Photo: Perfect Glazed Ham Recipe
Directions
Dry a bone-in, fully cooked half ham (do not use a country ham) and bring to room temperature. Preheat the oven to 375 degrees F. Trim the ham skin, leaving the fat intact. Score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Put the ham flat-side down on a rack in a roasting pan; add 1 cup water. Bake on the lowest oven rack, 40 minutes, adding more water if the pan gets dry. Meanwhile, make the glaze: Whisk 1 cup jam or marmalade with 3/4 cup brown sugar, 1 cup dijon mustard, 2 tablespoons cider vinegar and 2 teaspoons Worcestershire sauce. Brush the ham with half of the glaze; cover loosely with foil and bake 45 more minutes. Brush with the remaining glaze and bake, uncovered, until the glaze is browned, 40 to 50 more minutes. Let rest 15 minutes before carving.
Don't toss your ham bone! Add it to simmering soups, beans or braised greens for extra flavor.
Give your ham a great crunch: Sprinkle one of the below mixes onto the glaze before the last 40 to 50 minutes of cooking.
Spring Herb Mix 1 cup panko (Japanese breadcrumbs), 3 tablespoons each chopped parsley and chives, and the grated zest of 1 lemon.
Cornmeal-Thyme Crush 1 cup cornbread stuffing mix; toss with 2 tablespoons chopped thyme, 1 1/2 teaspoons ground coriander and 1/2 cup cornmeal.
Spicy Sourdough Grind 3 cups cubed sourdough bread in a food processor; toss with 1 tablespoon chili powder and 1 bunch chopped scallions.
Photograph by Levi Brown
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By codeTWO
Raleigh, NC
on April 01, 2013
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Made this recipe for our Easter Ham and it was delicious and extremely moist. This will be my 'go to' ham recipe in the future. I had a 12 lb shank end, bone-in ham for starters, and used peach preserves in the glaze. Then I followed the recipe for the most part, but did tweak slightly, as follows: 1. Added a thin glaze of mustard and then dusted generously with pork rub all over the meat before putting in the oven; 2. Mixed orange Gatorade and water for the liquid in the pan instead of just plain water (any fruit type juice would work I think, but Gatorade was all I had 3. Cooked the ham about 30 minutes longer than the recipe calls for to get the internal temp to 140. It was delightful! I highly recommend trying this recipe.
By kittieann_3777791
Oxford, Alabama
on April 18, 2012
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I have tried numerous glazed ham recipes of the years and this recipe is, by far, the best I've tried. I used orange marmalade - outstanding! No need to use any other recipe.
By JMJ515
on April 11, 2012
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I had a go to glaze for ham, but I spent Easter with my father and since my mother passed, the ingredients he keeps at home are few and far between, therefore I was unable to use my regular recipe. I had my food network april issue in my bag... I pulled it out. My dad had strawberry jam (reduced fat, grainy dijon and dijon (equivalent of 1 cupand the rest of the ingredients. I made the glaze with that. I cooked it exactly as the recipe indicated and the ham turned out looking as nice as the one in the picture and it was delish! I decided to make it again for my family and used marmalade, it was also fantastic! This is now my go to recipe... next time I am adding an upper crust. Thank you for another great recipe!
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