Ginger-Glazed Baked Ham



  • 1 (7 to 8 pound) fully cooked, bone-in ham butt or boneless ham
  • 6 cups unsifted all-purpose flour
  • 2 tablespoons ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon ground cloves


  • 1 cup ginger ale
  • 1/2 cup brown sugar, packed
  • 1 tablespoon grated orange peel
  • 1 cup orange juice
  • 1 tablespoon ground ginger
  • About 24 whole cloves


  1. Heat oven to 325 degrees F. Wipe ham with damp paper towels.
  2. In large bowl combine flour, 2 tablespoons ginger, the cloves and salt; mix well. Gradually add 2 cups cold water, mixing well with fork. On a lightly floured board, mold dough around top and sides of ham.
  3. Place on rack in shallow roasting pan; insert meat thermometer in center away from bone and bake until internal temperature is 130 degrees F (about 2 hours).
  4. Meanwhile, make glaze. Combine ingredients in small saucepan; bring to boiling, stirring. Reduce heat and simmer, uncovered, and stirring occasionally for 40 to 60 minutes (glaze should measure 1 cup).
  5. Remove pastry covering from ham; discard. With a sharp knife, lift off skin. In outside layer, make diagonal cuts, 1 1/4 inches apart, to form a diamond pattern. Stud center of each diamond with a whole clove.
  6. Brush ham well with glaze and bake for 25 minutes, brushing twice more. Ham will be shiny and glazed.

Yield: 12 generous servings

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