Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
The Best Holiday Ham
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- Level: Easy
- Total: 3 hr 40 min (includes cooling time)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 934
- Total Fat
- 61 g
- Saturated Fat
- 23 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 47 g
- Protein
- 60 g
- Cholesterol
- 214 mg
- Sodium
- 4474 mg
A beautifully glazed ham always looks impressive on the table, and since it’s one of the easiest holiday centerpieces to pull off, it’s an ideal choice for any festive gathering. This version uses a classic brown sugar, mustard and orange juice glaze, with a spoonful of white miso for subtle sweet-savory depth. Because the ham is already fully cooked, the process is simply a matter of reheating it in the oven (which takes a couple of hours but is completely hands-off) and brushing on the glaze at the end for a caramelized finish. A portion of the glaze is reserved and stirred into the savory pan juices to make an easy sauce for serving, so every slice gets a little of that sweet-tangy flavor.
- Level: Easy
- Total: 3 hr 40 min (includes cooling time)
- Active: 30 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 934
- Total Fat
- 61 g
- Saturated Fat
- 23 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 1 g
- Sugar
- 47 g
- Protein
- 60 g
- Cholesterol
- 214 mg
- Sodium
- 4474 mg
Ingredients
Ham:
Glaze:
Sauce:
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Directions
- For the ham: Set the ham aside at room temperature for about 1 hour before cooking.
- Position a rack in the lower third of the oven and remove any racks above to make space for the ham. Preheat the oven to 325 degrees F.
- Place the ham cut-side down on a cutting board. Remove any skin by sliding a sharp knife underneath a seam or edge of the skin, then carefully pulling the skin off with your fingers or slicing it off with the knife. Trim down any thick layers of fat to 1/4 inch. Score the outside of the ham with 1/4-inch-deep slices about 1 inch apart in a crisscross pattern. Avoid cutting into the meat.
- Add the bay leaves, shallots, half of the orange slices (reserve the rest for serving) and 2 cups water to a large roasting pan. Put a rack in the pan and place the ham cut-side down on the rack. Cover with a couple layers of foil and seal tightly all around the pan. Bake until an instant-read thermometer registers 110 to 120 degrees F in the thickest part of the ham (not touching the bone), 1 hour 45 minutes to 2 hours 30 minutes (about 14 minutes per pound).
- For the glaze: Meanwhile, whisk together the brown sugar, orange juice, Dijon and whole-grains mustards and miso in a medium bowl until the sugar is dissolved. Remove 1/2 cup to a small saucepan for the sauce later.
- Glaze the ham: Remove the ham from the oven and increase the oven temperature to 450 degrees F. Take off the foil and brush the outside of the ham with half of the glaze in the bowl. When the oven reaches 450 degrees F, return the ham to the oven and bake uncovered until lightly browned, about 20 minutes. Brush again with the remaining glaze in the bowl and continue baking until nicely glazed and caramelized and the ham reaches an internal temperature of 130 to 140 degrees F, another 10 to 15 minutes. Transfer the ham to a cutting board and let rest for 20 minutes before carving.
- For the sauce: Remove about 1/2 cup of the cooking liquid from the roasting pan and mix with the reserved glaze in the saucepan. Add the cider vinegar. Keep warm over low heat.
- When ready to carve, hold the ham steady and slice down along the bone to release large sections of meat. Turn each section onto its flat side and cut crosswise into 1/4-inch-thick slices. Arrange on a platter and garnish with bay leaves and the remaining orange slices. Whisk the butter into the sauce until melted and transfer to a gravy boat for serving.
