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A platter of baked ham with roasted potatoes.

Baked Ham With Crumb Topping

This succulent Baked Ham stands out from the crowd with a spiced brown sugar glaze and a crunchy crumb topping, the perfect antidote to salty smoked ham.
Course Main Course
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 2 hours 30 minutes
Resting time 30 minutes
Total Time 4 hours
Servings 12 people
Calories 516kcal




  • Line rimmed baking sheet with aluminum foil; set wire rack in sheet. Place 12-inch square of foil in center of rack. Set ham on foil, flat side down, and cover it with oven bag, tucking bag under ham to secure it. Let ham sit at room temperature for 1 1/2 hours.
  • Adjust oven rack to lowest position and heat oven to 325 degrees. Bake ham to 100 degrees, about 2 hours. (Lift bag to take temperature; do not puncture.)
  • Meanwhile, combine sugar, brown mustard, vinegar, dry mustard, ginger, and cloves in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium-low, and simmer until reduced to 3/4 cup, 15 to 20 minutes. Let cool while ham cooks.
  • Combine panko, parsley, oil, salt, and pepper in bowl. Remove ham from oven, discard oven bag, and let ham cool for 5 minutes. Increase oven temperature to 400 degrees.
  • Brush ham all over with brown sugar-mustard mixture. Press panko mixture against sides of ham to evenly to coat. Bake until crumbs are deep golden brown, 20 to 30 minutes. Transfer ham, flat side down, to carving board and let rest for 30 minutes. Carve and serve.



  1. Bone-in ham: For the most flavor, look for a shank end (or shank portion) ham, which has a fattier meat, more flavor, and has one long bone for easier carving. A butt-end (or butt portion) ham is delicious, too. It just is a little leaner and is a little more work to carve.
  2. Spicy brown mustard: Or substitute Dijon mustard.
  3. Panko breadcrumbs: This Japanese-style breadcrumb is commonly used as to coat for deep-fried foods for the crispiest result. You can buy them at the store or make your own panko crumbs.
  4. Yield: This recipe makes generous portions for 8 adults. Estimate about 3/4 pound per person for a bone-in ham and 1/2 pound for boneless ham. If you want extra for leftovers, buy a larger ham than the math above suggests.
  5. Storage: Store leftover ham covered in the refrigerator for up to 4 days.
  6. Make ahead: The glaze can be made one day in advance and refrigerated. Bring to room temperature during the first phase of baking the ham.
  7. Freezer: Baked ham can be cooled and frozen for up to 6 months. Double-wrap, label, and date the ham. Thaw overnight in the refrigerator before use.


Calories: 516kcal | Carbohydrates: 26g | Protein: 34g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 2053mg | Potassium: 515mg | Fiber: 1g | Sugar: 20g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg