This recipe is all about a easy do-it-yourself ham glaze made with brown sugar, honey, Dijon mustard, orange marmalade, and recent orange zest. You may use a totally cooked spiral-cut ham (bone-in or boneless) and bake it low and sluggish with the glaze. It caramelizes within the oven and turns into a wealthy sauce for serving. Among the finest baked ham recipes for Easter, Christmas, or a Sunday roast.

Finest Glazed Ham for Easter and Christmas

Glazed ham has all the time been one in every of my household’s favourite traditional vacation major dishes for Easter and Christmas. This yr, I took our conventional vacation ham to the following degree with a beautiful honey brown sugar glaze that now additionally contains … orange marmalade, Dijon mustard, and recent orange (plus crimson pepper flakes and recent thyme)!

This combo turns a baked ham right into a shiny, caramelized centerpiece totally brushed in and out with a sticky, shiny glaze – actually, a vacation masterpiece.

It is a simple, dependable recipe, but it surely’s additionally severely scrumptious and visually beautiful, similar to my different vacation mains corresponding to Stuffed Pork Tenderloin, pan-seared Filet Mignon with Mushroom Sauce, and Roast Leg of Lamb.

The Secret to the Finest Ham Glaze

Many easy brown sugar glazed ham recipes can depart you with a glaze that slides proper off whether it is too skinny. To stop that, I simmer mine till it has a thick, nearly jam-like consistency earlier than it ever touches the ham, so it clings to the floor and settles into the spiral cuts reasonably than operating off.

Orange marmalade may appear to be an uncommon place to begin for a ham glaze recipe, but it surely’s among the best issues you should utilize.

In contrast to straight orange juice, marmalade is already cooked down and concentrated, with a pure thickness from the fruit’s pectin. It additionally contains bits of orange rind, and I additionally add recent orange zest. That creates the sticky, shiny, caramelized look we’re on the lookout for in an ideal baked ham.

The Secret to Juicy Baked Ham

I take advantage of a steam methodology when baking the ham. Pouring apple cider and hen broth into the underside of the roasting pan creates a damp atmosphere contained in the foil tent that stops the floor of the ham from drying out in the course of the first lengthy bake.

By the point I take away the foil for the ultimate caramelization, the ham is already moist and heated by way of. It additionally prevents the pan from scorching and offers me flavorful pan juices to spoon over the ham when serving.

Selecting the Finest Ham

The ham you begin with issues simply as a lot because the glaze. For this recipe, I take advantage of a totally cooked, boneless spiral-cut ham, ideally smoked, within the 6 to eight pound vary. This is what every of these phrases means and why they matter:

• Totally cooked vs. uncooked ham. A totally cooked ham (additionally labeled “able to eat”) simply must be heated by way of to an inner temperature of 140°F (60°C). A uncooked or “recent” ham requires a for much longer prepare dinner time and a special methodology totally. For a glazed ham recipe like this one, you all the time need absolutely cooked.
• Spiral reduce. The pre-sliced spiral reduce is my first alternative because it permits the glaze to seep between each layer of the ham because it bakes, so every slice is coated reasonably than simply the outer floor. It additionally makes carving easy on the desk. For those who use a complete, uncut ham, rating it in a crosshatch sample about an inch deep so the glaze has someplace to go.
• Smoked vs. unsmoked. I particularly name for a smoked ham right here as a result of the smoky base pairs superbly with the sweetness of the honey brown sugar ham glaze in a method {that a} plain cured ham would not. Most hams labeled “absolutely cooked” on the grocery retailer are frivolously smoked – that is precisely what you need. For those who see “hickory smoked” or “hardwood smoked,” even higher.
• Bone-in vs. boneless. My recipe makes use of boneless ham for simpler slicing and extra even portioning, particularly for a crowd. Bone-in hams have barely extra taste and have a tendency to retain moisture slightly higher, however both works. Simply notice that cooking occasions will range considerably between bone-in and boneless, and likewise primarily based on the load.
• Dimension. I like to recommend a 6 to 8-pound ham that feeds 12 to twenty individuals, which is right. For those who’re feeding a bigger crowd, scale up – the honey brown sugar ham glaze recipe doubles simply, and prepare dinner time will increase by about 20 to Half-hour per extra pound.
• What to search for on the retailer. Attempt to keep away from a ham that is already closely glazed or flavored, since that may compete together with your do-it-yourself glaze. I additionally wish to test the label and purchase one marked absolutely cooked or able to eat, as a result of this recipe is actually about reheating and glazing the ham correctly, not cooking it from uncooked. Additionally, search for hams labeled “ham with pure juices” reasonably than “ham, water added” if attainable. The previous has a greater texture and will not get watery when baked.

The Substances for Honey Brown Sugar Ham Glaze

• Dijon mustard: That is the ingredient that retains the glaze from being one-dimensionally candy. Do not skip it and do not substitute yellow mustard, which is sharper and vinegary. Entire-grain Dijon additionally works superbly and provides texture.
• Brown sugar: Mild or darkish each work. Darkish brown sugar has a stronger molasses taste and makes the glaze slightly richer. I normally use darkish after I need a deeper colour and a extra pronounced caramelization.
• Honey helps the glaze develop that lacquered end. You’ll be able to substitute pure maple syrup for a barely totally different however equally good consequence.
• Orange marmalade: That is the bottom of the glaze and what provides it that thick, jammy texture. It provides sweetness, bitterness, and citrus unexpectedly. If you do not have marmalade, apricot jam is the closest substitute.
• Butter: Emulsifies the glaze and makes it shiny.
• Orange zest and juice: I take advantage of a big Valencia or Cara Cara orange. The zest is the place many of the citrus punch lives, so do not skip it. For those who’re out of recent oranges, a splash of OJ and a little bit of lemon zest will get you many of the method there.
• Salt and black pepper: Sure, even in a glaze. The salt is important for steadiness.

Julia’s Professional Suggestions for Glazing Ham

I glaze the ham in three layers as a result of that approach makes all of the distinction. The primary coat goes on earlier than I cowl the ham with foil, the second after the foil comes off, and the final layer of ham glaze is served on the facet for dipping or drizzling.

This methodology creates a lacquered, caramelized exterior with out burning the sugars too early within the bake. I examined this recipe to be foolproof, so YOU DON’T HAVE TO stress over the vacation dinner and may take pleasure in a extra relaxed cooking expertise as a substitute.

140°F Is the Goal Inside Temperature

Verify the interior temperature; don’t simply observe the baking occasions. Ovens range. The goal is 140°F (60°C) for a totally cooked ham.

Inserting an instant-read thermometer into the thickest half (avoiding the bone if relevant) is the one dependable approach to know when it is executed. Do not skip this step.

Serving Concepts

I wish to serve this honey brown sugar glazed ham on a big platter, both entire or partially sliced so visitors will help themselves. Spoon among the heat glaze and pan juices excessive for shine, then garnish with orange slices, thyme sprigs, or recent herbs.

It is a phenomenal vacation ham centerpiece for Easter, Christmas, or any particular dinner, and it pairs particularly properly with traditional sides that may absorb all that sweet-savory glaze:

• Bread: Serve this glazed ham recipe with garlic butter dinner rolls, a do-it-yourself bread machine loaf, or garlic bread to absorb the pan juices. 
• Potatoes: Serve baked ham with my Straightforward Scalloped Potatoes or Mashed Potatoes with Roasted Garlic – a traditional pairing that matches any vacation menu.
• Inexperienced beans: Inexperienced beans are all the time a pure match for honey glazed ham. I really like serving it with easy lemon-garlic Parmesan inexperienced beans, festive Inexperienced Beans Bundles Wrapped in Bacon, or my Inexperienced Bean and Butternut Squash Pasta Salad if I would like one thing slightly extra colourful and sudden.
• Asparagus: Roasted asparagus is one other nice facet for smoky baked ham. My Oven-Roasted Asparagus with Bacon and Parmesan is all the time a crowd-pleasing possibility!
• Roasted greens: This ham goes superbly with roasted vegetable sides, particularly if you need steadiness for the candy glaze. I extremely suggest Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries as a colourful facet dish. My roasted candy potatoes and broccoli, carrots, or Brussels sprouts with bacon additionally work very well right here.
• Salads: Serve this vacation ham with my Apple Spinach Salad, colourful Christmas Salad with Mandarin Oranges, or with fan-favorite Strawberry Spinach Salad. 
• Leftover concepts: Chilly glazed ham on a crusty slice of rye bread with Dijon is tough to beat. You may as well cube it for fried rice or serve it with my cilantro-lime black bean rice. Chop it right into a frittata, stir it right into a sausage potato soup, or layer it right into a breakfast hash. 

Extra Vacation Mains

• Roasted Entire Duck
• Pan-Seared Ribeye Steak (with finest steak marinade)
• Stuffed Pork Tenderloin (with bacon, spinach, pecans, and dried cranberries)
• Beef Bourguignon (French Pink-Wine Beef Stew)
• Roast Leg of Lamb (with mustard herb garlic crust)
• Puff Pastry Rooster Pot Pie (in a forged iron skillet!)
• Braised Brief Ribs (with mushrooms and creamy yellow polenta)