How Do You Make a Ham Glaze Easy

Photo by Rocky Luten

Author Notes

I almost hate to submit this recipe, but after years of trying to do way too much with ham, I finally figured out that simpler is better. It can be done without the glaze for serving, but I think that really adds to it. —Kayb

Test Kitchen Notes

No doubt about it, turkey is the star of Thanksgiving. Whether it's roasted, smoked, or fried, we dedicate hours and hours (and hours!) to making a picture-perfect bird. But we don't always have to talk turkey. There's another protein powerhouse that's just as tasty. Raise your hand if you're also looking forward to a spiral of sweet, juicy ham. Whether you're making it for Thanksgiving or another dinner party, this ham recipe does not disappoint. It's a relatively hands-off entrée that you'll find yourself making for the fall, spring, or any special occasion.

One of the challenges of holiday (or any day!) hams is that we've come to expect a dish sweet enough for the dessert table. And while a thick brown-sugar crust is addictive, this season, we'd like to keep things simple. Specifically, super-simple with Kayb's glazed ham.

Instead of whacking you over the head with sugar, Kayb balances the sweetness of dark brown sugar with grainy and ground mustards—plus a healthy splash of bourbon. Feel free to adjust to your tastes: less sugar, more spice, different kinds of spice, different alcohol (rum is delicious). It's a seriously flexible formula!

The key to ham-tastic greatness is basting. To keep the meat moist, brush the drippings over the entire surface of ham. Make sure that you carefully remove the dish from the oven and then close the door while you're basting. You'll lose heat and increase the cooking time if you try to base with the oven door open. –Katie Macdonald —The Editors

• Test Kitchen-Approved
• Your Best Baked Ham Contest Finalist

Watch This Recipe

Super-Simple Glazed Ham

• Prep time 15 minutes
• Cook time 2 hours
• Serves 8

Ingredients

• Ham:
• 1 (5- to 8-pound) half ham, butt portion, sliced or not
  
• ¹/₂ cup whole-grain mustard
  
• 3 tablespoons honey
  
• ¹/₄ teaspoon finely grated nutmeg
  
• ¹/₄ teaspoon ground cloves
  
• 1 cup brown sugar
  
• ¹/₄ cup bourbon
  

• Glaze:
• 1 ¹/₂ cups ham drippings and/or ham stock
  
• ¹/₄ cup brown sugar
  
• ¹/₂ teaspoon dry mustard
  
• 1 pinch finely grated nutmeg
  
• 1 pinch ground cloves
  

Directions

1. Cook the Ham: Heat the oven to 300°F. Score the ham in a diamond pattern to ¼ inch deep (if not sliced). Place the ham on a rack in a large roasting pan.
2. In a small bowl, mix the mustard, honey, nutmeg, and cloves.
3. Using your hands, smear the mustard mixture all over the surface of the ham. Using your hands again, pack the brown sugar all over the exterior of the ham, pressing to adhere.
4. Using a spray bottle, lightly mist the brown sugar with the bourbon just to barely moisten (you may not use it all).
5. Bake the ham, uncovered and basting occasionally, for 20 minutes per pound.
6. Make the Glaze: Strain the ham drippings, skim as much fat as you wish, and add enough ham stock to make 1½ cups. Transfer to a small saucepan and bring to a boil. Add the brown sugar, mustard, nutmeg, and cloves and cook, stirring occasionally, until thickened. (You can also add a little pineapple juice to this, if you wish.) Serve the glaze at the table over the ham.

I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

Popular on Food52

gordonwifer1946.blogspot.com

Source: https://food52.com/recipes/2225-super-simple-glazed-ham

Share this post