Hands down, this is the best ham I’ve ever had in my life, and I can almost guarantee it will be the same for you. With a completely out-of-the-box cooking method, ham has never been this tender or this delicious!

Sweet Baked Ham

*Instant Pot Version of this Sweet Baked Hamย HERE!*

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.

Instant Pot Version of this Sweet Baked Ham HERE!

What To ServeTender biscuits like theseย 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.

242 Responses to Sweet Baked Ham

  1. Kelsey says:

    Hi Mel! I’ve been making your recipes for years and they’ve always been a family favorite. You were a great help 6 years ago when I became a young newlywed with zero cooking experience. I still have a lot to learn as you’ll see by me asking this question. We bought half of a pig this year and I’m pretty certain the ham is not precooked. Can I still make this recipe by adjusting it somehow? If not, how on earth am I supposed to cook this thing?

    • Mel says:

      Thanks, Kelsey! Was the ham cured? We regularly buy half of a pig, too, and the ham we get is always cured, which means you can cook it the same way as this recipe. I’ve never heard of a fully “raw” ham – since it’s the curing that makes it ham, does that make sense? But I also admit, I don’t totally know what I’m talking about when it comes to the ins and outs of ham.

      • Kelsey says:

        Unfortunately, I found out it has not been cured. Sounds like I need to cook it at a low temp with a ton of seasonings since it’s fresh. I’ll have to try this recipe out at another time. Bummer, thanks for your help though!

        • Mel says:

          Interesting, Kelsey! You are forging new territory here (at least for me!). Thanks for teaching me something about ham. Good luck finding a way to prepare it!

  2. Megan Zander says:

    Hi Mel,

    Just wanted you to know that I made this ham this year and it was a HUGE hit. I usually follow Alton Brown’s recipe, which my family loves. After today I had to promise to make the ham your way forevermore. Thanks so much!

  3. Kristian Caswell says:

    Thank you so very much for this recipe! I boiled the ham last night and am baking right now for Easter dinner. I can’t wait to taste it finished – it was delicious even after only boiling! Happy Easter to you and thanks again!

  4. Wendy says:

    Quick question, I’m making this for Easter dinner tomorrow. I used a SIGNIFICANTLY higher water/vinegar amount but I kept the 2:1 ratio. As long as the ham is totally covered, I should be fine, right? The pot I used was HUGE, 9″ high by 12″ across.

    • Mel says:

      Yep! Should be fine!

      • Wendy says:

        I boiled and prepped the ham last night. I was worried unnecessarily about it being too vinegary. I cooked it today, and it turned out so good!! Some of us ate it on your French bread rolls and some of us ate it plain. So, so yummy!!! Tomorrow I’m going to make some biscuits to eat with it.

  5. Michelle says:

    I would like to make this but was wondering if instead of brown sugar if I could use maple syrup If you think that would be ok how much maple syrup I am thinking a half of a cup or what do you suggest

    • Mel says:

      Hi Michelle – you could certainly try maple syrup; I haven’t tried it so I’m not sure how much to recommend, but I’d probably start with 1/4 cup and add more if needed.

  6. Lora says:

    I would like to try this! Can I use apple cider vinegar?

    • Mel says:

      I’ve only ever used white vinegar so I can’t say how it would work, but you could definitely experiment!

      • Rochelle Mortensen says:

        I’ve made this recipe tons (thanks for the family favorite!) And have used apple cider vinegar in a pinch. It’s works just fine!

  7. megan says:

    Hey Mel, if I make/shred this ham ahead of time, should I mix any water in or reserve any cooking liquid for when I bake it? I am worried about it being dry. Unfounded worry?

  8. Chelsea says:

    Hey Mel! I am planning on making this recipe for my little family’s first Christmas dinner, so I don’t want to mess it up! If I get around a 5 lb. ham, will a 6 qt pot be big enough or should I track down a larger size? What size did you cook yours in?

    Thanks for posting amazing recipes! I’ve been using them since I got married 8 years ago. Your adobo chicken tacos is actually the first thing I cooked for my husband and I in our first home!

  9. Cheron says:

    Hi Mel, made this for Thanksgiving, and I just love love love this recipe. This was the best ham, it was simple to make and so delicious, the whole family enjoyed. Thank you. Looking forward to more recipes.

  10. Natalie says:

    Hey Mel,
    Can this recipe be made in a instapot?

  11. Sharon says:

    I just used my lunch break to run to the nearby grocery store for a 9# bone in butt ham, lol…..I have a recipe for lovely soft Bob’s Red Mill Bakery Buttermilk Biscuits that I use whole wheat and white flour in, and another from a Portland, OR restaurant for Mothers Buttermilk Biscuits that also have heavy cream in them….equally to die for!! Just added ham to the Thanksgiving menu!!

  12. Allie says:

    Hi! Do I have to boil or bake longer if it’s a bigger ham?

  13. Diane says:

    Thank you sharing such an amazing ham recipe. My family absolutely loved it! I actually served it with your favorite yummy BBQ sauce recipe. SO GOOD!

  14. Heidi says:

    Hi Mel,

    I’m thinking of making this for a family reunion dinner coming up (with your cousin-in-law/my sister, Amy!) and eating it on rolls or biscuits. We have 12 adults and 16 kids (28 total), and I’m just not sure how much ham I need for that many people. Do you have any thoughts on this? Thanks!

    • Mel says:

      Hi Heidi! It’s always hard to know how much to cook for big groups like that. The ham will go a long way if served on rolls (vs eating it on its own with a side of potatoes or something like that). How big of a ham can you get? Because I always worry about running out, I’d probably do two average sized shank hams (bone-in). That should be plenty!

  15. Carmen says:

    BOOYAH. So delicious. We made this for dinner and I love it with all my heart. I asked my husband if we could put it into the monthly dinner rotaysh and he said we could eat it daily. Thanks for all your awesome recipes–they are always a success.

  16. Pam says:

    GG and Barbara thank you for your replies. I put the lid on partially. Followup on the ham, Mel it was outrageously delicious! Many compliments today about the ham. Even members of my family who are not huge ham fans loved it. It is definitely a real keeper!

    • Mel says:

      Glad it was a hit, Pam! Sorry I didn’t get to your comment earlier, we had company in town this weekend for Easter. I agree, though – I boil it partially covered.

      • Pam says:

        No problem at all Mel. It was such a hit that my daughter (who is not a big fan of ham) asked me to make it as one of her dishes for her wedding reception. I am so glad I found your site just recently, I look forward to trying many recipes. Thank you for your hard work and dedication to us foodies! ๐Ÿ™‚

  17. Pam says:

    Making ahead this ham for Easter Sunday and I should have asked earlier, I wanted to make sure I understood correctly…you do not put a lid on the pot but just boil the ham and add water/vinegar mix as needed?

    • GG says:

      I put a cover on partially and it works fine. I have made this many times and its now Easter (Christmas, New Years etc.) tradition. So delicious and a bargain to boot!

    • Barbara says:

      This is a little late for today’s dinner, but I completely covered mine since it is too cold here to open the windows very wide or for very long…. I also used a spiral sliced ham. It was 12 lbs, and I boiled it for an hour and a half. It worked fine. It’s delicious!

  18. Michele E says:

    I am making this for the 3rd time in a year. I just LOVE this recipe! My mother in law actually gave me the go ahead to make the ham this year for Easter, which is a huge compliment. Thank you so much for sharing this recipe! My family just loves the flavor.

  19. Kelsey Booth says:

    Hi Mel! I have really been enjoying your pressure cooker recipes and would love your feedback on converting this awesome recipe to work in my instant pot. I am assuming I would still cover with the water/vinegar mixture. How long would you suggest cooking it for? Thanks!

    • Mel says:

      Hey Kelsey! I was actually going to do the same thing this week. I’m going to use a much smaller cut of ham (probably boneless) and still use the same proportion of vinegar to water to cover the ham and then pressure cook it on high for 20 minutes. I’ll let you know how it goes!

  20. Rachel says:

    I’ve made this recipe at least twice and my family LOVES it!! I’m planning to make it for Christmas dinner this year but I have someone coming who is allergic to mustard. Have you ever done it without the mustard? Do you think it would taste as good?? Or is there a good substitute for the dry mustard? Thanks in advance!

  21. MarinaMakesMaps says:

    I made this ham when I hosted thanksgiving last year and it was a huge hit but I forgot to save the recipe. I was just asked last night to bring it tomorrow. I have been googling using various search terms for probably an hour and I’m so happy I finally found this recipe again! I’m definitely saving it this time because I’m pretty sure it’s now my signature Thanksgiving dish lol

  22. Rochelle says:

    My picky kids will eat this whole ham before it’s on the table – combined with home made buttermilk biscuits it becomes heaven on a plate. Hog heaven?

  23. Amy says:

    Mel, I put the ham on the stove to boil it and while it was boiling my hubs walked in the kitchen and when he saw I was boiling the ham, he looked at me as though I’d grown an extra head!!!! He walked away saying he trusted me, but I could tell he was thinking of where we could eat dinner tonight if I’d ruined our ham.

    Fast forward to the shredding stage, when I asked him to shred it for me. He was pleasantly surprised that it was still tasty and I hadn’t boiled the flavor out of the ham. I can’t wait to taste it after it cooks in all that sugar!! I’m sure he’ll be raving for weeks!!

    Thanks for the yummy meals!!! So often I meal plan solely from your site. Please, never stop!! ๐Ÿ™‚

  24. Lindsay says:

    Mel, we made this Sunday and it was divine! We loved it. We have a powerstove and cooked it outside like you recommended, which was nice, and the flavor was awesome. I actually ran out of dry mustard, so I used half wet and added some water to the mixture since it wouldn’t sprinkle very well, worked great. We made some yummy pizza with the leftovers last night, I’ll share the recipe with you soon. ๐Ÿ™‚

  25. Rachel says:

    I could only find a 10 lb fresh uncooked ham. How long should I boil it in the water/vinegar mixture?

    • Mel says:

      To be honest, Rachel, I’m not sure. I’ve never cooked a completely uncooked, fresh ham. You might try googling to see how long a ham like that needs to safely cook.

  26. Tami says:

    Help! Getting a head start on this lovely ham for Sunday. I have a 10-pound bone-in ham that I boiled today for three hours. When it came time to shred it, about two-thirds of it came apart easily and appears moist and delicious, ready for the second stage in the oven. The rest of the meat is not as tender and won’t shred as easily. I was in a hurry and tossed these less tender chunks of meat into a covered bowl to deal with later. Should I just cut these portions down with a knife and proceed with the recipe, or should they go back into a boil for a while? Any advice?

    • Mel says:

      Hey Tami – if it were me, I’d cut the larger pieces down and just use them in the recipe. Have you tasted them? If they are juicy and tender, they should be fine (even if they aren’t shredding quite as easily).

  27. Amber says:

    After boiling so long in the vinegar and water can the ham bone still be used to make ham broth for beans or soup? When I brine a turkey the carcass is too salty to make stock. I wonder if that will be the case here as well.

    • Mel says:

      Good question; I’m not entirely sure since I’ve never repurposed it for soup since I had the same concerns about the flavor/taste.

  28. Linda Turco says:


    This is probably a silly question but I want to be sure that I’m getting the right ham. I’m buying an “uncooked” bone-in ham, correct?

    Thank you ,

    • Mel says:

      Hi Linda – I always buy a cured bone-in ham (it’s really hard to find an uncooked ham so most hams sold in the grocery stores are precooked/cured).

  29. Michele E says:

    I made this yesterday as a trial run for Easter. It is soooooooooo good! I can’t wait for our whole family to try it.

  30. Anne says:

    Great….Thanks! Will try this method over the weekend.

  31. Anne says:

    Just wondering how long you cooked the Ham in the slow cooker? I always have to borrow my mothers large stock pot to cook this ham on the stove, however I have an extra large slow cooker that would fit a big ham wonderfully. Also, did you use the same ratio of water/vinegar and enough to cover the ham?? Thanks!

    • Mel says:

      Hey Anne – yes, I use the same water to vinegar ratio; last time I cooked it about 8 hours on low but you can really play around with cooking time (different slow cookers can cook hotter or cooler than others).

  32. Erin says:

    This ham took us about 3 days to get around to eating. When I first made my store note, I wrote “bone in ham” forgetting about the weight. So at the store I found only one bone-in ham that wasn’t spiral cut and it was a “shank” it was giant, but I bought it anyway. I compared the poundage to the recipe and was shocked. My ham was 12 pounds. It took almost 2 quarts of vinegar to make an almost 2:1 ratio. I was still short a couple cups of vinegar. (I also used my canning pot) I had no idea how long it would take to cook, but I started at about 12:30pm. A sudden trip to the ER left the ham cooking on the stove the entire time! We got home at 6:30 that night to turn the stove off. most of the water had cooked off, but when I got around to shredding it, it shredded beautifully! (thank goodness! I didn’t like the idea of throwing out $20 worth of ham) but it tasted remarkably like pulled pork. Did cooking it too long do that? or maybe the cut? or too much vinegar? Just wondering, should I try this recipe another time, with a normal sized ham.

    • Mel says:

      Sorry to hear about an ER visit! Hope everything is ok. I think the texture/taste of your ham was probably affected by the 6 hour cooking time. The longest I’ve ever simmered the ham for is a little over 2 hours and I think the longer it boils the more it will take on a “jerky” like taste and texture. I just made this a couple days ago with a bone-in shank-cut ham but it wasn’t a 12-pounder – it fit into my large slow cooker. Hopefully you’ll like it better if you can find a smaller ham or even if you do get a large ham, sticking with the 2 hour boiling time as much as possible.

  33. April says:

    Can I use a fresh, un-cured ham for this recipe? Should I change cooking times?

    • Mel says:

      To be honest, I’m not really sure, April, since those types of hams are impossible to find in my area and I’ve never used one. You might need to google or search online for cooking/boiling times for fresh, uncooked hams. Good luck!

  34. Gail says:

    I also used a spiral cut ham I found marked down. I boiled in the vinegar-water mix for just 2 hours. Nicely shreds but I will cook a bit less next time since some of the thinner cuts were a bit dry. I noticed they got a bit moister during the baking step. I have made this ham and variations 4 times now. It gets rave reviews every time and every way. My friend even commented on liking the vinegar smell in the house!

  35. Samantha S says:

    Mel, I just wanted to let you know that I made this for Thanksgiving by cooking it in my crockpot for about 2.5 hours on high (with the same 2:1 ratio of vinegar to water), with a spiral sliced cut. It shredded perfectly. This really is an incredible recipe, just wanted to let you know it can work in a crockpot too!

  36. Lisa says:

    Do you think this would work well with apple cider vinegar instead of white distilled vinegar? Just curious!

  37. sarrah mckinney says:

    I told my mom to get me a ham for this, and she got the wrong one. She got me a smoked pit ham. It’s boneless as well. Do you think it will still work?

  38. Samantha S says:

    I hate to be “that person” who won’t just follow the recipe, but I could not find a non-spiral sliced ham at the store. Do you think we could just cook it for a shorter time?

    • Mel says:

      I’m not certain a spiral sliced ham will shred into the type of texture you’d get if using a non-spiral sliced ham (I’m a little worried, it might all just fall to pieces). Having said that, I haven’t tried it myself so you could definitely experiment. Good luck!

  39. Deb says:

    inwas wondering if you have ever tried this recipe in a pressure cooker to reduce time cooked and possibly less liquid?

  40. Renee says:

    Mel, I just have to share with you how you helped make our Wedding day so special. We came across your recipe 6 months ago and KNEW it would be the hit at our backyard rustic early Fall wedding on Sept. 27th and it soooo was! We spent 5 weekends boiling hams, shredding and freezing them. Two days before we thawed them and the day of roasted them in the oven with the sugar mixture. Guests raved about the ham and still talk about it a month later. I feel as if my weekends are incomplete without smelling the savory sweet aroma of ham and vinegar in the air. You have an uncanny way with food which we completely adore. I feel like I need to become like the movie Julie and Julia and cook my way through your repertoire of scrumptious recipes…Today is the shrimp enchiladas and cinnamon roll cake, yes I know they do not go together but I have all the ingredients on hand….Thank You Mel!!!

    • Mel says:

      Oh, Renee – this comment completely put a huge smile on my face! Thank you! What a lot of work to get ham prepared for your wedding; I am super thrilled your guests loved it so much. Thank you for making me feel so great on an average Saturday afternoon!

      • Renee says:

        ๐Ÿ™‚ Warm fuzzies all around…You are a fabulous cook Mel and my husband and I are enjoying your recipes! Not to mention his co-workers too. Thank you for taking the time in between being a mom and a wife to share your love for food with all of us <3

  41. Laisene says:

    This is just scrumptious. Have never made ham before and found this amazing in flavour. Thanks for sharing

  42. Paula says:

    I’ve been wanting to make this for a long time now but I’m having trouble finding a ham. I’m a total ham novice but the only non spiral hams I can find are smoked. Is that just the way they come or should I be looking for a non smoked shank ham??

  43. Tricia says:

    Could this be frozen after cooking??

  44. Vicky says:

    So I wish I had gone with the slow cooker idea! I opted for the oven at a low temp for a few hours (since I was away from home for the afternoon), and ended up with dry ham! It tastes okay, but I’ll try the crock pot next time! Thanks for your reply!

  45. Vicky says:

    Hi Mel. I’m making this ham today and wondering if the baking portion could be done in the slow cooker? Have you tried it? Or maybe baked for a longer time at a lower temp? Thanks!

    • Mel says:

      Vicky – I haven’t tried the baking portion in the slow cooker but actually think it would work just fine as long as it doesn’t get overcooked.

  46. jim says:

    is there ham temperature that i can check for with my thermometer, so to not over cook?

  47. Michelle says:

    I made (and enjoyed) this again yesterday. Just wanted to share an update about what I did with the leftovers- I made this breakfast hash. http://www.plantoeat.com/blog/2011/11/farmers-breakfast-hash/ This ham makes anything it touches magical, and the hash was no exception! ๐Ÿ™‚

  48. Bonnie Cameron says:

    Mel, this ham was absolutely DELICIOUS! I made it last weekend and, boy, was it great! This is Bonnie from PTO, by the way ๐Ÿ™‚ Really love your site – it’s a frequent reference for me!

  49. Leyla says:

    I made this for Easter dinner and it was met with groans of delight!! Definitely a keeper!

  50. Sheree L says:

    I made this for Easter dinner. Cooked & shredded the ham 2 days before. My ham shank was almost 9 lbs, and I used about 1 gallon of vinegar and 2 gallons of water. I didn’t increase the glaze mixture, however, the result was still too sweet for our family. I guess we’re not too hip on sweet meat. I did like that method of cooking a ham shank, though, and may try it again with no glaze! I also made your amazing Carrot Sheet Cake with Whipped Cream Frosting – LOVE IT! Thanks for all you do, Mel. Love your blog and your recipes!

  51. Cearrow says:

    I made this today for Easter and it’s delicious every time!! My family just raved! When I said I was making ham I could see it in their faces they weren’t excited. But they really really loved it.
    I also made it yesterday. I also made it on Thursday. Need I say more? We’ve been eating it like crazy and I have spoiled my man sending it to work with him for his lunch. He always wants me to make this and he never asks me to repeat ANYTHING and I definitely haven’t three times in a week. That means out of all my years of cooking this goes in top ten all time favorite dishes! Which you monopolize as owning at least 7 of those.
    I only wish I could have made the Parker house rolls I planned on, but I was busy and it takes so much time, and bread is the only thing I can’t just read the recipe once and wing it, I have to go back and keep reading again, and being extra careful. But it is divine by itself. This ham really is life changing!

  52. Joy says:

    I have to admit I was skeptical so I decided to do it in advance just in case I needed to rush out and get a spiral sliced ham for Easter. I boiled and shredded it yesterday. Mine was an 8.5 lb. ham. I covered my pan with the lid askew so I didn’t lose much liquid. It only took a little over 2 hours before the top bone was exposed. I shredded it, refrigerated it and took it out today to do the glaze. I am no longer a skeptic. I am not really a ham eater, but I believe this recipe has changed my mind. I can’t wait for the family to eat it (if there is any left. I keep sampling) Thanks to you and your friend Mel.

    Also, I did mine inside the house and while there was a little hint of a vinegar smell it was not overpowering and there is just a hint of vinegar in the meat that I tasted before baking it with the glaze.

  53. Karen says:

    This may be a silly question, but I am in the process of boiling the ham now and have noticed that the liquid is reduced by at least 1/2 (it’s been boiling for 2 hours). Was I supposed to keep adding liquid to keep it covered? As it is, I used 8 cups of water and 4 cups of vinegar for a 6 pound ham. Thanks!

    • Mel says:

      Hi Karen – if the liquid has reduced enough that the ham is pretty exposed without liquid covering it, then yes, gradually add liquid again until the ham is mostly covered.

  54. Joanna says:

    ‘Im thinking of trying this amazing sounding ham this weekend. I wondered if you’ve ever done it in stages? I would like to boil it on Saturday night, shred it and refrigerate it. Then add the glaze ingredients Sunday after church for the final step. Would you advise against this?

    Thank you!!

    • Mel says:

      Hi Joanna – yes, you could definitely do this in stages! I’ve done that before…boiling the day before and the refrigerating after it has been shredded. Then top it with the glaze and bake it on Sunday. Should work great!

  55. […] kind of mad at me for that. And anyway, there are tons of other resources for that (have you seen this brown sugar baked ham recipe from my friend Mel? It looks amazing). I want to give you back what you’re missing on a gluten […]

  56. […] kind of mad at me for that. And anyway, there are tons of other resources for that (have you seen this brown sugar baked ham recipe from my friend Mel? It looks amazing). I want to give you back what you’re missing on a gluten […]

  57. Melissa says:

    Hi Mel,

    I am going to look for a precooked bone in ham tomorrow when I do my groceries, but my husband is a vegetarian so it would just be for me and thankfully I can freeze it nicely as you pointed out earlier. My question is, if I buy a smaller ham, should I just keep the amounts for everything else the same? Thank you.

    • Mel says:

      Melissa – if your ham is close to the size in the recipe, you should be good, but if it’s half as big, then I would go ahead and decrease everything by half. Good luck!

  58. Angie says:

    I don’t think I commented last year, but I made this for Easter and it was so delicious I can’t wait to make it for Easter again! I know… I don’t have to wait for Easter, but I think it might become a tradition now. Thank you!

  59. […] Recipe: Sweet Baked Ham […]

  60. Ann F says:

    Just made this yesterday with a 7.5 # ham, it was great. I will try the slow cooker method next time, it sounds convenient. Thanks Mel, my family loved it. And I also talk about your website a lot, and my husband knows exactly who I am talking about when I talk about Mel. ๐Ÿ™‚ I am learning a lot from you.
    Ann in Indy

  61. Sweet Brown Sugar Baked Ham | Made From Pinterest says:

    […] atย Mel’s Kitchen Cafeย has shared what is our new Easter dinner. And I think we might have it for Thanksgiving and […]

  62. Beth W. says:

    Hey Mel! I made this your way 2 weeks ago and it was fabulous! However, we don’t have a camp stove and the smell was rough and it took ALOT of vinegar as my pan was huge in order to fit the ham. Today, I put it in my slow cooker. It was a huge ham so it didn’t require as much vinegar to cover it. I cooked it on high for about 7 hours and the ham was much more tender than on the stove. I am putting it back in the slow cooker with the brown sugar to finish it off. We are having a family Christmas this weekend and I am dumping it all in ziplock bags to munch on all weekend. Thanks for a great recipe. OH, and I have a locking lid on my slow cooker and there was no smell AT ALL (which was the main reason I wanted to try it this way.) By the time it was done, the vinegar was so mixed with ham juice that it didn’t have alot of odor left either. YUM YUM!

  63. Natalie B says:

    I just pull this out of the oven and it is fantastic! I made it ahead of time for tomorrow. I took a risk and used a boneless 5lb dinner ham and it worked perfectly. I cut off the outside dark casing(?) before cooking it and otherwise followed all the instructions as you listed. Thanks Mel!!

  64. Marci says:

    Have you heard of anyone doing it with a partially cooked ham? How many versions of ham can there be!

  65. Beth says:

    Made this last night for dinner it was delicious!!!!

  66. Julie Hansen says:

    wow! I’ll never be the same!!

  67. Amanda R says:

    Oh Mel, I made this last night for some new friends and the Elders (party of 11 thank you!). They could not stop saying how good it was. I was pretty nervous when it was boiling, and that it would be too mustardy, but it truly is perfectly delicious and really so easy to make for a big crowd. ( I had a back up plan in mind). I am so excited to enjoy leftovers for a couple days. Glad I could take advantage of the good ham prices too. I’ll definitely be grabbing another ham for the near future, and make it again especially for Easter Dinner. You’re the bomb!!

  68. Amber says:

    Holy moly! I just bought my ham and i’m going to have to use my bath canner to boil it in!! I swear it didn’t look that big in the storeโ€ฆ.

  69. Marlee says:

    My husband found this recipe and we decided to give it a go for our big Easter dinner. It was absolutely amazing! I’ve been thinking about it a lot recently and FINALLY found your recipe again! I can’t wait to make it again! Such a fantastic, fairly cheap meal!

  70. jeanette Carter says:

    I mentioned to my boys I was having ham for thanksgiving. Their immediate response was”Mom, are you making the yummy one, you know, the one you cook in vinegar first.” This has become my “go to” recipe for ham since the first time I made it. Thank you for sharing!

  71. Laura says:

    Thanks for your response, Dan. Glad it worked 3 days in advance!

  72. Dan says:

    I boiled it 3 days ahead when I made it this summer, and it came out perfectly. I’m making it again for a party this weekend.

  73. Laura says:

    I saw a question about boiling the ham 3 days in advance. I am wondering if anyone has boiled the ham 3 days in advance? I am planning to make this for my son’s christening & the earlier I can make it ahead of time, the better for my sanity! ๐Ÿ™‚

  74. Laura says:

    I am so excited to try this recipe! I am in the middle of a test run on the recipe – more b/c I had half of a bone-in ham leftover & I was getting hungry just reading the recipe! Since I am using a small ham, I did not have to layer the ham – just one layer in an 8×8 pan. Should I adjust the hour baking time? Also, am planning to make this for my son’s christening next week where I will be serving a bunch. I saw in the comments a question about boiling it 3 days in advance….am wondering if anyone has tried it that much in advance. Thanks!

  75. So I made this today and just used a large crock pot on high. The water didn’t totally submerge the ham, but close. I just turned it part way through cooking and cooked it for longer (about 4 hours). I put the shredded ham in a ziplock bag and shook it up with the mixture. I’m going to put it on pretzel bread (Costco has rolls that are in the bakery dept that are so good). Then I make this amazing soup that has basil, tomato bean and ham (I reserved some before the last step). Perfect fall meal for book club.

    Thanks for this great recipe!

    Blog on

  76. Susan says:

    Before finding this recipe, I prepared ham for distinctly special meals only, and used the inevitable leftovers for sandwiches, ham and eggs, tiny ham-stuffed tomatoes, or as an addition to macaroni and cheese (a nice layer of ground ham does wonders).With this recipe, there are no leftovers, but I wish there were! This ham is great on a biscuit for breakfast, on a roll for lunch, and really delicious with mashed potatoes and broccoli for dinner. It even tastes good cold! I have made this several times now, and have tried various types of vinegar. I feel the plain old white stuff works best.

  77. Dan says:

    I’ve got a small smoked ham from a friend’s farm — like about 4 lb. Thoughts on how long to cook it in each step?

  78. Candace says:

    I have a funny story about this ham. I made it for Easter and I just couldn’t throw away the vinegar/ham “broth” so I froze it, thinking I’d boil some potatoes in it another day. Fast forward to several months later when I was making a tortilla soup and I pulled out the ham “broth” thinking it was chicken broth.

    Yeah, I don’t recommend that. I kept taking bites thinking, why is this vinegary? I didn’t put any vinegar in it. Hmmm….

    But the ham was delicious. And I bet boiled potatoes in the leftover broth would be delicious too.

  79. Susan says:

    Me again! Ok, so last week, I used apple cider vinegar to prepare this ham. It was so freakin’ good, that I bought some white vinegar and another ham! Survey says….(drum rolll please)…THIS IS A TERRIFIC RECIPE EITHER WAY, but the apple cider vinegar gives it a little extra something, in my opinion. Happy Mothers’Day!

  80. Scott says:

    Any update on how apple cider vinegar did? I have some homemade stuff here and am wondering if I should try that or go with the white vinegar.

  81. Susan says:

    I made this ham and commented on May 5th, but forgot to mention that I was all out of white vinegar, and used apple cider vinegar instead. It was delicious! Next time though, I will make sure I have white on hand. I am anxious to know if it makes any difference. Thanks again for this keeper!

  82. Denise says:

    I made this ham for Easter and it turned out perfectly! I could not quit nibbling on it from the time I was shredding it (pre-glazed) until it was done. I took leftovers to work and got so many compliments on it. Most could not believe it was boiled with vinegar! I followed your recipe to the “T” and even boiled it the day before. It made preparing the rest of Easter dinner a breeze! Thanks for the recipe. I found it on Karly’s blog, Buns In My Oven.

  83. Susan says:

    I first saw this recipe shortly before Easter, after I had purchased a spiral ham. So I waited. Until now. Came home late, but put it on the stove anyway. It is 11 pm. The best ham ever ever ever just came out of my oven. I do have to be in to work early tomorrow morning, but the ham commanded me to make it some biscuits. Your drop biscuits are in the oven now…it is 11:15 pm. This will be an historic midnight snack! Thanks for this really easy, unique and tasty recipe!

  84. Anne says:

    I have a butt ham in the fridge just waiting for this recipe. I’m excited to make the biscuits to go along with it too! What is your opinion on using apple cider or white wine vinegar instead? I never use regular vinegar in cooking, but I’m willing to make an exception if necessary. ๐Ÿ˜‰

    • Mel says:

      Hi Anne – I’ve only ever used white vinegar for this recipe, although you might read through the comments; I can’t remember if someone else made a vinegar substitution with good results.

  85. Erica Williams says:

    This was a fantastic way to cook a ham! Loved it!

  86. 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!

  87. 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!

  88. Tomi Ann says:

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

  89. BJ says:

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

  90. 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.

  91. 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. ๐Ÿ™‚

  92. Rachel says:

    This turned out so yummy!!! Thank you for this recipe!!! ๐Ÿ™‚

  93. 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!

  94. 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!

  95. 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!

  96. 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 ๐Ÿ™‚

  97. 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!

  98. 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.

  99. 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.

  100. 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!

  101. 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!

  102. 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 ? —

  103. 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! ๐Ÿ™‚

  104. Carrie says:

    I made this for Easter and we loved it!

  105. 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.

  106. 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.

  107. 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!

  108. 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. . . .

  109. 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.

  110. 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!

  111. 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!

  112. Boe says:

    Hi Mel! Thanks for answering my question yesterday about the carrot cake cheesecake ๐Ÿ™‚ 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!

    • 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!

  113. pj says:

    We are shredding the ham as we speak for Easter dinner. ๐Ÿ™‚

  114. 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!

  115. 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! ๐Ÿ™‚

  116. 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.

  117. Stephanie says:

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

  118. 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!

  119. 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!!!

  120. 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?

    • 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.

  121. 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 ๐Ÿ˜‰

  122. 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.

  123. Meagan Dow says:

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

  124. 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?

    • 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.

  125. 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!)

  126. 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.

  127. 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!

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

  129. 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.

    • 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.

  130. carrian says:

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

  131. 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!

  132. 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?

    • 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.

  133. 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.)

  134. 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!

  135. Bri says:

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

  136. Minnesota Red says:

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

  137. 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!

  138. 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…

    • 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.

    • Heidi says:

      Did you end up trying it? We bought a hog and I’m on the boiling stage right now. I used Cooks Country’s recipe for the ham to slow roast it and now I’m moving on to Mel’s recipe. I’m curious how it turned out. And I’m learning that a ham is just another pork roast until you…cure it?! I think. I hope it’ll still be good:)

  139. 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 ๐Ÿ˜€

  140. 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 !

  141. 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??

  142. 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.

  143. 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 jamรณn”).
    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! ๐Ÿ˜‰
    Either way, that’s a nice-lookin’ city ham you got there.


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

  145. 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.

  146. Allison says:

    Looks yummy! Does the sauce have a mustardy flavor?

    • 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.

  147. 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.

  148. 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!

    • 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. ๐Ÿ™‚ 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!

  149. Ashley says:

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

  150. 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!


    • 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?

  151. Tami says:

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

  152. 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 ๐Ÿ™‚

    • 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.

  153. 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.

  154. Ruth says:

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

    • 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. ๐Ÿ™‚

  155. 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.

  156. 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?

  157. Alisha says:

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

  158. 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.

  159. 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!

  160. Tibby says:

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

  161. 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

    • 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!

  162. 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.

  163. 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 …

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

  165. 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. ๐Ÿ™‚

    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. ๐Ÿ™‚

  166. 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!

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