The Best, Yummiest Glazed Ham
Say whats up to my favourite glazed ham recipe. ♡
I’ll be sincere — I typically discover glazed hams to be overly candy, so this model is all about putting the best sweet-and-savory stability. The glaze begins with a traditional brown sugar and honey base for that wealthy caramelization all of us love, then layers in orange and lemon juice, whole-grain Dijon, soy sauce, garlic, and thyme for further depth and savoriness. The result’s a glaze that’s daring and balanced, with out tipping into sugar overload — the proper complement to good ham!
And because you’re beginning with a totally cooked spiral-cut ham, the method couldn’t be simpler. It’s actually only a matter of gently warming the ham, basting generously, and letting the oven do the heavy lifting whereas your kitchen fills with the coziest vacation aroma.
It’s truthfully one of many best predominant dishes I do know, and it’s all the time such a success on the desk. So the subsequent time you’re planning a vacation meal or particular gathering, I extremely suggest giving it a attempt.
Recipe Ideas
Glazed ham is fairly forgiving, however listed here are a couple of ideas to ensure all the pieces goes completely:
- Let the ham come to room temperature first. Taking it out of the fridge about an hour earlier than baking helps it warmth evenly and keep juicy.
- Hold the oven low and gradual. A 325°F oven warms the ham gently so it doesn’t dry out earlier than the glaze has time to work its magic.
- Use a roasting pan with foil. Lining the pan makes cleanup a lot simpler and helps forestall the sugary glaze from burning onto the pan.
- Simmer the glaze till simply thickened. You’re in search of a pourable, syrupy consistency. It can thicken extra because it bakes on the ham.
- Begin glazing as soon as the ham is warmed via. Ready till the ham reaches about 100°F retains the sugars from burning too early.
- Baste generously and infrequently. Each 20 minutes is good, and don’t neglect to get some glaze between the slices.
- Tent with foil if wanted. If the glaze begins getting too darkish, loosely tent the highest to guard it.
- End scorching if you need further caramelization. A short blast at 400°F or a fast broil on the finish provides the glaze that impossible to resist sticky shine.
Recipe Variations
This glaze is tremendous versatile, so be at liberty to tweak it based mostly on what you like or have available. For instance, you might…
- Swap maple syrup for the honey. Maple syrup will give the glaze a deeper, hotter sweetness if that’s what you favor.
- Add spices. Add a pinch of floor cinnamon or cloves for a extra conventional vacation spice vibe.
- Use pineapple juice. Swap traditional pineapple juice for orange juice for those who want its sweeter taste within the glaze.
- Add bourbon or darkish rum. Stir in a tablespoon or two for a delicate boozy be aware.
- Add rosemary. Be at liberty so as to add some rosemary for a extra earthy taste.
- Add warmth. Add a pinch of cayenne or crushed purple pepper flakes to make the glaze a bit spicy
FAQ
No — simply take away it from the packaging and pat it dry if there’s extra moisture.
For a bone-in ham, plan about ¾ to 1 pound per individual, which leaves room for leftovers (all the time a win).
Sure! The glaze will be made as much as 3 days prematurely and saved within the fridge. Rewarm gently earlier than utilizing.
Bake it lined, preserve the oven temperature reasonable, and cease as soon as it reaches 140°F internally.
Completely — simply cut back the cooking time barely and preserve an in depth eye on the interior temperature.
Description
This glazed ham recipe incorporates a completely balanced sweet-and-savory glaze and a straightforward, foolproof methodology.
- 1 fully-cooked, bone-in spiral-cut ham (7 to 10 kilos)
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons entire grain Dijon mustard
- 1 tablespoon soy sauce
- 3 garlic cloves, smashed
- 2 recent thyme sprigs
- a lot of freshly-ground coarse black pepper, to style (I like to recommend at the very least a beneficiant ½ teaspoon or extra)
- Prep the ham. Take away the ham from the fridge about an hour earlier than baking to convey it to room temperature. Preheat oven to 325°F and place the rack within the middle. Line a roasting pan with foil or spray with nonstick spray.
- Make the glaze. Mix the brown sugar, honey, orange juice, lemon juice, Dijon mustard, soy sauce, garlic, thyme, and black pepper in a medium saucepan. Convey to a delicate boil over medium warmth, then cut back to a simmer. Cook dinner for 10-Quarter-hour, stirring typically, till barely thickened and aromatic. Take away and discard the thyme sprigs (and garlic cloves, if smashed) earlier than glazing.
- Bake the ham. Unwrap the ham and discard any packaging supplies. Place it cut-side down within the ready roasting pan and canopy loosely with foil. Bake for about 12–Quarter-hour per pound, till a thermometer inserted into the thickest half (not touching bone) registers about 100°F.
- Glaze and end. Start basting the ham with the nice and cozy glaze each 20 minutes from this level ahead, loosely tenting with foil between bastings. Proceed baking till the interior temperature reaches 140°F. If the glaze looks like it’s beginning to burn at any level, loosely tent the highest of the ham with aluminum foil. Should you really feel just like the glaze wants further caramelization, take away the foil and enhance the oven temperature to 400°F (or broil for 1–3 minutes) close to the tip, watching carefully to forestall burning.
- Relaxation and serve. Let the ham relaxation for 20 minutes earlier than slicing. Brush with any remaining glaze (getting some between the slices) and spoon a little bit of pan drippings excessive earlier than serving. Take pleasure in!
