This Amish Ham recipe is made with a delicious blend of brown sugar, Dijon mustard, maple syrup, and ground ginger. It takes just a few minutes of hands on time. It is perfect for your next holiday dinner!
Baking a ham is very simple and this old fashioned Amish recipe is so easy to follow. You need just a handful of ingredients and a few minutes of hands on time to prep this ham for the oven.
I am a huge fan of sharing Amish Recipes! Be sure to also check out this Amish Fruit Salad, Amish Mashed Potatoes, and Amish Whole Chicken.
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💭 Why you’ll love this recipe
This recipe is a simple and old fashioned Amish recipe that uses a few ingredients. It is a wonderful dish to make on Thanksgiving, Christmas, or Easter too.
Unlike other ham recipes, the glaze is just whisked in a bowl. There’s no need to cook the glaze on the stove-top beforehand.
🥄 Ingredients needed
For this baked ham, you will need:
- Ham: This recipe is for a fully cooked ham. Amish often cure their own meat including hams. Most hams, even hams from Amish farms are. Your ham should say fully cooked on the package. You do not need to use a ham from an Amish farm or store for this recipe, any fully cooked ham will do.
- Brown sugar, Dijon mustard, ground ginger, apple cider vinegar, and maple syrup: The glaze for the ham. You can substitute honey for the maple syrup, if needed.
- Water: To bake the ham in.
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 325°F. Whisk the ingredients for the glaze together in a bowl (step 1). Add your ham to a large baking dish with the water. Pour the glaze on top of the ham (step 2).
Bake 12 to 15 minutes per pound or until a meat thermometer reads 140°F internally. I used a boneless ham that was 4 pounds so I baked it for about one hour.
🥗 What to serve with this recipe
This ham goes great with so many different side dishes. Some easy ideas are these Amish Mashed Potatoes, Copycat Rudy’s Creamed Corn, Amish Baked Corn, Copycat Chicken Salad Chick Broccoli Salad, or Roasted Vegetable Casserole.
👩🏻🍳 Tips
- Be sure to cook your ham until a meat thermometer reads 140°F.
- Whisk the ingredients for the glaze together well before pouring over.
- You can easily double the glaze if you have a large ham.
🥡 How to store leftovers
Store any leftover ham either in plastic storage bags or an airtight container in your refrigerator. Leftovers will be good for 3 to 5 days after cooking.
You can also freeze leftover ham. I prefer to slice it and store it in freezer safe plastic storage bags for sandwiches.
🥣 Ideas for leftover ham
If you need some recipe ideas that use leftover ham be sure to check out this Old Fashioned Ham Salad and Savory Croissant Breakfast Casserole.
📋 Recipe FAQs
The Amish remove the bone from the ham and smoke their hams with a sugar cure rather than a salt cure. Liquid smoke is not added (it is sometimes added in hams you get from regular grocery stores).
Yes, although like most households ham is usually reserved for special holidays and occasions. It is usually not a everyday meal although diced ham is a common ingredient in Amish casseroles and other dishes.
Amish love comfort food. Foods like casseroles, roasts, cookies, cakes, etc. are typical favorites.
Other Amish recipes:
If you tried this Amish Ham or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Amish Ham
Equipment
- Large baking dish
Ingredients
For the ham
- 3-4 pound ham *
- 1 cup water
For the glaze
- ½ cup brown sugar packed
- 2 tablespoons maple syrup or honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ teaspoon ground ginger
Instructions
- Preheat your oven to 325°F.
- Whisk the ingredients for the glaze together in a bowl.½ cup brown sugar, 2 tablespoons maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, ¼ teaspoon ground ginger
- Add your ham to a large baking dish with the water. Pour the glaze on top of the ham.3-4 pound ham, 1 cup water
- Bake 12 to 15 minutes per pound or until a meat thermometer reads 140°F internally. I used a boneless ham that was 4 pounds so I baked it for about one hour.
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