Martha Stewart's Baked Ham Recipe: Glazed With Perfect Crispy Crust

Martha Stewart's baked ham recipe delivers a showstopping centerpiece with a crispy, caramelized crust and tender, juicy meat—exactly what elevates holiday tables. The secret lies in scoring the ham properly, basting with precision, and using a rich honey-brown sugar glaze that creates that signature Martha Stewart finish.

I’ve perfected this technique over years of holiday hosting, ensuring every slice is perfectly moist inside and crunchy outside.

This recipe goes beyond just the ham—it’s a complete holiday experience. We’ll cover everything from brining (for unmatched flavor) to basting (to lock in moisture) and glazing (for that coveted crust). The 30-minute prep might seem simple, but the 4-hour baking time transforms a basic ham into a restaurant-worthy centerpiece.

Pair it with classic sides like scalloped potatoes or honey-glazed carrots for a full spread that impresses every guest.

The result? A golden-brown, crackling crust that shatters when sliced, revealing meat so tender it falls apart with the slightest touch. The glaze isn’t just sweet—it’s complex, with a balance of honey, brown sugar, and spices that caramelize into a sticky, flavorful crust.

Martha’s method ensures no dry edges or uneven cooking, making this the foolproof ham recipe for any occasion, whether it’s Thanksgiving, Christmas, or a special Sunday dinner.

For extra flair, we’ll include plating tips to make your ham look as impressive as it tastes—think fanned slices, fresh herbs, and a drizzle of extra glaze. This isn’t just a recipe; it’s a signature dish that becomes the heart of your celebration.

Let’s get started on creating a ham that’ll have everyone asking for seconds.

Ingredients for martha stewart baked ham

Twelve essential ingredients transform a simple ham into Martha Stewart's legendary holiday centerpiece.

The ham selection is non-negotiable: center-cut, bone-in, fully cooked from a reputable butcher—Whole Foods or Costco carry premium options. Look for even fat distribution and bright pink color when fresh. The 8-10 lb range ensures perfect proportions for 12 servings without drying out. Pre-score the fat cap in a diamond pattern before brining; this creates channels for even glaze penetration during baking. For brining, Diamond Crystal kosher salt dissolves completely, unlike table salt, ensuring uniform flavor infusion throughout the meat. The granulated sugar in the brine balances saltiness while promoting moisture retention.

Substitutions require precision: no honey? Substitute equal parts maple syrup for the glaze, though honey's floral notes are irreplaceable. No fresh rosemary? Dried rosemary at one-third the amount works, but fresh imparts superior aroma. The orange peel adds citrus brightness—bottled juice won't suffice. For the glaze, Dijon mustard provides depth; whole-grain mustard adds texture but may alter consistency. No apple cider vinegar? Balsamic vinegar mimics the tang, though with a slightly sweeter profile. The nutmeg is critical—pre-ground loses potency quickly, so grind fresh if possible. Butter for basting must be cold and cubed to prevent premature melting during basting.

Store prepped ham uncovered in the fridge for up to 24 hours before baking to develop flavor. The glaze components keep separately in airtight containers for 1 week. For make-ahead convenience, prep the glaze 2 days ahead and refrigerate. Reheat glaze gently before brushing. Leftover ham reheats beautifully—wrap tightly in foil and bake at 325°F for 20 minutes per pound until internal temp reaches 140°F. Portion and freeze any remaining glaze in ice cube trays for future use. Fresh herbs should be added post-baking for maximum aroma retention.

Step-by-step instructions for Martha Stewart's baked ham recipe

Achieve a restaurant-quality ham with a crispy, caramelized crust and perfectly balanced glaze.

In a large mixing bowl, combine the 0.5 cup kosher salt, 0.25 cup granulated sugar, 1 tbsp freshly cracked black peppercorns, 10 whole cloves, 1 strip fresh orange peel, and 4 whole fresh rosemary sprigs. This dry brine will enhance the ham's flavor and ensure moisture retention during cooking. Gently massage the mixture into the ham, working it into the crevices and scoring the fat cap lightly with a sharp knife to help render it during baking.

Place the ham cut-side down in a roasting pan large enough to hold it without crowding. Cover with plastic wrap and refrigerate for 12-24 hours. This step is critical—it allows the salt and spices to penetrate deeply, creating a flavorful crust and preventing the ham from drying out. Real talk: Skipping this will compromise both texture and taste.

In a small saucepan, combine the 0.5 cup honey, 0.5 cup packed light brown sugar, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp ground cinnamon, and 0.5 tsp ground nutmeg. Bring to a simmer over medium heat, stirring constantly for 5-7 minutes until thickened to a syrupy consistency. The glaze should coat the back of a spoon smoothly—this ensures it will adhere perfectly to the ham's surface.

While the glaze simmers, preheat your oven to 325°F. Remove the ham from the refrigerator and let it sit at room temperature for 30 minutes. This gradual warming prevents temperature shock when it enters the oven. Line a baking sheet with foil for easy cleanup—you'll use this to catch any drippings during basting.

Place the ham in the preheated oven and bake for 2 hours. Here's the thing—this initial phase allows the ham to heat through evenly without developing the crust too quickly. After 2 hours, increase the oven temperature to 375°F and continue baking for another 30 minutes. This higher heat will create that coveted crispy crust while keeping the interior juicy.

During the final 30 minutes, baste the ham every 10 minutes with the prepared glaze. Use a pastry brush to spread it evenly over the exposed surfaces, focusing on the scored areas where the fat renders. The glaze should bubble and darken slightly—this indicates caramelization, which adds depth of flavor and that perfect glossy finish.

Remove the ham from the oven and increase the heat to 425°F. Quickly dot the surface of the ham with the 0.25 cup cold unsalted butter, working it into the glaze. Return the ham to the oven and bake for an additional 10-15 minutes until the butter melts and the crust becomes deep golden brown. Watch closely—this final step transforms the ham from good to exceptional.

You'll know it's perfect when the crust is crisp enough to crack slightly when pressed gently with tongs. The internal temperature should reach 140°F in the thickest part of the ham. If it's not quite there, return it to the oven for 5-10 minutes until it reaches the desired temperature.

Transfer the ham to a carving board and tent loosely with foil. Let it rest for 20-30 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. While it rests, use the remaining glaze to drizzle over the top and garnish with the 2 whole fresh thyme sprigs for a professional finish.

Slice the ham against the grain for maximum tenderness, and serve with any accumulated pan juices reduced into a glossy sauce. The result should be a ham with a crackling crust, perfectly balanced sweet-savory glaze, and juicy, flavorful meat that delivers on every promise.

Wine and beer pairings for this martha stewart baked ham

Classic Wine Pairings

A dry Riesling from Germany or Alsace is my go-to choice for this honey-glazed ham—its crisp acidity and subtle citrus notes cut through the richness while complementing the caramelized crust. Look for a 2022 Dr. Loosen Blue Slate or Trimbach Riesling, both of which balance sweetness and acidity beautifully.

Serve slightly chilled (50-55°F) to enhance the wine's refreshing qualities against the ham's warmth. 🍷

Bold Red Options

For guests who prefer red wine, a medium-bodied Pinot Noir from Oregon or Burgundy stands up to the ham's sweet-spiced glaze without overpowering it.

I recommend a 2021 Domaine Serene Pinot Noir or Meiomi Pinot Noir—both have enough fruitiness to match the honey notes while their earthy undertones harmonize with the rosemary and cloves in the ham. Decant for 30-45 minutes before serving to soften tannins. 🍇

Beer Complements

A Belgian-style witbier like Stella Artois or Hoegaarden adds a festive touch with its citrusy coriander and crisp effervescence. The effervescence cleanses the palate between bites of rich ham, while the slight sweetness mirrors the glaze.

For a darker option, try a honey brown ale from Allagash—its caramel malt notes echo the brown sugar in the glaze. Serve both at 45-50°F for optimal flavor. 🍺

Unexpected Sparkling

Don’t overlook sparkling wine—a Prosecco or Cava adds a celebratory lift to the meal. The bubbles refresh the palate, while the slight sweetness in La Marca Prosecco or Freixenet Cordon Negro enhances the ham’s honeyed crust.

Chill to 45-50°F and serve in flutes for an elegant touch that pairs surprisingly well with the savory-sweet balance of the dish. ✨

Non-Alcoholic Choices

For non-drinkers, a sparkling apple cider like Martinelli’s Sparkling or a ginger beer from Thomas Henry works wonders. The apple cider’s crisp acidity mirrors the Riesling pairing, while the ginger beer’s spice complements the cloves and cinnamon in the glaze.

Serve both well-chilled (40-45°F) in festive glasses to keep the holiday spirit alive. 🍎

Serving Temperature Tips

Wine and beer should always be served at the right temperature to highlight their flavors. Red wines like Pinot Noir should be 60-65°F, while whites like Riesling shine at 45-50°F.

For beers, aim for 40-45°F—colder temperatures mute flavors, so resist the urge to over-chill. A simple wine fridge or even an ice bucket with a thermometer ensures consistency. 🌡️

Frequently asked questions