A beautifully glazed ham is the shining star of many holiday meals The glistening, sticky sweet coating provides a blast of flavor and texture that perfectly complements the salty, smoky ham While delicious on their own, ready-to-eat fully cooked hams reach their full potential when bathed in a sweet and tangy glaze.
Glazing a fully cooked ham may sound intimidating but it’s truly simple. With a few basic steps, you can easily make a showstopping glazed ham worthy of any special occasion. We’ll cover everything from choosing the ham to prepping the pan to whipping up next-level glazes. Read on for pro tips and tricks to glaze fully cooked ham to absolute perfection.
Selecting the Best Ham for Glazing
Choosing the right fully cooked ham is the first step for glazing success. Look for:
-
Bone-in – Bone-in hams retain more moisture and flavor. The bone also makes for impressive presentation.
-
Spiral cut – These hams are sliced in a continuous spiral around the bone so slices easily pull away after cooking. Much easier than hand carving!
-
Fully cooked – Hams cured, smoked, or cooked before packaging just need to be heated through. Check the label.
-
8 to 10 lbs – Perfect size for feeding a crowd with leftovers. Allow 3⁄4 lb per person.
Popular fully cooked ham varieties like Smithfield, HoneyBaked, and spiral cut hams are ideal candidates for next-level glazes. Make sure to note the reheating instructions on the package.
Prepare the Pan
Fully cooked hams are prone to drying out so use a setup designed to lock in moisture:
-
Place ham flat side down in a foil-lined roasting pan. The flat cut side soaks up glaze beautifully.
-
Add 1-2 cups water to the bottom of the pan to create steam. Use a rack if possible so ham isn’t submerged.
-
Tent tightly with foil, crimping edges to seal in steam.
This method ensures the ham stays incredibly moist as it gently reheats before getting lacquered with glaze.
Cook Low and Slow
Cooking fully cooked ham sounds like an oxymoron but it’s important for even, thorough heating. Ham dries out quickly with high heat so go low and slow:
-
Preheat oven to 325°F. Low temp prevents overcooking.
-
Cook approximately 10-15 minutes per pound. A 10 lb ham takes 2+ hours.
-
Cook until the center reaches 135°F. Use a meat thermometer for best results.
-
Keep foil tent sealed until the final glazing. Opening the oven repeatedly dries out the ham.
The ham should be hot throughout while still tender and juicy when poked with a fork at the end of the cooking time.
Make the Glaze
Time to make this ham shine! Whip up a sweet and sticky glaze to coat and caramelize on the hot ham.
Homemade glazes infuse maximum flavor. These Brown Sugar Glaze ingredients are perfect:
- 1 cup brown sugar
- 1⁄2 cup apple juice or pineapple juice
- 2 tablespoons Dijon mustard
- 1 teaspoon spices like ginger, cloves, or cinnamon
Store-bought glazes offer convenience. Look for options that complement ham’s saltiness like honey, brown sugar or fruit flavors.
Either way, simmer the glaze for a few minutes until slightly thickened to help it cling to the ham.
Glaze and Broil
Here’s the fun part – time to coat our ham in glory!
-
15 minutes before ham is done, remove foil and increase oven to 400°F.
-
Score ham by making shallow X slashes to help glaze seep in.
-
Brush on a third of the glaze. Reserve rest for later.
-
Broil 5 minutes until glaze bubbles and caramelizes slightly.
-
Repeat glazing and broiling twice more to build up sticky sweetness.
The high heat firms up the glaze into an amber shellac for a beautiful presentation.
Rest and Slice
Let your masterpiece ham relax before carving:
-
Lightly tent with foil and let rest 15 minutes. This allows juices to reabsorb.
-
Slice perpendicular to the bone in thin, even pieces.
-
Serve warm or at room temperature with extra glaze for dipping.
Now you can sit back and enjoy the fruits of your labor – an incredible glazed holiday ham!
Tips for Leftover Glazed Ham
Leftover glazed ham deserves some TLC. Follow these storage tips:
-
Allow ham to cool completely before refrigerating. Cut ham off the bone in chunks or slices for quick cooling.
-
Store ham in shallow airtight containers. Limit stacked layers which can trap bacteria.
-
Use ham within 3-5 days for maximum freshness and flavor.
-
Add a splash of water or broth when reheating to restore moisture.
Glazed ham makes fantastic leftovers for sandwiches, omelets, pizza, pasta, and more!
Frequently Asked Questions About Glazing Ham
Can I use a canned, boneless ham?
Boneless hams lack the superior flavor and moisture of bone-in. Glazing helps add back some flavor but bone-in is ideal.
Should I peel the ham skin before glazing?
The ham skin protects the meat and provides a base for the glaze to stick to. Leave it on for best results.
What if my glaze won’t stick to the ham?
Simmer glazes until slightly thickened. Or make a cornstarch slurry to thicken store bought glazes before applying.
Can I bake an uncooked ham?
You’ll need to cook an uncooked “cook before eating” ham longer, until the internal temperature reaches 160°F. Glaze toward the end to prevent burning.
What can I do if my glaze burned?
Don’t worry! Just mix up a fresh batch of glaze and continue glazing the ham. The slight char adds character.
The Takeaway
Glazing a fully cooked ham elevates it from everyday to extraordinary with just a few simple steps. Start with a high quality bone-in spiral ham, cook low and slow, and finish with homemade or store-bought glazes full of holiday flavor. In just a few hours, you can make the showstopping centerpiece ham your holiday table deserves. Get ready to wow your guests with your impressive glazing skills!