Cynthia’s Baked Ham

Cynthia's Baked Ham
Image © Cynthia Nelson

“Fat or lean, sweet or salty, hot or cold – a moist, juicy ham is a Christmas staple in the Caribbean!” – Cynthia Nelson, Tastes Like Home

Cynthia’s Baked Ham
Cook Time
2 hrs
Course: Main Dish
Cuisine: Caribbean
Author: Cynthia Nelson
  • 1 whole ham cured and fully cooked, defrosted
  • Spicy or country-style mustard
  • Whole cloves
  • For the glaze:
  • 1/2 cup of your favourite jam
  • 3 Tbsp. tap water
  1. Line the baking pan with aluminum foil, insert rack and set aside. Preheat oven to 350 degrees F.
  2. Remove rind (skin) from the ham by running a knife along the edge and peeling it back with your hands. Store the skin for use in other dishes.
  3. Slice off some of the excess fat but be sure to leave at least ¼-inch of the fat so that the ham can self-baste.
  4. Score top fat of ham into squares or diamond shapes. Rub all over the top and sides of the ham with mustard then stud with cloves. You can put the cloves in the center of the diamond cut or at the edges of each square.
  5. Transfer ham to the rack and roasting pan and place in the oven. Bake for 20 minutes per pound or until it reaches an internal temperature of 140 degrees F.
  6. While ham is baking, add jam and water to a small saucepan, mix together and heat gently. You want the water to loosen the jam so that when mixed together it will become a thick sauce.
  7. Half an hour before the ham is due to finish cooking, remove the oven and brush with the glaze. Return ham to the oven and bake for 15 minutes, remove it and glaze the again. Bake for 15 more minutes.
  8. At the end of the last set of 15 minutes brush ham with any remaining glaze and remove from oven. Let rest for 20 to 25 minutes before slicing and serving.
  9. Cooking Time: if your ham is 6 pounds, it will need to bake for at least 2 hours.
This recipe was published in the December 2015 edition of Cooking Sense magazine.
Cynthia Nelson

Journalist, Cookbook Author, Lecturer, Photographer. I write about food and life in the Caribbean. My interest is in food and how it shapes our identity.

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