How To Make Sam’S Choice Ham Glaze? 97 Most Correct Answers

A beautiful baked ham is the best centerpiece we can imagine for holiday meals. It looks impressive (especially with a glossy ham glaze) but takes very little effort to bring to the table. Fortunately, there are many ways to cook a ham. You can bake ham, grill it, or even cook it in a slow cooker! Even if your oven is full of festive side dishes or cakes, you have other appliance options. We’ll explain how to cook ham all these ways, and give you tips on carving and choosing a ham when you’re at the grocery store.

Cooking a ham in the oven

If you want to learn how to bake ham, it’s just a few steps – prepare the ham and bake it! It’s pretty straightforward, as most hams you can buy in the supermarket are already cooked. Follow these instructions for tender, perfectly cooked ham.

Blaine Trenches

Step 1: Preheat the oven and prepare the ham

Preheat oven to 325°F. You don’t have to wash a ham before baking. If you ask us, baked ham is delicious even if you just don’t; However, if you use a chef’s knife to carve a diamond pattern into the outer layer and apply a glaze while it’s baking, the ham becomes a showy centerpiece and adds flavor. Use your chef’s knife ($110, Sur la Table) to make diagonal cuts about 1 inch apart on the ham. Cut through the surface of the ham so the glaze penetrates the ham. If desired, add whole cloves to the ham for decoration and seasoning. It’s easier to tuck them in where the cuts intersect. (Remove the cloves before eating the ham.)

Step 2: Bake the ham

Place the ham on a wire rack in a shallow skillet. Stick an ovenproof thermometer in the middle of the ham. (It should not touch the bone of a bone-in ham.) Bake uncovered in preheated oven until ham reaches desired temperature (140°F for par-cooked ham). Since cooking times will vary depending on the size and type of ham, use the times below as a guide.

Step 3: Glaze the ham (if desired)

If you’re using a glaze, it’s best to apply it during the last 15 to 20 minutes of the bake time. If you glaze the ham earlier, the sugar in the glaze can cause it to burn. Pull out the oven rack and use a pastry brush ($12, Target) or spoon to coat the ham in glaze. Keep baking. Reserve the remaining glaze to serve with the ham.

How long to bake ham

How long a ham needs to be cooked depends on the weight and type of ham. Use these guidelines for how long to bake ham for your special occasion:

Cooked boneless ham

1½ to 3 pounds Bake ¾ to 1¼ hours at 140°F

3 to 5 pounds Bake 1 to 1¾ hours at 140°F

6 to 8 pounds Bake 1¾ to 2½ hours at 140°F

8 to 10 pounds* bake 2¼ to 2¾ hours at 140°F

Cooked ham on the bone

6 to 8 pounds bake 1½ to 2¼ hours at 140°F

14 to 16 pounds* bake at 140°F for 2¾ to 3¾ hours

Ham on the bone (cook before eating)

3 to 5 pounds bake 1¾ to 3 hours at 150°F

7 to 8 pounds bake 2½ to 3¼ hours at 150°F

14 to 16 lbs* Bake 4 to 5¼ hours, to 150°F

*Note: Hams weighing more than 8 pounds should be loosely covered with foil halfway through cooking.

Jason Donnelly

Holiday Ham Recipe

Cooking ham for the holidays is pretty darn easy. If you’re looking for an oven baked recipe, this easy Christmas ham is a great place to start. This recipe shows you how to glaze a ham and includes three different glaze recipes.

How to cook ham in a slow cooker

Yes, you can cook slow cooker ham. For a 5½- to 6-liter slow cooker ($106, Bed Bath & Beyond), select a boneless ham about 5 pounds, brush with glaze, and cook, covered, over low heat for 8 to 9 hours Attitude. Get step-by-step instructions for our slow cooker cherry cola ham recipe.

Peter Krummhardt

How to grill ham

Stick a meat thermometer into the thickest part of a cooked ham shank. Grill indirectly on a charcoal or gas grill by placing medium-sized coals around a drip tray. Test on medium-low heat over the pan. Place ham on cooking grate above pan, cover and grill until ham reaches 140°F (time guidelines below). Brush the ham once or twice with your desired glaze during the last 20 minutes of cooking. Cover with foil and let stand 15 minutes before slicing. (The temperature will rise 5°F during this time.)

How long to cook ham on the grill

As with all roasts, the cooking time of ham depends on its weight.

3- to 5-pound hams: Grill 1¼ to 2 hours or until ham reaches 140°F

6- to 8-pound ham: Grill 2 to 3¾ hours or until ham reaches 140°F

Test Kitchen Tip: If you’re grilling a natural ham, you may need to grill an additional 45 to 60 minutes to reach 140°F.

Jacob Fuchs

How to prepare a stuffed spiral ham

Preheat your oven to 325°F. Line a shallow roasting pan with foil. Between the slices of an 8- to 10-pound spiral-sliced ​​ham, sandwich half a thinly sliced ​​orange; four cloves of garlic, cut into strips; and sprigs of fresh rosemary and/or thyme around the ham. Place the ham, flat-side down, in the prepared skillet. Cover with foil. Bake 2 to 2½ hours or until browned and heated through (140°F). For the last 45 minutes of cooking, uncover the glaze and pour over the ham (if using a glaze). Using two large, wide spatulas, transfer to a platter.

Prepare ham steak

If you don’t need to cook a whole ham, ham steaks are a great option. Lightly coat a heavy skillet with nonstick cooking spray or use a nonstick skillet. Preheat over medium heat until very hot. Add the ham steak and reduce the heat to medium. Cook uncovered for 9 to 11 minutes (for a ½ inch thick steak) or until warmed through (140°F). Ham steaks are also great for grilling and roasting.

How to carve a ham with bone

Lay the ham on its flattest side. If there isn’t a flat side, use a carving knife to cut a small piece of ham from the bottom so the ham lies flat. Cut the slices down to the bone and then along the bone to loosen the slices.

Figuring out how to carve a ham that has no bone? Simply cut open. Nothing to worry about here, except maybe making sure you have a carving knife and fork to keep everything steady.

types of ham

Ham is a piece of pork from the hind leg. Although most hams at the grocery store are ready-cooked, you have a few decisions to make when choosing a ham.

Bone-in: At least part of the leg or hip bone is left, which adds flavor when cooked. You can buy a fully cooked whole ham that includes the entire cured leg, but the rump (round, meatier end) or thigh portion (tapered and easier to carve) is usually sufficient for most occasions (a 5- to 6- Pound of ham makes 16 to 20 servings). The rump half is usually fleshier and more tender than the thigh half, which is usually a bit tougher and has more connective tissue.

Boneless: All bones have been removed. The shape of the fully cooked ham is reshaped and the ham is wrapped or canned to hold the meat together. Some canned hams are formed from chunks of ham held together with gelatin. Boneless ham is easy to cut.

Spiral Cut: Fully cooked ham, on the bone or boneless, pre-sliced ​​for easier serving. These often come with a frosting packet.

Addition of water or brine: Ready-cooked ham injected with brine or water. The label on the ham states whether water or brine has been added to the ham.

Dry curing: The surface of the ham is salted and the ham is stored to allow the salt to soak in, typically four to six months.

Wet-cured: Wet-cured hams are dipped or injected in a brine that contains water, salt, sugar, spices, and curing agents such as sodium nitrite, sodium nitrate, and potassium chloride.

Naturally Uncured: Hams with this label are usually preserved with celery powder, which is organically rich in nitrates, and then smoked. Labels that say “ham with natural juices” don’t have much added water and can take up to 60 minutes longer to bake.

Ham Steak: A slice cut from the center of a bone-in ham. This cut is ideal when you want a smaller portion of ham and for shredding and using in recipes.

Fresh Ham: Unprocessed, uncooked ham. Most hams go through a maturing process and are then referred to as raw ham.

Country Ham: Uncooked but cured, dried and smoked or unsmoked ham, such as the famous Smithfield ham of Virginia.

Buying and storing ham

When buying a cooked cured ham, choose a firm and plump pink-fleshed one. For a bone-in ham, such as a hindquarter or shank, count on about three appetizer servings per pound. For a boneless ham, plan on four to five servings per pound. Unless the label says otherwise, assume your ham needs refrigeration. A boneless cured ham can be stored in the fridge for up to a week; Leg and rump portions can be kept refrigerated for up to 2 weeks.

Tip: You may want to buy extra ham so you have leftovers for sandwiches, egg dishes, soups, salads, and casseroles.

Learn how to make a spiral-sliced ​​ham moist and delicious. No more dry spiral ham!

This blog post is sponsored by the Dearborn Sausage Company.

This post contains affiliate links. This means that if you click through and make a purchase, I will earn a commission at no additional cost to you. These are products and services that I recommend because I use or trust them. Cookies are used to track the affiliate links you click on.

One of the biggest disappointments in the kitchen has to be beef jerky.

You spend a lot of your hard-earned cash on a big hunk of meat, and it comes out with less moisture than the Mojave Desert.

So so so sad 🙁

This has been my previous experience with ham in spiral slices. Every time I’ve had one cooked for me, I’ve never liked it. The spiral hams of my youth were all dry and stringy. That stopped me from buying one myself.

The question that now arises is why is this so? Why is this happening? Can I do something about it? Read on to learn how to prevent a spiral ham, or any ham, from drying out.

🌵 Why is my spiral ham dry?

Dearborn Brand Spiral Hams are very popular here in the state of Michigan. People recognize it as the Blue Box Ham!

The reason someone buys a spiral ham is that it’s easier to carve since it’s pre-cut. The problem with this is that it makes the meat dry out more easily. Juices can easily run from the meat into the pan. This is the price for this comfort.

Another problem that contributes to dry ham is that it is overcooked. Whatever spiral ham you buy will be a pre-cooked ham so it’s really all about reheating and if you’re applying a glaze, cook the glaze so it sticks to the meat. Something labeled as fresh ham that isn’t smoked would be a different topic altogether.

I like to cook my spiral ham in a large roasting pan with a wire rack on the bottom so the ham doesn’t touch the bottom of the pan. Any fat will run down the sides of the ham and collect at the bottom.

🏆 The best way to keep spiral ham from drying out

There are two things you can do to really boost the juiciness of your spiral ham.

The first and most important thing to do is take the temperature of the ham with a probe thermometer that remains in the meat while it’s in the oven and verify it with an instant reading. A probe would be the easiest.

Insert the probe of your thermometer into the deepest part of the meat that can be heated without bone. I like to do it diagonally from the side. Leave the probe in the meat until after the meat is cooked and rested to prevent juice from leaking out of the hole.

If you don’t have a probe thermometer, use the timing guide that came with the ham, but it wouldn’t be nearly as accurate. These guides can’t account for all other variables – like size and shape of the meat, actual temperature of your oven, how clean your oven is (burnt garbage in your oven can affect cooking time).

The second key to a moist spiral ham is to wrap the ham in heavy-duty aluminum foil to keep the moisture inside.

If you plan to apply a frosting — homemade or a frosting packet — do so with the foil removed about the last 15 to 20 minutes of cooking.

I wrap the ham tightly in heavy-duty aluminum foil. You don’t have to wrap the bottom of the ham. When the bottom is open, the fat has a place to drain.

Bonus tip – cleaning out the oven before cooking a large roast is always a good idea… as the thought “if only I had the time” crosses my mind.

🌡️ What temperature do I cook it at?

If using a probe thermometer, stick it into the deepest part of the ham without hitting a bone (the bone will skew your reading). Then set the alarm to ring at 130 degrees when you’re applying a glaze, otherwise let your ham heat up to 140 degrees.

As for the oven temperature, I prefer a low and slow method. At 250 degrees, the ham heats up slowly and more evenly.

Yes, I know that sounds low, but trust me. It took about 4 hours for my 8lb ham to cook. If you just can’t wait that long, you can turn up the temperature, but I highly recommend you don’t go higher than 350 degrees.

If you cook the ham at a higher temperature, the outside cuts of meat will be cooked at a higher temperature than the inside, so your ham may not be evenly juicy.

Glazing is a great way to add flavor to your ham. Add them just before the ham is done cooking – 10 degrees before reaching your target temperature is my recommendation. Earlier they can burn and later the glaze will take too long to set and you could end up with a dry ham.

🍲 What to cook it in

I have often cooked mine in a large roasting pan with a rack. But you can also make it in a shallow skillet or if you just have a baking sheet, that’s fine too.

🖌️ What can I put on the ham so it doesn’t dry out?

I’ve gotten this question before, people who want to put something on top of the ham to keep it from drying out. It’s really about not overcooking the ham.

Aside from my recommendation of covering it with foil in the oven, anything else you put on top is for flavor. A glaze will not keep the meat moist if you overheat it.

❓ Can you cook it in a slow cooker?

As I said before, you want to go slow and slow when heating your spiral ham. So sure you could do that in a slow cooker with your ham sitting in it with the lid closed.

Here are a few things to keep in mind

Some slow cookers only have a low, medium, or high setting. The high setting is probably around 300 degrees. While the slow setting is probably around 190 degrees. It depends on the model. If you can set your exact temperature, do as we did with the oven temperature and dial in 250 degrees.

You can also use a probe thermometer in a slow cooker, as long as you can get it in with the lid closed and the probe isn’t touching a bone.

For better glaze hardness, I would remove the ham from the slow cooker when it reaches an internal temperature of 130 degrees, then apply the glaze and place in a 400 degree oven so the glaze sets quickly.

My favorite spiral ham is Dearborn. It’s a super flavorful ham that, when reheated properly, is tender, moist, and delicious. The ham comes with a strip of icing to which you just need to add a little water.

🔪 Dearborn spiral ham

If you are looking for a spiral ham, may I suggest Dearborn’s famous spiral ham. Everyone I’ve spoken to about them in Michigan knows who they are, and their eyes light up and their appetites increase at the mention of them. Fear not, thanks to the internet you can order one of these delicious hams.

Dearborn has been around for over 70 years – three generations of experience in producing quality meat. They know how to make a good ham. The last time we made one, my wife and kids started devouring slices as soon as I finished taking pictures.

All Dearborn Brand hams are gluten free.

Another way to quickly reheat your ham is to reheat it in a pressure cooker or pressure cooker. Learn more about this process by clicking here or tapping the photo above.

Below I have written the complete instructions for cooking a juicy spiral ham.

I’d love to hear from you if you’ve tried my tips and gotten better results. Leave a comment below.

preparation

Soak real Smithfield hams for 36 hours or more. Soak country ham for 24 hours or more. Changing the water every few hours during the soak will help draw salt out of the ham.

Wash the ham thoroughly in warm water after soaking. Use a stiff brush to thoroughly scrub the ham, removing pepper and surface mold, if present. Mold is very common in these uncooked hams and is by no means harmful (like cured cheeses mold in the aging process).

how to cook

Wrap in heavy-duty aluminum foil and form a jar with the bottom layer. Add 4 to 5 cups of water to the foil and place in the oven with a tray or pan underneath. Carefully join the edges of the aluminum foil, making sure the edges are closed.

Preheat oven to 300 degrees. Once the oven temperature reaches 300 degrees, bake about 3 hours or 20 minutes per pound.

Use a meat thermometer to check for an internal temperature of 163 degrees at the thickest part of the ham.

When the ham has reached the correct internal temperature, remove the ham from the oven and let it cool to room temperature for an hour. Remove skin and fat as desired.

If a sweet coating is desired, sprinkle the fatty side with brown sugar and breadcrumbs and bake in a 400 degree oven until browned (about 15 minutes).

Place skin-side down in a large roasting pan and cover with cold water.

Bring the water to 190 degrees (do not let it simmer). Cook to 163 degrees internal temperature (or about 25 minutes per pound). Add water to keep the ham covered.

Remove the ham from the pan and remove the skin and fat while it is still warm.

If a sweet coating is desired, sprinkle the fatty side with brown sugar and breadcrumbs and bake in a 400 degree oven until browned (about 15 minutes).

A Smithfield or Country ham tastes best when served at room temperature. These hams can be served in different ways. Sliced ​​ham is delicious on biscuits or pan fried and served with red eye sauce. Use chunks of ham or a piece of bone in soup or to flavor beans or vegetables.

Red-Eye Sauce – Add 1/2 cup of water or black coffee to the pan that was used to cook the ham slices. Simmer for a few minutes. Serve on fried ham slices with biscuits.

Start with ham on a flat surface, side up, about two inches from the hock (or small end), making the first cut right down to the bone.

Tilt the knife slightly for each subsequent cut. Cut to and partially around the bone.

Decrease the incline as the slices get bigger. Eventually, bone formation will cause you to cut smaller slices at different angles.

Start by slicing off the large (back) end of the ham. After a few slices, you’ll come across the first of the spiral cuts. Then cut along the natural seams of the ham’s surface, parallel to the bone. There are three simple steps left:

Cut along the natural seam on the top (as it faces you), extend the knife point back into the ham as far as you want to remove the slices, then down and to the left, parallel to the bone, and kick at the natural seam.

Then make a second cut along the top (where the first section was removed) parallel to the bone, right around and exiting at the natural seam.

To remove the last section, cut to the right and parallel to the bone until the section is free.

store ham

Spiral Cut and Hardwood Cured Hams are shipped frozen and should be refrigerated or refrozen upon receipt.

Spiral-cut bone-in hams can be kept refrigerated for seven to 10 days. Genuine Virginia Boneless Spiral Ham and Hardwood Smoked Ham can be refrigerated for up to two weeks.

Spiral cut hams and hardwood cured hams can be kept frozen for three months and retain maximum flavor.

Dry cured bacon can be refrigerated for up to two months and frozen for up to six months to preserve maximum flavor.

If you have chosen a ready-cooked ham, no further preparation is necessary. Simply slice and serve. If you prefer, heat in aluminum foil over low heat (275 degrees) until slightly warm. Uncooked hams must be soaked before cooking as these hams are dry cured. The length of soaking time should be influenced by your taste for salt (longer soaking results in a milder ham) and the type of ham (real Smithfield ham is cured longer than country ham and is inherently saltier and drier) and the ham is fully cooked. These hams are shipped frozen and arrive frozen or partially thawed. If you want to reheat your spiral ham, it should be completely defrosted. We recommend thawing your spiral ham in the refrigerator for about 5 hours per pound. It takes about two days to thaw half a ham in the fridge and about 4 days to thaw a whole ham in the fridge. Our hardwood smoked hams should also be completely thawed before cooking. These hams are shipped frozen and arrive frozen or partially thawed. We recommend thawing your hardwood smoked ham in the refrigerator for 2 to 3 days.* Important: Do not open the oven door until the cooking cycle is complete. Your spiral-cut ham is fully cooked and ready to be served slightly reheated or chilled. To heat this ham, heat the oven to 275 degrees. Remove packaging, collect liquid. Place the ham, cut-side down, on a large sheet of foil in a roasting pan. Pour the collected liquid over the ham and wrap completely with foil. Reheat the ham in the oven for 10 to 12 minutes per pound. Do not overheat.1. Preheat oven to 325 degrees F. Remove all packaging materials and place ham, fat-side up, on rack in shallow skillet; Cover loosely with aluminum foil.2. Heat through, about 15 to 20 minutes per pound.3. Remove the ham from the oven and let stand, covered, 20 minutes before serving for whole hams or 10-15 minutes before serving for half hams. Increase oven temperature to 400 degrees F. Cover ham, brush or spoon on your glaze over ham surface. Return to the oven, uncovered, and heat for 10 minutes. To bring out the delicate flavor of your Smithfield or Country ham, you need to use a very sharp knife (preferably long and narrow) to slice it very thinly. If you’ve selected a boneless ham, simply start slicing at the narrow end of the ham and serve. Cured ham is cut in a similar manner, but can be cut a little thicker if desired. There are three simple steps to elegantly carving your ham on the bone: Uncooked country ham can be safely stored hanging in a cool, dry place at room temperature. True Smithfield hams can be kept for up to two years and country hams up to six months without deteriorating. Uncooked country hams can be safely stored hanging in a cool, dry place. Smithfield Hams can be kept for up to one year and Country Hams up to six months from the date of manufacture without deteriorating. Cooked country ham, real Smithfield ham and unopened slices will keep in the fridge for at least 6 weeks. Cooked hams can be frozen; However, we recommend removing the bone before freezing. Gourmet slices should be consumed within a few days of opening. For more great ways to enjoy your ham, check out our recipes online here. Not sure which of our distinctively flavored gourmet hams would your taste buds prefer? Follow this simple guide to buy a ham

Brown Sugar Glazed Ham is beautifully juicy, full of flavor, has crispy caramelized edges and the BEST brown icing you’ll ever bite your teeth! This baked ham is the perfect centerpiece for Easter and Christmas!

This Brown Sugar Glazed Ham recipe made with brown, sugar, honey, mustard, and spices is sweet, smoky, and oozing flavor AND the prep time only takes minutes! Whether it’s for Easter, Christmas, or just for a big family gathering, nothing is easier or more economical for a crowd than a beautifully caramelized baked ham. If you’ve never baked a ham before, don’t be intimidated, I’ve included step-by-step instructions on everything you need to know about baking a ham so you’re guaranteed a masterfully cooked, incredibly tender, beautiful brown icing ham every time!

Easter for me is the first real sign of spring and reminds me of all the reasons we need to be thankful. (You can read my Easter speech after my kidney transplant HERE). It is a time to gather with family and friends and reflect on love, hope and new beginnings. And of course we do that over food, and at my house always over baked ham like my Cider Maple Glazed Ham and now this Brown Sugar Glazed Ham – only the best of the best for Easter!

There are thousands and thousands of baked ham recipes out there, but what makes this baked ham recipe stand out is the brown ham icing. It produces a crunchy-sweet caramelized outside, but juicy and smoky on the inside and drool-worthy deliciousness all over.

This post on Baked Brown Sugar Glazed Ham is really long because I want to answer all sorts of questions, but please don’t be intimidated by baking a ham – it’s SO easy. Hams are sold fully cooked and fully sliced, all the heavy lifting has already been done so all we have to do is smother it in brown icing and reheat!

What kind of ham should I buy?

For ham or ham glazed with brown sugar, you should buy a fully cooked, bone-in, spiral-cut ham.

Fully Cooked: Most hams you’ll find in the grocery store have been pickled in brine and either smoked, baked or boiled before being sold – meaning they’re already fully cooked and safe to eat cold right out of the box. When you buy your ham, just make sure the label says ‘fully cooked’ and not ‘cook before eating’.

: Most hams you find in the grocery store have been pickled in brine and either smoked, baked or cooked before being sold – meaning they are already fully cooked and ready to eat cold right out of the box. When you buy your ham, just make sure the label says ‘fully cooked’ and not ‘cook before eating’. On the Bone: To achieve the most moist baked ham with brown icing, it is important to use a ham on the bone. As with all meats, hams cooked on the bone are spicier and juicier. And as a bonus, you get the Ham Bone for fabulous broths, stews, and soups! Bone-in hams also have superior texture, as boned hams require reshaping after the bone is removed to keep it from falling apart when sliced, resulting in a somewhat spongy texture. And last I checked, spongy + ham = no bueno.

: To achieve the juiciest baked brown sugar glazed ham, it is important to use a bone-in ham. As with all meats, hams cooked on the bone are spicier and juicier. And as a bonus, you get the Ham Bone for fabulous broths, stews, and soups! Bone-in hams also have superior texture, as boned hams require reshaping after the bone is removed to keep it from falling apart when sliced, resulting in a somewhat spongy texture. And last I checked, spongy + ham = no bueno. Spiral Cut: Most bone-in hams are spiral cut, which means they’re pre-cut in a continuous spiral around the bone, resulting in thin slices that peel off easily, AKA all the work is done for you! Now all you have to do is heat up and make our best brown icing for ham yet!

How much ham should I buy?

Estimate about ¾ pound bone-in ham per person. So a 10 pound bone is enough for 13 people.

At what temperature should I bake my ham?

Remember that we’re starting with a fully cooked, ready-to-eat ham, so we’ll just reheat an already cooked ham. Because of this, a lower temperature of 325 degrees F is ideal for not drying out our brown sugar glazed ham.

How long do you cook a par-cooked ham?

We cook our brown sugar glazed ham to an internal temperature of 140 degrees F, just enough to heat through, about 10-14 minutes per pound. We don’t want to overcook our ham or it will dry out (and remember, it’s safe to eat at any temperature). Allow about two hours for your 8-11 pound brown sugar glazed ham.

When measuring the temperature of the ham, be sure to insert the thermometer into the thickest part of the meat without touching the bone. Also, limit the number of times you open the oven and check the temperature to prevent the ham from drying out.

Brown icing for ham

Baked hams are wonderfully salty and delicious, but they can be made extra special with a delicious glaze. Ham glazes add flavor, color and texture, and encourage the delicious caramelization of the ham’s surface.

Baked ham glazes should balance the sweet and savory, and the ham provides the savory and salty. The best glaze for a baked ham contains either honey, brown sugar, or maple syrup for sweetness, and either mustard, vinegar, or some sort of juice for flavor. I chose this Ham with Brown Sugar Glaze and it’s phenomenal and soooo easy!

This brown icing is sweet, slightly tangy, and has subtle layers of flavor from the spices. A lot of glaze recipes don’t include any other seasonings, but that’s like just salting carne asada and expecting it to be out of this world. Does not happen. If you don’t add spices to your glaze, you’re missing out on a serious opportunity to add flavor.

This brown ham icing is a simple stir-fry of brown sugar, honey, Dijon, yellow mustard, apple cider vinegar, cinnamon, and some hand-selected spices and simmer for about a minute for the brown sugar to dissolve – done! Most of the spices are ½ teaspoon or less, with the exception of the cinnamon, so we create a carpet of flavors that’s warm, delicate, and comforting, and not overwhelming.

If you try the brown icing yourself, it will taste quite sweet, but keep in mind that the ham is quite salty. The saltiness of the baked ham and the sweetness of the Brown Sugar Glaze are taste bud charms.

Just a note on the Brown Sugar Glaze, it thickens on standing. This is easy to fix, just prepare to heat it up on your stovetop for about 30 seconds when it’s time to brush your ham for the second and third time.

How to prepare a pre-cooked ham?

things you will need

8-11 pounds fully cooked spiral ham on the bone Skillet preferably with a wire rack Foil Brown sugar Glaze Pastry brush Thermometer Oven

Take the ham out of the fridge and let it rest at room temperature for 2 hours. This is the same method we use to roast a turkey as it allows the ham to cook more evenly without drying out the outside while we wait for the inside to heat up.

and leave at room temperature for 2 hours. This is the same method we use to roast a turkey as it allows the ham to cook more evenly without drying out the outside while we wait for the inside to heat up. Preheat the oven to 325 degrees F and set your oven rack to the lowest level. This keeps the center of the ham in the center of the oven during baking, ensuring it is cooked evenly.

to 325 degrees F and set your oven rack to the lowest level. This keeps the center of the ham in the center of the oven during baking, ensuring it is cooked evenly. Pour 2 cups of water on the bottom of the roasting pan with a roasting rack. The water will steam around the ham, creating an even wetter ham. If you don’t have a stand, you can simply skip this step.

Whisk together the ingredients for the brown icing in a medium saucepan. Simmer, stirring frequently, until the brown sugar has dissolved, about 1-2 minutes. Put aside.

Roll out 2 large pieces of foil to wrap your ham in, making sure to overlap in the middle to create one large piece of foil. Place the ham top/flat side up on the foil and brush about ⅓ of the brown icing all over the ham, including between the slices. A pastry brush works beautifully to apply the brown icing to the ham.

Wrap Brown Sugar Glazed Ham tightly in foil to keep it nice and moist.

Place the ham flat/face down on the roasting rack (or on the bottom of the pan if you don’t have one). Roasting in this position will help it from drying out.

Bake the brown sugar glazed ham until the center reads 100-110 degrees F (about 10-14 minutes per pound). Be sure to limit the number of times you open the oven to check the temperature so the ham doesn’t dry out.

until the center registers 100-110 degrees Fahrenheit (about 10-14 minutes per pound). Be sure to limit the number of times you open the oven to check the temperature so the ham doesn’t dry out. Create a deliciously caramelized bowl by removing Brown’s Sugar Glazed Ham from the oven and increasing the oven temperature to 400 degrees F. Carefully unwrap the ham from the foil and discard the foil to allow any juices that collect in the foil to drip back into the pan. Pour the juice from the bottom of the pan all over the ham. Spread the ham all over with ⅓ of the glaze. The brown icing will have thickened, so you’ll need to put it back on the stove for about 30 seconds to loosen it.

Leave the ham uncovered to caramelize the surface and bake until the ham reaches an internal temperature of 140 degrees F, about 20-30 minutes, spooning the juices over the ham after 10 minutes. If you want even deeper caramelization, you can grill your ham for a few minutes (watch carefully so it doesn’t burn!), but I didn’t find this necessary as the brown icing will caramelize quickly if you bake it on high heat.

to caramelize surface and bake until ham reaches an internal temperature of 140 degrees F, about 20-30 minutes, spooning juice over ham after 10 minutes. If you want even deeper caramelization, you can grill your ham for a few minutes (watch carefully so it doesn’t burn!), but I didn’t find this necessary as the brown icing will caramelize quickly if you bake it on high heat. Remove the brown sugar glazed ham from the oven and again spoon the juice all over the ham, then brush with glaze again.

Cover baked ham loosely with foil and allow covered ham to rest for 15-25 minutes. As the ham cooks, the juice is pushed away from the heat and toward the center of the meat. The rest period allows the redistribution and absorption of the juices throughout the ham. You can even let your ham sit for closer than an hour if that suits your schedule better and serve it at room temperature.

Now sit back and relax – because you don’t have to carve your brown sugar glazed ham! With minimal prep, you can enjoy this succulent, tender brown sugar glazed ham as your beautiful Easter centerpiece, with its shimmering caramelized brown sugar glazed shell.

LOOKING FOR MORE ENCLOSURES?

And of course ham is the gift that is not only your Easter star but also fantastic leftovers from sandwiches, soups, breakfast enchiladas etc. and the ham bone is the best broth for soups and stews galore.

Ham glazed with brown sugar. From my house to yours, I wish you a happy Easter!

WOULD YOU LIKE TO TRY THIS RECIPE WITH BROWN SUGAR-GLAZED HAM?

Pin it to your EASTER, HOLIDAY, MEAT or DINNER board to SAVE for later!

Find me on Pinterest for more great recipes! I always pin :)!

©Carlsbad Cravings from CarlsbadCravings.com

Brown Sugar Glazed Ham Brown Sugar Glazed Ham is beautifully succulent, full of flavor, with crispy caramelized edges and the BEST brown icing you’ll ever bite your teeth – the perfect centerpiece for Easter and Christmas! Made with browns, sugar, honey, mustard, and spices, this baked ham recipe is sweet, smoky, and oozing flavor AND the prep time only takes minutes! Servings: 10-15 servings Total Time: 2 hrs 10 mins Prep Time: 10 mins Cook Time: 2 hrs Save this recipe to your recipe box You can now create an account on our website and save your favorite recipes in one place! Print recipePin recipeSave recipeSaved! Ingredients 1 (8-11 pounds) fully cooked, spiral-cut bone-in ham

aluminum foil

frying pan

Thermometer Brown Sugar Glaze 1 cup packed light brown sugar

1/2 cup clover honey

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons yellow mustard

1 teaspoon ground cinnamon

1/2 tsp onion powder, garlic powder, ground sage, dried parsley, ground nutmeg, ground ginger, ground cloves, paprika

1/4 tsp each paprika, ancho chili powder Instructions Remove the ham from the fridge and let it sit at room temperature for 2 hours.

Preheat oven to 325 degrees F. Set the oven stand to the lowest position. Pour 2 cups of water on the bottom of the roasting pan with a roasting rack. (Skip step if you don’t have a roasting rack.)

Whisk together all the ingredients for the brown icing in a medium saucepan. Simmer, stirring frequently, until the brown sugar has dissolved, about 1-2 minutes. Put aside.

Roll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the middle. Place the ham flat-side up on the foil and brush the ham all over with about ⅓ of the glaze, including between the slices. Wrap the ham tightly in foil and place the ham flat/face down on the roasting rack (or bottom of the pan).

Bake the ham at 325 degrees F until the center reads 100-110 degrees F (about 10-14 minutes per pound). Remove the ham from the oven and increase the oven temperature to 400 degrees F.

Carefully unwrap the ham from the foil and discard the foil. Pour the juice from the bottom of the pan all over the ham. Coat the ham all over with ⅓ of the glaze (the glaze will have thickened, so reheat to loosen it, about 30 seconds).

Leave the ham uncovered to caramelize the surface and bake until the ham has reached an internal temperature of about 140 degrees F, about 20 to 30 minutes, spooning juice over the ham every 10 minutes to keep them from burning .

Remove the ham from the oven and again scoop the juice from the bottom of the pan/foil all over the ham and brush with glaze again. Cover loosely with foil. Let sit for 15 minutes, then pour more juice over the ham and serve with the remaining glaze (and my husband loves it with a side of Dijon, too).

Optional: Serve with the Easter or Christmas side dishes linked below. Remarks

**You can substitute

***Be sure to insert the thermometer into the thickest part of the meat without touching the bone. This temperature is not dangerous as we are only heating the ham – it is already fully cooked. It is better to “heat” the ham than to overcook it. Don’t overcook your ham or it will dry out. *Yes, all spices from onion powder to paprika are ½ teaspoon. **You can substitute chili powder for the ancho chili powder if you don’t have it on hand.***Be sure to insert the thermometer at the thickest part of the meat, without touching the bone. This temperature is not dangerous as we are only heating the ham – it is already fully cooked. It is better to “heat” the ham than to overcook it. Don’t overcook your ham or it will dry out.

did you make this recipe Tag @CarlsbadCravings and use #CarlsbadCravngs Leave a review, I always love to hear from you!

©Carlsbad Cravings Original

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SPIRAL-CUT HAM

These hams are delicious cold, but if you want to reheat them, instructions can often be found on the packaging. Place the ham, cut side down, on a piece of sturdy aluminum foil and wrap the ham tightly. Or use an oven roasting bag; Follow the directions on the bag to prepare. Bake in a preheated 325F oven for 10-14 minutes per pound or until a meat thermometer reads 135F. Remove from the oven and let rest for 10 minutes before serving. If the ham came with extra glaze, follow package directions to add it and cook the glaze. To glaze this style of ham, turn the oven to 400F, brush the ham with the glaze and bake for 10-15 minutes until the glaze is browned and bubbling. Let stand 10 minutes before slicing to serve.

Brown Sugar Glazed Ham is beautifully juicy, full of flavor, has crispy caramelized edges and the BEST brown icing you’ll ever bite your teeth! This baked ham is the perfect centerpiece for Easter and Christmas!

This Brown Sugar Glazed Ham recipe made with brown, sugar, honey, mustard, and spices is sweet, smoky, and oozing flavor AND the prep time only takes minutes! Whether it’s for Easter, Christmas, or just for a big family gathering, nothing is easier or more economical for a crowd than a beautifully caramelized baked ham. If you’ve never baked a ham before, don’t be intimidated, I’ve included step-by-step instructions on everything you need to know about baking a ham so you’re guaranteed a masterfully cooked, incredibly tender, beautiful brown icing ham every time!

Easter for me is the first real sign of spring and reminds me of all the reasons we need to be thankful. (You can read my Easter speech after my kidney transplant HERE). It is a time to gather with family and friends and reflect on love, hope and new beginnings. And of course we do that over food, and at my house always over baked ham like my Cider Maple Glazed Ham and now this Brown Sugar Glazed Ham – only the best of the best for Easter!

There are thousands and thousands of baked ham recipes out there, but what makes this baked ham recipe stand out is the brown ham icing. It produces a crunchy-sweet caramelized outside, but juicy and smoky on the inside and drool-worthy deliciousness all over.

This post on Baked Brown Sugar Glazed Ham is really long because I want to answer all sorts of questions, but please don’t be intimidated by baking a ham – it’s SO easy. Hams are sold fully cooked and fully sliced, all the heavy lifting has already been done so all we have to do is smother it in brown icing and reheat!

What kind of ham should I buy?

For ham or ham glazed with brown sugar, you should buy a fully cooked, bone-in, spiral-cut ham.

Fully Cooked: Most hams you’ll find in the grocery store have been pickled in brine and either smoked, baked or boiled before being sold – meaning they’re already fully cooked and safe to eat cold right out of the box. When you buy your ham, just make sure the label says ‘fully cooked’ and not ‘cook before eating’.

: Most hams you find in the grocery store have been pickled in brine and either smoked, baked or cooked before being sold – meaning they are already fully cooked and ready to eat cold right out of the box. When you buy your ham, just make sure the label says ‘fully cooked’ and not ‘cook before eating’. On the Bone: To achieve the most moist baked ham with brown icing, it is important to use a ham on the bone. As with all meats, hams cooked on the bone are spicier and juicier. And as a bonus, you get the Ham Bone for fabulous broths, stews, and soups! Bone-in hams also have superior texture, as boned hams require reshaping after the bone is removed to keep it from falling apart when sliced, resulting in a somewhat spongy texture. And last I checked, spongy + ham = no bueno.

: To achieve the juiciest baked brown sugar glazed ham, it is important to use a bone-in ham. As with all meats, hams cooked on the bone are spicier and juicier. And as a bonus, you get the Ham Bone for fabulous broths, stews, and soups! Bone-in hams also have superior texture, as boned hams require reshaping after the bone is removed to keep it from falling apart when sliced, resulting in a somewhat spongy texture. And last I checked, spongy + ham = no bueno. Spiral Cut: Most bone-in hams are spiral cut, which means they’re pre-cut in a continuous spiral around the bone, resulting in thin slices that peel off easily, AKA all the work is done for you! Now all you have to do is heat up and make our best brown icing for ham yet!

How much ham should I buy?

Estimate about ¾ pound bone-in ham per person. So a 10 pound bone is enough for 13 people.

At what temperature should I bake my ham?

Remember that we’re starting with a fully cooked, ready-to-eat ham, so we’ll just reheat an already cooked ham. Because of this, a lower temperature of 325 degrees F is ideal for not drying out our brown sugar glazed ham.

How long do you cook a par-cooked ham?

We cook our brown sugar glazed ham to an internal temperature of 140 degrees F, just enough to heat through, about 10-14 minutes per pound. We don’t want to overcook our ham or it will dry out (and remember, it’s safe to eat at any temperature). Allow about two hours for your 8-11 pound brown sugar glazed ham.

When measuring the temperature of the ham, be sure to insert the thermometer into the thickest part of the meat without touching the bone. Also, limit the number of times you open the oven and check the temperature to prevent the ham from drying out.

Brown icing for ham

Baked hams are wonderfully salty and delicious, but they can be made extra special with a delicious glaze. Ham glazes add flavor, color and texture, and encourage the delicious caramelization of the ham’s surface.

Baked ham glazes should balance the sweet and savory, and the ham provides the savory and salty. The best glaze for a baked ham contains either honey, brown sugar, or maple syrup for sweetness, and either mustard, vinegar, or some sort of juice for flavor. I chose this Ham with Brown Sugar Glaze and it’s phenomenal and soooo easy!

This brown icing is sweet, slightly tangy, and has subtle layers of flavor from the spices. A lot of glaze recipes don’t include any other seasonings, but that’s like just salting carne asada and expecting it to be out of this world. Does not happen. If you don’t add spices to your glaze, you’re missing out on a serious opportunity to add flavor.

This brown ham icing is a simple stir-fry of brown sugar, honey, Dijon, yellow mustard, apple cider vinegar, cinnamon, and some hand-selected spices and simmer for about a minute for the brown sugar to dissolve – done! Most of the spices are ½ teaspoon or less, with the exception of the cinnamon, so we create a carpet of flavors that’s warm, delicate, and comforting, and not overwhelming.

If you try the brown icing yourself, it will taste quite sweet, but keep in mind that the ham is quite salty. The saltiness of the baked ham and the sweetness of the Brown Sugar Glaze are taste bud charms.

Just a note on the Brown Sugar Glaze, it thickens on standing. This is easy to fix, just prepare to heat it up on your stovetop for about 30 seconds when it’s time to brush your ham for the second and third time.

How to prepare a pre-cooked ham?

things you will need

8-11 pounds fully cooked spiral ham on the bone Skillet preferably with a wire rack Foil Brown sugar Glaze Pastry brush Thermometer Oven

Take the ham out of the fridge and let it rest at room temperature for 2 hours. This is the same method we use to roast a turkey as it allows the ham to cook more evenly without drying out the outside while we wait for the inside to heat up.

and leave at room temperature for 2 hours. This is the same method we use to roast a turkey as it allows the ham to cook more evenly without drying out the outside while we wait for the inside to heat up. Preheat the oven to 325 degrees F and set your oven rack to the lowest level. This keeps the center of the ham in the center of the oven during baking, ensuring it is cooked evenly.

to 325 degrees F and set your oven rack to the lowest level. This keeps the center of the ham in the center of the oven during baking, ensuring it is cooked evenly. Pour 2 cups of water on the bottom of the roasting pan with a roasting rack. The water will steam around the ham, creating an even wetter ham. If you don’t have a stand, you can simply skip this step.

Whisk together the ingredients for the brown icing in a medium saucepan. Simmer, stirring frequently, until the brown sugar has dissolved, about 1-2 minutes. Put aside.

Roll out 2 large pieces of foil to wrap your ham in, making sure to overlap in the middle to create one large piece of foil. Place the ham top/flat side up on the foil and brush about ⅓ of the brown icing all over the ham, including between the slices. A pastry brush works beautifully to apply the brown icing to the ham.

Wrap Brown Sugar Glazed Ham tightly in foil to keep it nice and moist.

Place the ham flat/face down on the roasting rack (or on the bottom of the pan if you don’t have one). Roasting in this position will help it from drying out.

Bake the brown sugar glazed ham until the center reads 100-110 degrees F (about 10-14 minutes per pound). Be sure to limit the number of times you open the oven to check the temperature so the ham doesn’t dry out.

until the center registers 100-110 degrees Fahrenheit (about 10-14 minutes per pound). Be sure to limit the number of times you open the oven to check the temperature so the ham doesn’t dry out. Create a deliciously caramelized bowl by removing Brown’s Sugar Glazed Ham from the oven and increasing the oven temperature to 400 degrees F. Carefully unwrap the ham from the foil and discard the foil to allow any juices that collect in the foil to drip back into the pan. Pour the juice from the bottom of the pan all over the ham. Spread the ham all over with ⅓ of the glaze. The brown icing will have thickened, so you’ll need to put it back on the stove for about 30 seconds to loosen it.

Leave the ham uncovered to caramelize the surface and bake until the ham reaches an internal temperature of 140 degrees F, about 20-30 minutes, spooning the juices over the ham after 10 minutes. If you want even deeper caramelization, you can grill your ham for a few minutes (watch carefully so it doesn’t burn!), but I didn’t find this necessary as the brown icing will caramelize quickly if you bake it on high heat.

to caramelize surface and bake until ham reaches an internal temperature of 140 degrees F, about 20-30 minutes, spooning juice over ham after 10 minutes. If you want even deeper caramelization, you can grill your ham for a few minutes (watch carefully so it doesn’t burn!), but I didn’t find this necessary as the brown icing will caramelize quickly if you bake it on high heat. Remove the brown sugar glazed ham from the oven and again spoon the juice all over the ham, then brush with glaze again.

Cover baked ham loosely with foil and allow covered ham to rest for 15-25 minutes. As the ham cooks, the juice is pushed away from the heat and toward the center of the meat. The rest period allows the redistribution and absorption of the juices throughout the ham. You can even let your ham sit for closer than an hour if that suits your schedule better and serve it at room temperature.

Now sit back and relax – because you don’t have to carve your brown sugar glazed ham! With minimal prep, you can enjoy this succulent, tender brown sugar glazed ham as your beautiful Easter centerpiece, with its shimmering caramelized brown sugar glazed shell.

LOOKING FOR MORE ENCLOSURES?

And of course ham is the gift that is not only your Easter star but also fantastic leftovers from sandwiches, soups, breakfast enchiladas etc. and the ham bone is the best broth for soups and stews galore.

Ham glazed with brown sugar. From my house to yours, I wish you a happy Easter!

WOULD YOU LIKE TO TRY THIS RECIPE WITH BROWN SUGAR-GLAZED HAM?

Pin it to your EASTER, HOLIDAY, MEAT or DINNER board to SAVE for later!

Find me on Pinterest for more great recipes! I always pin :)!

©Carlsbad Cravings from CarlsbadCravings.com

Brown Sugar Glazed Ham Brown Sugar Glazed Ham is beautifully succulent, full of flavor, with crispy caramelized edges and the BEST brown icing you’ll ever bite your teeth – the perfect centerpiece for Easter and Christmas! Made with browns, sugar, honey, mustard, and spices, this baked ham recipe is sweet, smoky, and oozing flavor AND the prep time only takes minutes! Servings: 10-15 servings Total Time: 2 hrs 10 mins Prep Time: 10 mins Cook Time: 2 hrs Save this recipe to your recipe box You can now create an account on our website and save your favorite recipes in one place! Print recipePin recipeSave recipeSaved! Ingredients 1 (8-11 pounds) fully cooked, spiral-cut bone-in ham

aluminum foil

frying pan

Thermometer Brown Sugar Glaze 1 cup packed light brown sugar

1/2 cup clover honey

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons yellow mustard

1 teaspoon ground cinnamon

1/2 tsp onion powder, garlic powder, ground sage, dried parsley, ground nutmeg, ground ginger, ground cloves, paprika

1/4 tsp each paprika, ancho chili powder Instructions Remove the ham from the fridge and let it sit at room temperature for 2 hours.

Preheat oven to 325 degrees F. Set the oven stand to the lowest position. Pour 2 cups of water on the bottom of the roasting pan with a roasting rack. (Skip step if you don’t have a roasting rack.)

Whisk together all the ingredients for the brown icing in a medium saucepan. Simmer, stirring frequently, until the brown sugar has dissolved, about 1-2 minutes. Put aside.

Roll out 2 large pieces of foil to wrap your ham in, making sure they overlap in the middle. Place the ham flat-side up on the foil and brush the ham all over with about ⅓ of the glaze, including between the slices. Wrap the ham tightly in foil and place the ham flat/face down on the roasting rack (or bottom of the pan).

Bake the ham at 325 degrees F until the center reads 100-110 degrees F (about 10-14 minutes per pound). Remove the ham from the oven and increase the oven temperature to 400 degrees F.

Carefully unwrap the ham from the foil and discard the foil. Pour the juice from the bottom of the pan all over the ham. Coat the ham all over with ⅓ of the glaze (the glaze will have thickened, so reheat to loosen it, about 30 seconds).

Leave the ham uncovered to caramelize the surface and bake until the ham has reached an internal temperature of about 140 degrees F, about 20 to 30 minutes, spooning juice over the ham every 10 minutes to keep them from burning .

Remove the ham from the oven and again scoop the juice from the bottom of the pan/foil all over the ham and brush with glaze again. Cover loosely with foil. Let sit for 15 minutes, then pour more juice over the ham and serve with the remaining glaze (and my husband loves it with a side of Dijon, too).

Optional: Serve with the Easter or Christmas side dishes linked below. Remarks

**You can substitute

***Be sure to insert the thermometer into the thickest part of the meat without touching the bone. This temperature is not dangerous as we are only heating the ham – it is already fully cooked. It is better to “heat” the ham than to overcook it. Don’t overcook your ham or it will dry out. *Yes, all spices from onion powder to paprika are ½ teaspoon. **You can substitute chili powder for the ancho chili powder if you don’t have it on hand.***Be sure to insert the thermometer at the thickest part of the meat, without touching the bone. This temperature is not dangerous as we are only heating the ham – it is already fully cooked. It is better to “heat” the ham than to overcook it. Don’t overcook your ham or it will dry out.

did you make this recipe Tag @CarlsbadCravings and use #CarlsbadCravngs Leave a review, I always love to hear from you!

©Carlsbad Cravings Original

Jess Pryles is a full fledged hardcore carnivore. She is a live fire cook, author, meat specialist, and PhD student in meat science. She’s also a respected authority on Texas-style barbecue. She was born and raised in Australia and now lives in Texas.

Any vacation centered around a central dish (um, turkey) can be stressful. Easter is all about the ham. Unfortunately, preparing this cut of meat isn’t always easy, so we reached out to Senior Food Editor Dawn Perry for a little advice. Whatever recipe you use – from a tried-and-true family roast to our April issue’s Easter ham with golden breadcrumbs and Madeira sauce – avoid these common mistakes people make with Easter’s favorite centrepiece.

#### 1. A ham is a ham is a ham

It’s Easter, not just another Sunday lunch. Call your butcher to reserve a quality bone-in cured ham instead of buying it at the grocery store. If that doesn’t work, there’s still time to order from d’Artagnan.com (they even ship overnight).

#### 2. No bone, no problem

Whether bone-in or partially boned, order a ham with some sort of bone in it. It gives you a sense of where to take the ham’s temperature to determine doneness (see below), and the leftover bone takes a soup or pot of beans to the next level.

#### 3. Buy exactly as much as you need

No – buy more. Truth: Ham keeps for days. Don’t be afraid to get a big one and eat the leftovers for a week. (Scrambled eggs! Sandwiches! Ham steaks, oh my!) Plan to buy at least 1 pound of meat per person so you have plenty of leftovers.

#### 4. Your ham doesn’t need a bath

Gently cook the ham in the pan with at least 1/2 cup of water, wine, or broth, and cover with foil to ensure the ham doesn’t dry out (until you’ve applied the glaze – then the foil comes out).

#### 5. The glaze package is your friend

Give your ham some homemade love! Avoid the gnarly pack of gooey pre-made icing and make your own instead. Think something sweet, something spicy (even as simple as brown sugar and black pepper). Brush on the glaze towards the end of cooking for a signature sweet and salty experience.

#### 6. On your marks, get set, glaze!

Don’t glaze your ham right away. To avoid burning, apply 15 to 30 minutes before removing from the oven, checking every now and then to make sure it’s not burning.

#### 7. Keep the temperature low and slow

Yes, you want to heat your ham at a low, even temperature (e.g. 300°), but to get that irresistible crust you need to turn it up a notch. You want the icing to bubble and caramelize. If it doesn’t, turn the oven up to about 450°C and keep an eye on it until the shellac starts to harden a bit.

#### 8. Trust the timing of your recipe

Hams are often already cooked (they’re usually smoked and boiled or baked), so don’t go past an internal temperature of 145 degrees – they’ll dry out. Stick a thermometer deep into the ham near the bone to get an accurate reading. Take the ham out of the oven when it’s 135-140 degrees and it’ll get those extra few degrees as it rests.

#### 9. Get it right

Like any other piece of meat, the ham needs a certain resting time to become juicy. Let it rest for about 20 minutes once it comes out of the oven. Then dig in.