A glazed ham is one of the most beloved dishes for holiday meals and special occasions. Its sweet and savory flavor, combined with its impressive presentation, makes it an ideal centerpiece for festive gatherings. While it’s often associated with Christmas and Easter, glazed ham can be enjoyed year-round for any celebration or family dinner.
Preparing a traditional glazed ham is surprisingly simple, and the result is a succulent, tender ham coated with a caramelized, flavorful glaze that enhances the natural sweetness of the meat. Let’s dive into the steps for making a traditional glazed ham that will shine on your holiday table.
1. Traditional Glazed Ham Recipe
Ingredients
For the Ham
- 1 bone-in ham (fully cooked, about 8-10 pounds)
For the Glaze
- 1 cup brown sugar, packed
- ¼ cup honey
- ¼ cup Dijon mustard (or yellow mustard for a milder flavor)
- ¼ cup apple cider vinegar or orange juice
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- Pinch of ground allspice (optional)
- ¼ teaspoon ground black pepper
Instructions
Step 1: Prepare the Ham
Preheat the oven: Set your oven to 325°F (165°C). This temperature allows the ham to slowly heat through while keeping it moist.
Trim the ham: If your ham has a thick layer of skin or fat, trim it down to about ¼ inch. Leaving a thin layer of fat will help the glaze adhere and provide flavor as it melts during cooking.
Score the ham: Place the ham on a cutting board. Score the ham by using a sharp knife to cut parallel lines about ½-inch deep and 1 inch apart across the entire ham. Turn the ham, and then repeat this process, cutting lines across the previous lines to create small diamond shapes. This not only makes for an attractive presentation but also allows the glaze to penetrate the meat for maximum flavor.
Step 2: Prepare the Glaze
Make the glaze: In a medium saucepan, combine the brown sugar, honey, Dijon mustard, apple cider vinegar or orange juice, ground cinnamon, ground cloves, and black pepper. If you like a more complex flavor, add a pinch of ground allspice. Stir the mixture over medium heat until the sugar dissolves and the glaze becomes smooth and slightly thickened, about 3-5 minutes. Remove from the heat and set aside.
Adjust the glaze consistency: If the glaze is too thick, add a little more juice or vinegar to thin it out. It should be pourable but sticky enough to coat the ham.
Step 3: Bake the Ham
Place the ham in a roasting pan: Set the ham, flat side down, on a rack in a shallow roasting pan. If you don’t have a rack, you can place the ham directly in the pan, but adding the rack helps the heat circulate evenly around the ham.
Roast the ham: Bake the ham uncovered for 1 hour and 30 minutes to 2 hours, depending on the size of the ham. For a fully cooked ham, aim for an internal temperature of 140°F (60°C), measured with a meat thermometer inserted into the thickest part of the ham without touching the bone.
Step 4: Glaze the Ham
Apply the first layer of glaze: After the ham has baked for about 1 hour, remove it from the oven and brush it generously with the prepared glaze using a pastry brush. Make sure to get the glaze into the scored cuts to infuse the ham with flavor.
Continue baking and glazing: Return the ham to the oven and continue baking, basting with more glaze every 15-20 minutes. Each time you apply the glaze, it will caramelize further, creating a rich, flavorful crust on the outside of the ham.
Final bake: After the last coat of glaze, increase the oven temperature to 400°F (200°C) for the final 15 minutes of baking. This gives the glaze a chance to caramelize fully, resulting in a shiny, deeply golden ham. Keep an eye on it to avoid over-browning.
Step 5: Rest and Serve
Let the ham rest: Once the ham reaches an internal temperature of 140°F and the glaze is beautifully caramelized, remove it from the oven. Let the ham rest for 15-20 minutes before carving.
Carve the ham: Using a sharp carving knife, slice the ham into thin slices, following the scored lines if you’ve made them. Serve the slices on a large platter, spooning any remaining glaze or juices from the roasting pan over the top for extra flavor.
2. Tips for the Perfect Glazed Ham
Choose the right ham: Fully cooked, bone-in hams are the most common type used for this recipe. The bone adds flavor and helps retain moisture. Spiral-cut hams are also a convenient option, as they’re pre-sliced, making serving easier.
Don’t overcook the ham: Since most hams are precooked, your goal is to heat it through without drying it out. Keep an eye on the internal temperature, and once it reaches 140°F, remove it from the oven to prevent overcooking.
Apply the glaze in layers: The secret to a rich, caramelized glaze is applying it in multiple layers. Start glazing the ham after the first hour of baking, and reapply every 15-20 minutes. This technique builds up a deep, flavorful crust without burning the sugar.
Let the ham rest: Resting the ham after it comes out of the oven is crucial for preserving its juiciness. Slicing into the ham right away can cause the juices to run out, leaving the meat dry.
Use leftover ham creatively: Leftover glazed ham is incredibly versatile. Use it in sandwiches, soups, quiches, or casseroles. The sweet-savory flavor of the glaze adds a delicious twist to any dish.
3. Variations on the Traditional Glazed Ham
Honey-Mustard Glazed Ham: For a slightly different take on the traditional glaze, increase the amount of honey and mustard in the recipe. Add ½ cup of honey and ½ cup of Dijon mustard, and reduce the brown sugar to ½ cup. This combination creates a tangy-sweet glaze with a bit more zip.
Maple-Glazed Ham: Substitute maple syrup for the honey in the glaze recipe to give the ham a rich, woodsy sweetness. You can also reduce the amount of apple cider vinegar or orange juice for a thicker, more syrupy glaze.
Pineapple-Glazed Ham: For a tropical twist, replace the apple cider vinegar with pineapple juice. You can also decorate the ham with pineapple rings and maraschino cherries secured with toothpicks for a retro, festive presentation.
Spiced Rum Glaze: For a more adult version, add 2 tablespoons of dark rum to the glaze mixture. The alcohol will cook off during baking, leaving behind a warm, spiced flavor that complements the sweetness of the brown sugar and honey.
4. What to Serve with Glazed Ham
Glazed ham pairs beautifully with a variety of side dishes. Here are some ideas to complete your meal:
Mashed Potatoes: Creamy mashed potatoes provide the perfect backdrop to the sweet and savory ham.
Roasted Vegetables: Try roasted Brussels sprouts, carrots, or parsnips for a colorful, healthy side.
Scalloped Potatoes: The rich, cheesy layers of scalloped potatoes are a great complement to the ham’s sweetness.
Green Bean Casserole: This classic dish offers a creamy, crunchy contrast to the ham.
Buttered Rolls: Soft, fluffy rolls are perfect for sopping up the glaze and juices from the ham.
5. Storing and Reheating Ham
Storing: Leftover ham can be stored in the refrigerator for up to 4-5 days. Wrap it tightly in foil or store it in an airtight container to keep it moist.
Reheating: To reheat ham, wrap it in foil and warm it in a 300°F (150°C) oven until heated through. You can also microwave individual slices for a quick reheating option, though the texture may become slightly softer.
A traditional glazed ham is a classic holiday dish that’s both easy to prepare and impressive to serve. With its sweet, sticky glaze and tender, juicy meat, it’s sure to be a hit at any gathering. Whether for Christmas, Easter, or a special family dinner, this recipe is a time-honored way to bring warmth and flavor to your table.
