscuit looks mouthwatering. The glaze on the baked ham sounds soo good. I love the combo of ham with a sweet tangy sauce. Yum!

  2. Ashley says:

    This makes me smile because the first time I had my mother-in-law’s ham it was “life changing.” I’m so glad someone else has a life changing experience from ham. :-)

    If you’re ever short on time or don’t want to use other ingredients, there is a cooking method so easy you can’t even label it a recipe. Rinse off your bone in ham, wrap it completely in foil and then put in roasting pan. (Or use an oven bag!) Bake at 350 for at least half an hour per pound. It will be dark and salty and shred off into pieces. And dinner is ready! Life changing. :-)

  3. Of course now I must try this recipe! I love baked ham, like most people, but don´t make it often. I will go over to my butcher to see what bone-in ham I can get, because the supermarket most certainly doesn´t carry it. May this work with lamb too? I wonder.

  4. StephenC says:

    Now I have to convince myself that the two of us can consume that much ham. Heck, I can eat an amazing amount of it. Maybe, maybe …

  5. This (minus the shredding–we take the ham out before it gets to that stage) is pretty much my family recipe for ham. I grew up with it, and it’s spoiled me for any other type.

    The leftovers are great in sandwiches, shredded with scrambled eggs, or in steak form–and the bone makes great split pea soup.

  6. Judith says:

    I think your slow cooker ham is out of this world; but you have convinced me with your high recommendation to make this ham for Easter. I just sent the recipe to my friend as well. As I have a camper stove, might cook it outside as I’m sensitive to strong smells.
    Just one thing, in your instructions you mention “In a small bowl, stir together the brown sugar and ham.” I think you meant stir together the brown sugar and dry mustard. Just fyi.
    Thank you very much for the recipe….both “Mels”. jb

  7. Tibby says:

    What recipe did you use for the biscuit in the picture?

  8. Kristie says:

    This sounds wonderful! I have been looking for that “perfect” ham recipe that makes ham this tender and juicy! Thanks so much for sharing this…this is definatly on my “to do” list!

  9. Mel says:

    Judith – thanks for the heads up! I’ll edit the recipe but yes, it is the brown sugar and mustard that is stirred together.

    Tibby – I actually used a buttermilk biscuit recipe I’m perfecting. I’m hoping to post it in the next week or two!

  10. Mel says:

    P.S. The leftovers of this ham freeze splendidly. I froze about half and am taking a portion out to use in a fried rice concoction.

  11. Alisha says:

    I knew I could count on you to get me just the recipe I needed for Sunday! Thanks!

  12. Kelly says:

    Could you use a boneless ham? Every year my husbands work gives him a boneless ham and we are burnt out on Ham Sammie’s… I’d love to try this. At thoughts?

  13. Sheila H. says:

    My mom accidentally made a ham like this one year and we have not been able to perfect it since then. I am hoping you have solved that problem for me. Looking forward to Easter dinner more than ever.

  14. Ruth says:

    Question: If I decrease the sugar by half, would you advise decreasing the dry mustard by half as well.

  15. Teresa R. says:

    Perfect timing for Easter! We usually end up with a spiral sliced ham, but not this year! Thanks for posting this ham recipe.

  16. Teresa says:

    Ashley is right, you can bake it too then shred it and it isnt as likely to get tough… Definitely gonna try that glaze :)

  17. Tami says:

    Looks delish! How many servings do you get with the 5-7 pound ham?

  18. Mel says:

    Ruth – I haven’t decreased the sugar so I don’t know the play of flavors if you kept the mustard the same. You’ll have to experiment with that. Good luck!

    Tami – I’d say a 5-7 pound ham could easily serve anywhere from 8-10 moderate eaters. :)

  19. Mel says:

    Kelly – I wouldn’t recommend using a boneless ham because the bone-in hams tend to stay a bit more tender.

  20. Mel says:

    Teresa and Ashley – while baking may eliminate some of the hassle of boiling with the vinegar, you don’t get the delicious flavor that comes from the vinegar-infused ham that then bakes with the sweet sugar and mustard glaze.

  21. Lorie says:

    Just to confirm, I need to measure how much water I add, so I know how much vinegar to add, correct? So for every 2 cups of water I add, it needs 1 cup of vinegar (but no more than 3 cups)? Just curious did you use the shoulder portion or butt?

    I’m going to make this with my “free” ham for the supermarket this week!


  22. Ashley says:

    Oh don’t worry Mel….I fully intend on trying this recipe!!! It looks like it has amazing flavor!

  23. Heidi says:

    I’ll preface this question with the statement: I know nothing about ham. My husband got a Pit ham from work. When I googled it I found out it is boneless, but it gives the flavor of a bone-in ham. From reading comments and your responses, I am gathering that I should NOT try this recipe with a Pit ham. Is that right? Do you have a recipe on your site for a Pit ham? I haven’t found it if you do. The other ham recipes look great, but I’m not sure if I should use them. Thank you Mel for all you do. I love, love, LOVE making recipes from your collection and do regularly. I don’t know how you do it with those 5 little ones running around!

  24. Karly says:

    This? Is happening. For sure. Maybe even today. I hope the snow plow comes down my street, because mama needs to get a ham from the store.

  25. Allison says:

    Looks yummy! Does the sauce have a mustardy flavor?

  26. Alicia says:

    I am surprised you didn’t have this recipe! I got it from your friend Mel a couple of years ago after she brought it to an Easter dinner pot luck. It really is the very best ham ever! I’m going to have to make it for Easter Sunday. I’m glad you posted it, because Easter is not on my radar at the moment as life is crazy and hectic right now. Adding it to the grocery list right now.

  27. Wow, I definitely need help when it comes to making ham so I’m really excited about this!

  28. Nicole Hunn says:

    Hey, Mel!

    Tere was a great Easter ham article in the NY Times Dining Section last week (http://nyti.ms/11jwnNh) that answered a question I have had forever about ham! It talked about the difference between “city ham” (which is most common, and is defined in the article as a “wet-cured, lightly smoked, prebaked ham, what neighborhood butchers called a city ham”) and “country ham” (one that has undergone a “long, slow, air-drying process, along the same lines as Italian prosciutto and Spanish jamón”).
    Have you ever wondered about the difference? If not, then I’m terribly embarrassed and never mind me either. If you have, then me too! ;)
    Either way, that’s a nice-lookin’ city ham you got there.


  29. bluebaker says:

    Hi Mel- This ham sound really good. Your recipes are so trustworthy that I don’t feel like I have to do a trial run before I make things for guests, holidays,etc. I have usually just bought a ham and baked it plain, it always seemed a little dull. So- I am looking forward to trying this for something a little more exciting and a punch of flavor. I have a good buttermilk biscuit recipe that came from Alton Brown, so I may make those if there are any leftovers. I hope you have a great holiday with all your family.

  30. Mel says:

    Allison – the sauce is a perfect marriage of sugar and mustard. The mustard flavor isn’t overly strong but it is definitely there.

  31. Mel says:

    Heidi – I’m definitely not a ham expert but you might reference the article Nicole just linked to in her comment (below yours). It helps define the different types of hams. I don’t want to discourage anyone from thinking outside the box and trying something different with this recipe (it’s fun to experiment) but I also don’t want to set anyone up for disaster, especially with ham which costs more than, say, saltine crackers. :) I really don’t know much about Pit hams but maybe you could find some info online to help decipher. If anyone does end up trying it with a boneless ham then I’ll be curious to know the results!

  32. Melanie C. says:

    Hi Mel!! this is absolutely going to be the ham I make this weekend! SO excited to have found this. I’m going to take advantage of the fact that you can do the boiling part a couple of days ahead of time, so it’ll be easy to just do the baking part after we get home from church and enjoy a mid-afternoon meal!!
    quick question – Since I am planning on boiling a couple of days before hand, do you think I should just put the shredded ham in the fridge, and do the sugar/mustard layering right before I bake, or should I go ahead and let the ham sit for a couple of days in the fridge WITH the sugar/mustard mixture already layered with it??

  33. Mel says:

    Hi Lorie – yes, measure the water and the vinegar because you want it to be two cups of water to every one cup of vinegar. If you need to use more than three cups of vinegar, then that should be fine because you’ll have enough water to balance it out. I only listed a general amount in the recipe so people would know it’s more than a couple of tablespoons of vinegar that you need. Depending on the size of your ham and pot, you’ll just measure out the water and vinegar to suit your situation. Does that help?

  34. Mel says:

    Melanie C. – I would store the ham separate from the brown sugar/mustard and layer before baking.

  35. Carolynn says:

    A couple of alternate cooking methods/ appliances could be applied here! A Nesco type roaster could be used for the boiling process, and it could also accomodate two hams, if a larger quantity is needed to serve at a gathering! Then proceed as outlined, either in the oven for just one ham, or, if doing more than one, you could also do the layered, glazing process in the roaster oven as well! That would leave your standard oven free for baking those biscuits or other Easter dishes that you may have going on! Secondly, one hame can be prepared with the vinegar solution in a pressure cooker, for a shorter boiling time! About one hour versus the three for open boiling! I have an 8 qt pressure cooker that will accommodate one 5-7 lb ham! If doing more than one ham, a larger canning style pressure cooker could be used, pressuring at 15 psi ! Just thought I would throw in these ideas as additional options! Oh, and you could also set up the Nesco Roaster oven outside on a table … Either on a deck, or even out in a garage! That would also get the vinegar fumes going on outside ! Happy Easter !

  36. cathy says:

    I just put my shredded ham in the oven…
    I boiled it for 3 hours outside on my gas grill. It fell off the bones. I’ve got the frozen Pillsbury Buttermilk biscuits waiting their turn in the oven. Dinner tonight is going to be epic! Thanks for sharing :D

  37. Brianna says:

    Okay, I read this recipe and was so excited because I thought it was for an uncooked bone in ham and that is what I have. And then I thought, how is it done so quickly? So, do you think this would work if I roasted the ham like normal and then, tried this recipe? I am kind of hoping…

  38. Melissa says:

    Mel! I printed this off. Chuck will be very excited I’m not making a pineapple/brown sugar ham for Easter. Excited to try something new. And like everything I make from your site, I know we will love it! Miss ya!

  39. Mel says:

    Brianna – to be honest, I have no idea. I’ve never worked with an uncooked ham and have no idea how long they take to cook. Have you tried googling to find out times for cooking? That may help. I really think the best chance for success is to use a precooked ham because the flavor (from being smoked or cured) will be different than roasting a ham yourself and then using this method.

  40. Minnesota Red says:

    I would think this might decrease the salt content of the ham — sounds like a good deal to me!

  41. Bri says:

    Mel, I am intrigued! I trust you, I must try!

  42. Mallory says:

    Just pulled mine out of the oven! My husband doesn’t normally like ham but he couldn’t stop eating it even before the brown sugar was added and it was baked. Also, I ended up using about 3 cups of white vinegar and 1 1/2 cups of cider vinegar because it was all I had and it turned out great. Thanks for another great recipe!

  43. Karly says:

    I had to come back and let you know that I did, in fact, make this for dinner tonight. The husband and I both declared it the best ham we’ve ever eaten. I forgot to check the weight (I’m so lame) and brought home a 9 pound ham. It’s safe to say that we’ll be sick of ham by Easter, but I’m kind of okay with that.

    Seriously. Love this recipe and LOVED how cheap the bone in shank ham was compared to my usual bavarian spiral whatever fancy pants ham is. (Sorry. I clearly don’t know ham names. Shank? I think that’s what I bought.)

  44. jenna says:

    so, i was all set to make “the best ham ever”, but now?… does this replace as your favorite? i’m feeling conflicted. i know they are different, but which do you prefer?

  45. Laura says:

    This looks so good! Thanks for sharing. I have one question. If you cook it in advance and refrigerate it like you mentioned, would you reheat it or serve it cold? Thanks!

  46. Mel says:

    Jenna – I have to be honest, yes, this sweet baked ham is my new favorite; HOWEVER, you can’t beat the ease of the slow cooker ham so if you want a no-fuss, no-risk ham, you’ll still have a home run with the slow cooked ham.

    Laura – I would definitely reheat the ham if it has been refrigerated in advance, especially if it is for an Easter-dinner type meal.

  47. carrian says:

    Holy crap that sounds good. I’m pinning it pronto!

  48. Julie says:

    This might be a really dumb question, but is the finished ham overly vinegar-y? There are few things in life that I despise more than vinegar – the smell absolutely makes me gag – yet this recipe intrigues me.

  49. Where has this ham been all my life!!! I think I want this!

  50. Mel says:

    Hi Julie – the finished ham doesn’t have a really strong vinegar taste (although I could taste hints of vinegar) but it definitely smells like vinegar while boiling so if you hate it that badly, you may not want to try this recipe.

  51. Jackie says:

    This looks delicious and I like that I can do some of the prep in the days before. I know in the recipe that you said to discard the fat and bone when shredding. I am wondering if you removed any of the excess fat before you boiled. I have used shank hams before and they normally have a pretty thick layer of fat – so I was just wondering if you removed any of that before or if you just stuck the ham in the pot as is. Thanks!

  52. Mel says:

    Jackie – I didn’t remove any fat from my ham before boiling.

  53. Stephanie says:

    I just bought a 13 pound ham. Would you cook it for 2.5 or 3 hours? So excited to try this. I’m not a big fan of ham, but I had a coupon for a free ham and thought this recipe would be fun to try.

    Thanks for your many delicious recipes.

  54. Mel says:

    Stephanie – for a 13 pound ham, I’d definitely go for the three hour mark.

  55. Janelle says:

    Stephanie, I’d love to hear how your 13 lb ham turns out, I’ve got a 12+ lb one boiling now, and I’m hoping it works out. (I am using a huge canning pot and ended up with 2 gallons of water and 1 gallon of vinegar to cover it–yikes, that’s a lot of vinegar!)

  56. Carly says:

    This might be a stupid question, but I am currently boiling the ham and the water/vinegar level keeps going down so the top section of the ham isn’t in the water anymore. Should I keep adding water and vinegar to keep the whole ham covered while it finishes boiling?

  57. Meagan Dow says:

    What about using a semi bone-in ham? That’s all I could find…

  58. Janelle says:

    Carly, my ham floated while it was boiling. Even though there was plenty of liquid the top was not covered, so I just turned it over every once in a while.

  59. Mel says:

    Meagan – I don’t know what you mean by semi bone-in ham…but if it isn’t spiral sliced then you are probably ok.

  60. Mel says:

    Carly – I think there were times when the top of my ham wasn’t fully submerged. I added water once during boiling to make up for it and then since it was only a little bit, I didn’t worry about it. Janelle’s tip of turning the ham is a good one, too, as long as you don’t get burned by the boiling liquid.

  61. Anne says:

    If I can find a bone-in ham, I will certainly be trying this. I have been craving ham sandwiches like crazy lately, and can’t stand buying the nitrite-filled deli hams. I found this recipe on food52 for pomegranate molasses glazed ham: http://food52.com/recipes/2262-smoked-ham-with-pomegranate-molasses-black-pepper-and-mustard-glaze

    I think I will try the boiled in vinegar method and add the pomegranate molasses and allspice to the brown sugar and mustard glaze. Thanks for sharing this recipe so fast, unlike other Mels ;)

  62. Melissa says:

    I’m definitely a little late on the game, but I’m planning on making this for our Easter dinner and find myself with a TON of cider vinegar. Since we’re moving in two months, I’d love to make a dent in it. Would it work as a substitute for the white vinegar in the recipe?

  63. Jim and I are having a lonely empty nester Easter so I wasn’t even going to make a ham but after seeing the recipe I changed my mind! Can’t wait to try it!!!

  64. Cammee says:

    This looks so good! I am not a big ham fan, but I just called my mom and told her this is the ham she needs to make for Easter. I’m a great daughter like that. It looks delicious!

  65. Stephanie says:

    Janelle-how did your 12 pound ham turn out? That is a lot of vinegar! I’ll be cooking mine soon…

  66. Mel says:

    Hi Melissa, to be honest I don’t know since I’ve only made it with white but its probably worth a try if you have a lot of vinegar to use.

  67. Susan says:

    Love your blog; I’ve used several of your recipes. I have just finished grocery shopping and have only red wine and apple cider vinegar – no white. I really don’t want to go back to the store, so I’m going to chance this on Easter Sunday with the apple cider vinegar. I recently slow cooked a pork loin with red wine vinegar that turned out very moist, flavorful and tender, so I’m anxious to try this.

  68. Michelle says:

    I’m all set to make this this weekend… now that I went out and bought a new stockpot! I bought the smallest ham I could find (10 lbs!) and it was too big for my largest pot. I had been wanting another one anyway, and this ham was my excuse! I’ll update again after I’ve tried it! Happy Easter, Mel! :)

  69. Heidi says:

    I took a chance and boiled my Pit Ham (boneless, fully cooked) last night in preparation for Sunday. My ham was nearly 10 lbs. and I boiled it for 3 hours. It shredded pretty nicely. Part of the middle was a little harder to shred, but not bad. It really reminds me of pulled pork- that style of meat. I am excited to warm it in the oven for the hour on Sunday with the glaze. Thanks, Mel!

  70. pj says:

    We are shredding the ham as we speak for Easter dinner. :)

  71. Boe says:

    Hi Mel! Thanks for answering my question yesterday about the carrot cake cheesecake :) I have another one for this, since I’m making it tomorrow! The smallest ham I could find was 9.5lbs, haha.. I am not quite sure how to adjust this recipe for that weight. Should I boil it for 2.5 hours or 3? And should I increase the glaze amount? Please help, and thanks so much!

  72. Mel says:

    Hi Boe – for a 9.5 pound ham (do you have a pot big enough?), I would boil for 3 hours and I’d probably 1 1/2 the glaze. Good luck!

  73. Angie says:

    Just made the ham and carrot cake cheesecake for tomorrow. I am excited to try the ham since I haven’t found a ham I really love. Thanks for all the great recipes!

  74. Janelle says:

    Stephanie, my ham turned out very tender! I’ll be baking it with the glaze tomorrow (I will at least double it), so I can’t speak for that part, but I boiled it just almost 3 hours until it was falling off the bone. (It took almost 2 hours to get to a boil and I had to keep it semi-covered and on high to keep it boiling due to the size of the pot compared to the burner). I’m excited to see how it turns our tomorrow!

  75. Nikki says:

    Just put my 12.5 lb ham on to boil. My family has loved every recipe I’ve made from your site and I’m sure this one will go over just as good. Happy Easter and God Bless you and your beautiful family.

  76. Michelle says:

    Just went to boil my ham, and was SO DISAPPOINTED to see that the meat lady at Kroger had given me a bone-in, non-sliced UNCOOKED ham. ARGG! I was so looking forward to using this recipe.
    Does the boiling it for 3 hours not cook it? Or is it that the vinegar gets too involved with the flavor if you start with an uncooked ham? I guess I’m just hoping there’s some way to try it after all. . . .

  77. Shannon says:

    I made this for Easter dinner today. It was good, but mine got a tad dry (probably the cut..semi-boneless ham). I just wanted to post that the flavor tasted exactly like hamloaf if anyone is familiar with that flavor. Even if it was a wee bit dry, I still liked the change from slices of ham. Thanks for the recipe!

  78. Jennifer G. says:

    I made this for Easter dinner and it turned out well. I had a 7.5 lb. ham and boiled it
    2-1/2 hours (probably could have done a little longer). I was afraid of it getting tough like jerky. It was very tender and shredded well. I did this yesterday as it was a nice day and I had the windows open to air out the vinegar smell. I baked my pies and rolls yesterday too so all I had to do today was pop ham and funeral potatoes in the oven and make a salad. It was very nice for make ahead type of meal planning. Nice change from sliced ham.

  79. pj says:

    The family verdict: best ham ever, bar none. We bought a cheap bone in ham, 10 pounds for 99 cents a pound. We didn’t have a pot big enough, but we used what we had. The boiling was no big deal, the house didn’t smell that bad. We didn’t have enough dry mustard so we added some stoneground mustard as well. We served it with Potatoes Au Gratin (Pioneer Woman), Asparagus with Hollendaise Sauce and Cheddar and Herb Biscuits. I will say that we upped oven temperature on the ham—we had a ton, and at 325 it was taking too long. But that could be because it was cold, we shredded the ham the day before. A lot of work, but well worth the effort.

  80. Carrie says:

    I made this for Easter and we loved it!

  81. Michelle says:

    I too made this for Easter yesterday, and it was a huge success! It was a bit of work the day before, but it worked out very well just having to add the sugar/mustard mixture and bake it. You’re right, it is so unique and delicious! One of my guests, who’s not a big ham fan, declared this the best ham he’s ever had. The smallest ham I could find was 10 lbs, so I have tons leftover! :)

  82. mary anna says:

    Just found this after posting about Make Ahead Sausage & Egg Casserole — looking for easy but special brunch morning after daughter’s wedding for 40-50 at our home. Stressed about being tired and trying to do too much. Any suggestions for using this ham with ? –

  83. Mel says:

    Mary Anna – I think this ham would be delicious for brunch and it could be made ahead of time. Good luck!

  84. Brianna says:

    I feel like a dork…my ham was cooked, but all these years, I thought just the spiral ones were cooked and the bone in ones that are cheaper that I also buy were raw…turns out it was ready to eat, so I tried it. I actually had a big ham and was worried about doing all 12 lbs and fitting it in a pot, so I cut it about half. I boiled the half with the bone…about 7.5 lbs (and froze the other half to make later). I boiled with the lid on…and it didn’t stink up the house too badly, but I was worried about it being jerky, so I only boiled 2 hours. I could have done longer. We tried it right after boiling and I was SO worried I had ruined our Easter ham…I didn’t like it. Unless I got a chunk all the way in the middle. But, after it had the sugar added, it was good and a nice change from salty ham. Thanks!

  85. Vicky says:

    I made this last week. Didn’t check the recipe beforehand and bought an 11-lb. ham. I was pleased that the boiling didn’t stink up the house badly at all. I doubled the sugar mixture and layered it in a 9×13 pan (a bigger pan would have been better, I think, but it worked ok). Very tasty! Thanks!

  86. Ciara says:

    I was to make my first ever ham this Easter and ran immediately to your site to figure out how to cook it. This ham turned out beautifully. I was thankful to have my big canning pot to use since I got a nine pound ham to feed my whole crew. Good thing we like it since my mom got sick and had to cancel dinner. Needless to say, we have a good stock of ham in the freezer! Thank you Mel for being my go-to place for recipes! You rock.

  87. Tami says:

    Seriously. Life changing ham. Best ham I’ve ever had. And I’m lame and didn’t know that I only had 1 tsp of mustard powder left so I added squirty mustard which made the brown sugar more like a paste but it cooked up perfectly. I stirred it up a couple times. Wonderful.

  88. Rebecca Hale says:

    I did not like this ham on its own, although my husband did. However, I adore it in grilled cheese sandwiches, and next I am going to mix it in with some au gratin potatoes. It is an excellent addition to other recipes!

  89. Pamela says:

    Did the boiling and shredding on Friday and then baked it with the brown sugar/mustard on Sunday for Easter – we all loved it, and I especially loved how easy it was!! I froze half the shredded ham to make this again. Looking forward to it already :)

  90. pj says:

    UPDATE: we had this last night as leftovers and it was even better than on Easter. Guess the flavors/glaze really melded overnight. We demolished it!

  91. Hilary says:

    This ham was such a hit!!! Thank you once again for such a delicious recipe! I ended up boiling the ham outside in my husband’s turkey fryer and it worked great. I think my hubby went back for fourths, and my children gobbled it up as quick as they could!

  92. Jaime says:

    We also gave this ham recipe a whirl for Easter and boy, was it tasty! I kept going back to the pan and pinching pieces out every time I walked by, it really was that good. We did an 11 lb. ham, it was the smallest one I could find, but it worked great and now we have plenty of ham leftover for future meals. Yay!

  93. Rachel says:

    This turned out so yummy!!! Thank you for this recipe!!! :)

  94. Emily says:

    I made this on Easter for my whole immediate family and it got rave reviews!! Everyone was really surprised to see it shredded. I got some recipe requests and you got all the credit. :)

  95. Jodi says:

    Hi Mel,
    I have been following your blog forever, I’ve just never left a comment. I have to tell you this ham was absolutely life-changing, just like you said. I told my mom about it and she made it for our Easter Sunday dinner and we were all going crazy over it. I was wanting it again desperately so I made it today for our Sunday dinner. My boys just kept on eating and eating it. Thank you for sharing it and for sharing all of your yummy recipes.

  96. BJ says:

    Just found your site and so excited to try this and many of your other recipes!

  97. Tomi Ann says:

    Just had to come say we had this for Easter dinner, too, and it was SO good! Loved every bite!

  98. JaNae says:

    I made this for Easter dinner and it was the BEST ham that has ever come out of my kitchen! I just pulled some of the leftovers out of the freezer for dinner tonight, and I think they were even better than on Easter! Thanks for a unique and great recipe! I will definitely be making ham this way again!

  99. Becky says:

    I am planning to make this for my son’s birthday party this week. I have a lot to make and was wondering if I can boil it 3 days in advance . Also can I make it the morning of the party and just keep it warm so the oven is available for other things? I am so excited to try this!

  100. Mel says:

    Hi Becky – I haven’t boiled it that far in advance but I think it should work just fine!

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