The Biltmore House's Tawny Baked Ham

The Biltmore House’s Tawny Baked Ham

Tawny Baked Ham - recipe from Biltmore House near Asheville, that glaze is crispy caramelized perfection - like ham candy and the sauce - it will just about break your heart it's so good

If you’re looking for a showstopper of a ham recipe for a fall or winter holiday, look no further. Simple to make but absolutely stunning, this ham has it all: Great looks and great taste.

The Biltmore House's Tawny Baked Ham
The Biltmore House’s Tawny Baked Ham

A little rub and a little basting build up a gorgeous caramelized crust on the outside of this ham while keeping the inside tender and juicy. Seriously, that crust is almost addictive – it’s like ham candy. A little crisp, a little chewy and yielding to a gentle bite.

The Tawny Baked Ham is surrounded by seasonal dried fruits, plumped in apple cider and Tawny port. (If alcohol isn’t your thing, use all apple cider and about a tablespoon of vinegar.) While those fruits absorb all the flavors of the cider & port, their flavors are melding into that sauce.

That slightly sweet, deep, rich earthy sauce just about steals the spotlight in this dinner. Even my son, raiding the fridge tonight, came to find out what had happened to the sauce (it was buried in the fridge) and he dipped every bite of that ham in it, both at dinner and when he had his midnight snack.

The Biltmore House's Tawny Baked Ham
The Biltmore House’s Tawny Baked Ham

This recipe, as you might have guessed by the name, originally came from the Biltmore Estates. I picked up a cookbook (and a few bottles of wine) on a visit. We had so much fun in the beautiful Asheville area, just taking in the views. That trip was awhile back and I taught the kids to ski for the first time, too.

We served the ham today with mashed potatoes and Brussels Sprouts, but while I was eating this, my mind kept wishing I’d made my Pureed Parsnips, instead of the potatoes. The sharper flavor of those parsnips would have been so marvelous with that sauce. Baked or twice-baked Sweet Potatoes would be good, too.

Since we’re not all Vanderbilts, be sure to buy ham during holiday weeks when it’s at a rock bottom low and the stores are almost giving them away. Hams keep for weeks in the fridge and can be chucked in the freezer if needed. A regular old ham rather than a spiral cut are always going the best bet price-wise & stay moister during cooking.

There’s no better time to pick up dried fruit, either, than right now during the Holiday Sales. Use this recipe to go through any stock you might have from the last year and replenish with sales priced specials (and use coupons) so you’ll have what you need during the upcoming year. Alcohol, too, is very likely to be on sale at a deep discount during holiday weeks.

The Biltmore House's Tawny Baked Ham
The Biltmore House’s Tawny Baked Ham

Biltmore House's Tawny Baked Ham

  • Servings: 16
  • Difficulty: easy
  • Print

  • 9 pound ham, precooked & bone in
  • 1/3 cup Dijon mustard
  • 3/4 cup brown sugar
  • 1 cup apple cider
  • 2 cups total of a mix of any of these dried fruits: dates, prunes, figs, apricots, apricots halved, dried cherries and/or cranberries)
  • 1 cup tawny port

Preheat oven to 350 degrees F.

Remove skin of ham and score fat in a diamond design (about an inch apart; score through the fat to the ham.) Place ham fat side up in a greased or oiled baking dish (large cast iron skillet works well) and rub first with the Dijon, then pack on the brown sugar. Pour the apple cider around the ham.

Insert a meat thermometer, making sure it doesn’t touch the bone, and bake, uncovered, for one hour, basting several times. (Watch the level of the liquid and add a little more if it seems in danger of completely evaporating.)

After the initial hour is up, add the fruit and port and continue to bake another 30 minutes, basting now and then until internal temperature is 140 degrees. Transfer ham to a platter, surround it by the fruit (or add fruit to a compote dish) and add sauce to a saucepan. Reduce the sauce by half. See note if your ham is a different size.

Slice ham and serve ham with the fruit and the sauce.


  • For a cooked ham, the rule of thumb is 10 minutes per pound. The initial cook was 60 minutes. At 9 pounds, this ham will need another 30 minutes. If your ham is another size, adjust accordingly, either subtracting or adding more time.
  • If desired, whole cloves may be inserted in the center of each diamond. Use a sharp object, ice pick, skewer, etc. to pierce the ham, then insert clove in the hole.


I’ll be bringing this to Fiesta Friday #198, hosted this week by two women of great taste; both well seasoned bloggers: Judi @ and Liz @ Spades, Spatulas and Spoons.This is going to be a fun party with all kinds of Holiday foods!

27 thoughts on “The Biltmore House’s Tawny Baked Ham”

  1. I have never seen anyone bake a ham quite like this. I can imagine the port and dried fruits would add to the flavour and help keep the ham moist.

    1. Hi Kyla – I think it’s a bit old fashioned? We love it and it was super moist. I usually toss all the drippings in a soup but they were a little too sweet, so what was left I brushed over chicken wings. 🙂

      1. What a great idea! I also find the drippings to be too sweet for soup sometimes, especially if I add pineapple to the ham. I will have to think of using them for chicken next time! I hate to throw anything away…

  2. Awwwwww the ham was deliciousss and amazing it was not at all dry it was just right all the sides we had with it was good as well. I enjoy all your cooking and especially your hoilday cooking

  3. Mollie, I what a fabulous recipe! I dream about ham on the bone, glazed to perfection come Christmas time. Of course, we’re moving into summer here in New Zealand but I don’t see why that should put me off. Could eat this any time of the year.

    1. Oh, my, I meant that well seasoned in that you’re both great cooks with a few blog years under your belt; I see now that it could have been taken differently! Just know I meant it in the best possible way,, lol!! 🙂 I love this ham and I don’t think I’ve made it for years and years but just ran across the recipe again. 🙂 Now I’ll make it more often.

      1. I just had to laugh when I read it – I am well-seasoned LOL with 6 years under my belt and the next recipe I post will be 1,000! You have a great sense of humor and I thought you were playing with words – I knew what you meant. No harm done at all – I need to laugh more often 🙂 🙂 🙂

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s