Brown Sugar Rum Baked Ham with Sticky Caramelized Glaze

Tight foil traps steam around the fully cooked ham, warming it through without letting the exposed surface dry out before glazing. This brown sugar rum baked ham finishes with a caramelized, sticky glaze and crisp brown edges, while the scored diamond cuts carry sauce into the meat.

The glaze combines dark brown sugar, dark rum, and Dijon mustard, mixed smooth before baking so the sugar has time to dissolve in the rum. A fully cooked, bone-in smoked ham is scored one inch deep in a diamond pattern; those cuts give the glaze channels instead of leaving it only on the exterior.

During the final uncovered intervals, the glaze should look caramelized and the ham should begin to brown, especially along the scored edges. The critical check remains 140°F on a meat thermometer after the covered bake. The water below the rack supports the steam tent. Leaving the ham uncovered for the long initial bake is the common route to a dry surface.

Let the ham cool for a few minutes before moving it to a platter for carving. Greens and fruit make the suggested festive garnish. Leftover ham can be refrigerated, frozen, or used in ham and eggs, casseroles, risotto, potato bake, or bean soup, making the large ham useful beyond the initial dinner.