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Easy Glazed Ham

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  • 3 or 4 pound canned ham
  • 1/4 cup yellow mustard
  • 1 cup brown sugar
  • Cloves, whole or ground

Canned hams are usually pretty cheap in my neck of the woods, especially when they go on sale. This recipe is a good way to glamourize a plain canned ham and turn it into fancy company fare.
Begin by removing the ham from it's can. I use Hostess hams most often and they come in round cans. I remove both the top and bottom of the can and push the ham through like a push-pop. Place the ham in a baking dish like a pie-pan or an 8-inch square pan.

Use a knife to score the ham about 1/8-inch deep on all the sides. You can do the ends too if you like. This makes the ham pretty and also allows the flavor of the glaze to permeate the ham more fully.
Use clean hands to rub mustard all over the ham. Get the top, bottom and sides. I don't measure the mustard. I squirt it on and rub and then squirt on some more and rub some more. It takes about 1/4-cup to coat the ham. Now measure your brown sugar into a cereal bowl. Scoop it up with your hands and press it firmly onto the ham. Cover the tops and sides. Don't worry about the bottom of the ham. Use all the sugar. If there is any leftover, sprinkle it on top of the ham. If you have whole cloves, press them into the diamonds you made when you scored the ham. This makes it pretty and adds to the flavor. If you don't have whole cloves then sprinkle a little ground cloves over the ham. 

Now place the ham in a 325 oven for about 1-1/2 to 2 hours. Remove it from the oven every 30 minutes or so and baste it with the juices in the pan. You do this by scooping up the pan juices and spooning them over the ham. I use a small ladle to do this part, but a spoon or small metal measuring cup works just as well. Basting the ham gives it a pretty golden glaze and a deeper flavor.  

If the juices in the bottom of the pan get too thick or seem like they may burn then add 1/4 to 1/3-cup of water to the pan to keep the liquid juicy and spoonable. When the ham is golden brown, well glazed and hot throughout it is done. 

Baked hams are pretty garnished with pineapple rings. Gently lay a few of them over the top of the ham right before serving. Serve the rest of the pineapple on the side, or save it for a leftover ham dish later in the week. Serve baked ham with seasoned potato chunks, spinach salad and yeast pan bread. Add brussels sprouts too, if your family likes them (mine loves them). A good dessert would be pineapple upside-down cake, made with the leftover pineapple rings. 

Freezer Cooking

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