December 10th, 2009
How to make a glazed ham is probably on the minds of many a new and seasoned home chef this Holiday time. When you are looking to glaze a ham, there are just tons of recipes to choose from. At the end of the day, what you are doing is making a glaze of sweet stuff that you are going to brush your ham with while you are baking it and allow the moisture to come of, and let the sugars caramelize too.
You getting hungry yet? I am Anyway, there are tons of best glazed ham recipes, and how to glaze hams..but I’ll give you a super easy way to make a great glaze and, I’ll post a bunch of great ones here as well.
Take about one cup of honey, and 1/2 cup of brown sugar. Moisten it with orange juice so it looks like wet sand or cement. Then add in about 2-3 tablespoons of Dijon mustard, and 1 cup of orange marmalade. Stir this up into a nice sauce.
Place your ham into the oven, and then while you are baking it, say at 350 degrees, generously brush this on the ham every 15-20 minutes. You should see a nice glaze starting…Now, if the ham is heated through, and it doesn’t quite have the rich caramized color, turn on your broiler and let it brown from the top. BE CAREFUL WHEN YOU DO THIS! THERE IS SO MUCH SUGAR, THAT YOU NEED TO STAY THERE..OR YOU WILL BURN IT! Watch it as it browns, and then pull it when you get the color you want.
Here are some other recipes you may want to consider for making a glazed ham.
by Maggie Ruggiero
Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.
Yield: Makes 12 to 16 servings
Active Time: 20 min
Total Time: 4 hr (includes cooling)
3 tablespoons unsalted butter
2 tablespoons chopped thyme
1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce
Melt butter with thyme and let stand until ready to use.
Preheat oven to 350°F with rack in lower third.
Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.
Recipe courtesy Tyler Florence
Inactive Prep Time:
4 hr 0 min
10 to 12 servings
* 1 (8 to 10-pound) smoked ham, bone-in, skin on
* Kosher salt and freshly ground black pepper
* 1 bunch fresh sage leaves
* 1/4 cup extra-virgin olive oil
* 1 cup (2 sticks) unsalted butter, cut in chunks
* 2 medium navel oranges, sliced thin, seeds removed
* 2 cups orange juice
* 2 cups light brown sugar, packed
* 1 cup water
* 1/4 teaspoon whole cloves
* 2 cinnamon sticks
* 1 1/2 pounds peeled baby carrots
Preheat the oven to 300 degrees F.
Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.
There you go, the easy way to glaze a ham, and a few great recipes that I think will also get you going to having a wonderful baked glazed ham.
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