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Glazed Ham

Glazed Ham
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This Glazed Ham recipe offers a stunning and flavorful centerpiece perfect for holidays, celebrations, or casual dinners. Featuring a perfectly balanced sweet and savory glaze that caramelizes beautifully, this dish is easy to prepare, versatile, and great for leftovers. The ham remains tender and juicy with a sticky, delicious crust that impresses guests and makes any occasion special.

Ingredients

Scale

Ham

  • 1 fully cooked bone-in ham (size according to need)

Glaze

  • 1 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground cloves or ground cinnamon
  • 2 tablespoons apple cider vinegar or orange juice
  • 1/4 teaspoon ground black pepper

Instructions

  1. Prepare the Ham: Score the surface of the fully cooked bone-in ham in a diamond pattern about 1/8-inch deep. This allows the glaze to penetrate and caramelize evenly, creating an attractive presentation.
  2. Make the Glaze: In a small saucepan, combine brown sugar, honey or maple syrup, Dijon mustard, your choice of cloves or cinnamon, apple cider vinegar or orange juice, and ground black pepper. Heat gently while stirring until the sugar dissolves and the mixture thickens slightly.
  3. Apply the Glaze: Place the ham on a roasting pan lined with foil or parchment paper. Brush half of the glaze evenly over the ham, making sure to get into the scored cuts for maximum flavor infusion.
  4. Bake the Ham: Preheat oven to 325°F (160°C). Bake the ham for about 10 minutes per pound. Every 15–20 minutes, baste the ham with more glaze to build layers of sticky sweetness and a beautiful color.
  5. Final Broil (Optional): For a caramelized crust, switch the oven to broil and cook the ham for an additional 3–5 minutes. Watch carefully to prevent burning, enhancing the texture and glossy finish.

Notes

  • Allow the ham to reach room temperature for 30 minutes before baking for even cooking.
  • Use a meat thermometer to ensure an internal temperature of 140°F (60°C) for a warm, juicy ham.
  • Scoring the ham surface helps the glaze penetrate and prevents drying.
  • Baste often to keep the ham moist and intensify flavor layers.
  • Let the ham rest 10–15 minutes after baking to redistribute juices before serving.

Nutrition

Keywords: glazed ham, holiday ham, baked ham, sweet and savory, festive ham, bone-in ham, glazed ham recipe

Find it online: https://tastebudtrek.com/glazed-ham/