How to Glaze a Ham: A Step-by-Step Guide
Choosing the Right Ham
When it comes to choosing a ham for glazing, there are a few factors to consider. First and foremost, you want to make sure you have a fully cooked ham. This will save you time and ensure that the ham is safe to eat. Additionally, you should decide whether you want a bone-in or boneless ham, and what size ham will best suit your needs. Finally, consider the quality of the ham, opting for a high-quality cut if you can. With these factors in mind, you’ll be ready to start glazing your ham to perfection.
Preparing the Glaze
A good glaze can take a ham from ordinary to extraordinary. To prepare the glaze, you’ll need a combination of sweet and savory ingredients. Brown sugar, honey, maple syrup, mustard, and cloves are common ingredients in ham glazes. You can also experiment with other flavors, such as orange juice, pineapple juice, or even bourbon. To make the glaze, simply combine your chosen ingredients in a saucepan and cook over low heat, stirring frequently, until the mixture is smooth and bubbly. Once the glaze is ready, you can apply it to the ham and let the flavors meld together during cooking.
Applying the Glaze
Once you’ve prepared the glaze, it’s time to apply it to the ham. First, remove the ham from its packaging and place it in a large baking dish. Using a sharp knife, score the surface of the ham in a diamond pattern. This will help the glaze penetrate the meat and add flavor. Next, using a brush or spoon, apply the glaze generously to the ham, making sure to get it into all the nooks and crannies created by the scoring. For a thicker, more caramelized glaze, you can apply additional layers of glaze during the cooking process.
Cooking the Ham
Once the glaze is applied, it’s time to cook the ham. The cooking time and temperature will depend on the size of your ham and the instructions provided on the packaging. In general, you’ll want to bake the ham in a preheated oven, uncovered, for about 15-20 minutes per pound at 325°F. Baste the ham with the glaze every 30 minutes to keep it moist and to help build up a nice crust on the outside. You can also cover the ham with foil during the first part of cooking to prevent it from drying out, then remove the foil for the last 30 minutes to allow the glaze to caramelize. Use a meat thermometer to ensure the internal temperature of the ham reaches 145°F before serving.
Serving and Storing the Glazed Ham
Once the ham is cooked to perfection, it’s time to serve and enjoy. Let the ham rest for 10-15 minutes before slicing to allow the juices to redistribute. You can garnish the ham with fresh herbs or fruit slices for an extra touch of flavor and presentation. Leftovers can be stored in an airtight container in the refrigerator for up to four days. Glazed ham also freezes well, so if you have a lot of leftovers, you can wrap portions tightly in foil or plastic wrap and freeze for up to three months. To reheat, simply thaw in the refrigerator overnight, then bake at 325°F for 10-15 minutes per pound, or until heated through.
